World Grain - May 2020 - 27

FEATURE: BRITISH STUDY SHOWS BENEFITS OF FLOUR ENRICHMENT

popular foods can carry an extra
portion of vitamin D.

One slice of white bread contains 30 grams
of vitamin D.

looking at foods made with
wheat flour. The basis for this is
two scientific studies that come
to the same conclusion independently of one another, namely

that flour enrichment would be
the most effective way to significantly raise the vitamin D status
of all population groups in the
United Kingdom. A great advantage of wheat flour is its versatility. Whether it is bread, baked
foods, pizza or pasta, all of these

VITAMIN D BOOST WITH FLOUR
An analysis by the London
Department of Health in 2015 con¿UPHGWKDWUHVXOWVFDQEHDFKLHYHG
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test model, it examined how the
health of the population would
change if milk (up to maximum
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Using existing data, it showed
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risk groups would be reduced to
50% from 93%. The analysis also
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than milk. Accordingly, nutritional
scientist Dr. Rachel Allen and her
team prefer it over dairy products.
The study's conclusion was that
³HQULFKLQJ ÀRXU ZLWK YLWDPLQ '
would be an advisable option for a
sure improvement in the vitamin D
intake of the population."
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DW
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University also have shown that
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raise the amount of vitamin D in the
blood serum of people in England

Mühlenchemie is one of the best-known suppliers of vitamin and mineral premixes, and provides mills with tailormade raw materials, technical equipment and consulting.
In many countries flour enrichment with nutrients like
iron, folic acid and zinc is standard, but vitamin D remains on the sidelines. In order to gain more background
knowledge on how this micronutrient acts in flour, Mühlenchemie ran a series of application-specific baking and
stability tests in the company's own Stern-Technology
Center. The results in brief:
* The tests used spray-dried vitamin D3 (cholecalciferol), with tocopherol to protect it from oxidation. The
dosage was 7.5 μg/kg flour, and the test products were
bread and biscuits.
* The technologists doing the tests were pleased with
the results, in the process and in the baked foods. The
powder was easy to work with, distributed very well and

26

affected neither the sensory factors nor the appearance
of the final products.
Results with respect to vitamin D stability varied.
In white sandwich bread, an activity loss in the 15%
to 20% range was measured. Baking temperature was
200° C. During the 30-minute baking time, the core temperature inside the loaves reached 98° C.
In biscuits, cholecalciferol activity was reduced by about
30%, due to the higher baking temperature and the small,
flat shape of the product. The 220° C oven temperature
reached the core of the dough during the 10-minute baking time, thus leading to greater activity loss.
Degradation processes of this kind, caused by light, oxygen and heat, are scarcely to be avoided in the food production. However, adjustment of the dosage used in flour
enrichment can ensure that the final product has the desired
vitamin content even after baking or cooking.

May 2020 / World Grain / www.World-Grain.com

Photo courtesy of Mühlenchemie.

Mühlenchemie tests the stability and baking behavior of vitamin D


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World Grain - May 2020

Table of Contents for the Digital Edition of World Grain - May 2020

World Grain - May 2020 - 1
World Grain - May 2020 - 2
World Grain - May 2020 - 3
World Grain - May 2020 - 4
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