Open Access Theses and Dissertations

Advanced search options

Advanced Search Options 🞨

Browse by author name (“Author name starts with…”).

Find ETDs with:

in
/  
in
/  
in
/  
in

Written in Published in Earliest date Latest date

Sorted by

Results per page:

You searched for subject:(fortified bread). One record found.

Search Limiters

Last 2 Years | English Only

No search limiters apply to these results.

▼ Search Limiters


University of Helsinki

1. Tolosa, Bogale. Use of bio-enriched yeast and stability of its vitamin D2 in wheat dough baking.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2015, University of Helsinki

URL: http://hdl.handle.net/10138/155770 

Vitamin D is one of the basic vitamins required by our body for maintaining stable health conditions and to have stronger bone structure. In countries where there is shortage of sunlight exposure (like in Northern European countries) the oral intake of vitamin D either from dietary source or from supplementing tablets is very essential. This study aimed to analyze stability of vitamin D2 originating from bio-enriched yeast in baking process and focused to investigate impact of such yeast on bread quality. Impact of mixing time (intensity), baking temperature-time combinations and effect of two different storage conditions were studied. The presence of vitamin D2 containing bio-enriched yeast as an ingredient didn't affect the quality of bread. Overall breads obtained from all designed protocols have shown low specific volume, fine and evenly distributed porosity on the crumb structure. Variation of mixing time or baking regime did not influence on the stability of vitamin D2. Furthermore, bread storage conditions, which were considered with in this study, didn’t affect the stability of vitamin D2. Vitamin D2 from bioenriched yeast has shown stability in wheat dough baking.

Subjects/Keywords: Vitamin D; Vitamin D fortification; fortified bread; vitamin D2; vitamin D3; Food Science; Food Science; Food Science

Record Details  Similar Records    Google PlusoneFacebookTwitterCiteULikeMendeleyreddit

❌

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Tolosa, B. (2015). Use of bio-enriched yeast and stability of its vitamin D2 in wheat dough baking. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/155770

Chicago Manual of Style (16th Edition):

Tolosa, Bogale. “Use of bio-enriched yeast and stability of its vitamin D2 in wheat dough baking.” 2015. Masters Thesis, University of Helsinki. Accessed February 27, 2021. http://hdl.handle.net/10138/155770.

MLA Handbook (7th Edition):

Tolosa, Bogale. “Use of bio-enriched yeast and stability of its vitamin D2 in wheat dough baking.” 2015. Web. 27 Feb 2021.

Vancouver:

Tolosa B. Use of bio-enriched yeast and stability of its vitamin D2 in wheat dough baking. [Internet] [Masters thesis]. University of Helsinki; 2015. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/10138/155770.

Council of Science Editors:

Tolosa B. Use of bio-enriched yeast and stability of its vitamin D2 in wheat dough baking. [Masters Thesis]. University of Helsinki; 2015. Available from: http://hdl.handle.net/10138/155770

.