Fortifying bread with a mixture of wheat fiber and psyllium husk fiber plus three antioxidants

Abstract

A 7:3 (w/w) mixture of wheat fiber (WF) and psyllium husk fiber (PHF) was substituted for 10wt% of flour on a 14% mb, and the protein in the blend was restored to 10.3% by incorporating vital wheat gluten. After adding 0.5% sodium stearoyl 2-lactylate, the blend (100 g) was fortified with a combination of fat-coated ascorbic acid (AsA), protein-encased (PE) β-carotene, and cold-water-dispersible (CWD) all-rac-α-tocopheryl acetate (ToAc) at levels of 72, 5.6, and 115 mg, respectively, of active material. Adding the fiber ingredients to the pup loaf formula increased water absorption 25% and mixing time 50% and imparted stickiness to the dough. The fiber and antioxidant bread showed a 10% reduction in loaf volume and a somewhat inferior crumb grain with an off-color caused by small, black specks on a dark gray background. The crumb of the fiber and antioxidant bread remained much softer than control bread during one to seven days of storage at room temperature. Caramel coloring masked the off-color. AsA was lost significantly faster in the fiber and antioxidant bread than in antioxidant bread; the losses of AsA were 97 and 86%, respectively, after three days at 25°C. Approximately 25% of β-carotene was lost from the fiber and antioxidant bread after three days, and 33% after seven days, but the loss of ToAc was <10%. One serving size (one slice, 28 g) of fiber and antioxidant bread was calculated to provide 2.1 g of dietary fiber, or ~8% of daily value, of: which ~30% was soluble. The three-day-old slice also contained vitamin E and vitamin A (as β-carotene) at 120-150% and 1215%, respectively, of the adult recommended daily allowances, but with 16% fewer calories than white pan bread.