Optimising White Wheat Bread Fortification with Vitamin D<sub>3</sub> and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality
Inadequate vitamin D and dietary fibre intake are growing public health concerns in Western countries, especially in regions with limited sunlight and diets rich in processed foods. Bakery products, widely consumed, offer a promising opportunity for nutritional fortification. This study explored the...
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/12/2055 |
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| author | Sabrina Boudrag Elke K. Arendt Celia Segura Godoy Aylin W. Sahin Laura Nyhan Kevin D. Cashman Emanuele Zannini |
| author_facet | Sabrina Boudrag Elke K. Arendt Celia Segura Godoy Aylin W. Sahin Laura Nyhan Kevin D. Cashman Emanuele Zannini |
| author_sort | Sabrina Boudrag |
| collection | DOAJ |
| description | Inadequate vitamin D and dietary fibre intake are growing public health concerns in Western countries, especially in regions with limited sunlight and diets rich in processed foods. Bakery products, widely consumed, offer a promising opportunity for nutritional fortification. This study explored the possibility of fortifying white wheat bread—a staple food but low in fibre—with vitamin D<sub>3</sub> and various dietary fibres (oat fibre, pectin, cellulose, and beta-glucan). The goal was to enhance its nutritional profile while maintaining desirable bread qualities. Using Response Surface Methodology (RSM), an empirical model, optimised the fibre combination. A range of dough and bread analyses were conducted—including assessments of gluten structure, starch pasting, fermentation activity, crumb hardness, specific volume, and colourimetry. The results showed fibre addition weakened the gluten network and altered starch properties (reduced peak, final and breakdown viscosities)—reducing loaf volume (4.2 ± 0.4 mL/g vs. 4.8 ± 0.1 mL/g for the control)—though to a lesser extent than in wholemeal bread (2.4 ± 0.1 mL/g), while vitamin D<sub>3</sub> inclusion had a minimal impact (4.0 ± 0.4 mL/g for white bread, 2.1 ± 0.0 mL/g for wholemeal bread). The study identified an optimal mix of soluble and insoluble fibres with vitamin D<sub>3</sub> that preserved the texture, crumb structure, and appearance of standard white bread. The final product offered fibre levels (Total Dietary Fibre, TDF = 10.72 ± 0.31 g/100 g bread, vs. 3.81 ± 0.06 g/100 g for the control) comparable to those of wholemeal bread (TDF = 9.54 ± 0.67 g/100 g), with improved texture and volume. This approach presents an effective strategy to enhance staple foods, potentially improving public health through better nutrient intake without compromising consumer acceptance. |
| format | Article |
| id | doaj-art-c09a978ec6d1458baaf6d7b3374277d0 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-c09a978ec6d1458baaf6d7b3374277d02025-08-20T03:27:29ZengMDPI AGFoods2304-81582025-06-011412205510.3390/foods14122055Optimising White Wheat Bread Fortification with Vitamin D<sub>3</sub> and Dietary Fibre: Balancing Nutritional Enhancement and Technological QualitySabrina Boudrag0Elke K. Arendt1Celia Segura Godoy2Aylin W. Sahin3Laura Nyhan4Kevin D. Cashman5Emanuele Zannini6School of Food and Nutritional Sciences, University College Cork, College Road, T12 YN60 Cork, IrelandSchool of Food and Nutritional Sciences, University College Cork, College Road, T12 YN60 Cork, IrelandSchool of Food and Nutritional Sciences, University College Cork, College Road, T12 YN60 Cork, IrelandSchool of Food and Nutritional Sciences, University College Cork, College Road, T12 YN60 Cork, IrelandSchool of Food and Nutritional Sciences, University College Cork, College Road, T12 YN60 Cork, IrelandSchool of Food and Nutritional Sciences, University College Cork, College Road, T12 YN60 Cork, IrelandSchool of Food and Nutritional Sciences, University College Cork, College Road, T12 YN60 Cork, IrelandInadequate vitamin D and dietary fibre intake are growing public health concerns in Western countries, especially in regions with limited sunlight and diets rich in processed foods. Bakery products, widely consumed, offer a promising opportunity for nutritional fortification. This study explored the possibility of fortifying white wheat bread—a staple food but low in fibre—with vitamin D<sub>3</sub> and various dietary fibres (oat fibre, pectin, cellulose, and beta-glucan). The goal was to enhance its nutritional profile while maintaining desirable bread qualities. Using Response Surface Methodology (RSM), an empirical model, optimised the fibre combination. A range of dough and bread analyses were conducted—including assessments of gluten structure, starch pasting, fermentation activity, crumb hardness, specific volume, and colourimetry. The results showed fibre addition weakened the gluten network and altered starch properties (reduced peak, final and breakdown viscosities)—reducing loaf volume (4.2 ± 0.4 mL/g vs. 4.8 ± 0.1 mL/g for the control)—though to a lesser extent than in wholemeal bread (2.4 ± 0.1 mL/g), while vitamin D<sub>3</sub> inclusion had a minimal impact (4.0 ± 0.4 mL/g for white bread, 2.1 ± 0.0 mL/g for wholemeal bread). The study identified an optimal mix of soluble and insoluble fibres with vitamin D<sub>3</sub> that preserved the texture, crumb structure, and appearance of standard white bread. The final product offered fibre levels (Total Dietary Fibre, TDF = 10.72 ± 0.31 g/100 g bread, vs. 3.81 ± 0.06 g/100 g for the control) comparable to those of wholemeal bread (TDF = 9.54 ± 0.67 g/100 g), with improved texture and volume. This approach presents an effective strategy to enhance staple foods, potentially improving public health through better nutrient intake without compromising consumer acceptance.https://www.mdpi.com/2304-8158/14/12/2055vitamin D deficiencyvitamin D<sub>3</sub>dietary fibresbread fortificationwholemealresponse surface methodology |
| spellingShingle | Sabrina Boudrag Elke K. Arendt Celia Segura Godoy Aylin W. Sahin Laura Nyhan Kevin D. Cashman Emanuele Zannini Optimising White Wheat Bread Fortification with Vitamin D<sub>3</sub> and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality Foods vitamin D deficiency vitamin D<sub>3</sub> dietary fibres bread fortification wholemeal response surface methodology |
| title | Optimising White Wheat Bread Fortification with Vitamin D<sub>3</sub> and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality |
| title_full | Optimising White Wheat Bread Fortification with Vitamin D<sub>3</sub> and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality |
| title_fullStr | Optimising White Wheat Bread Fortification with Vitamin D<sub>3</sub> and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality |
| title_full_unstemmed | Optimising White Wheat Bread Fortification with Vitamin D<sub>3</sub> and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality |
| title_short | Optimising White Wheat Bread Fortification with Vitamin D<sub>3</sub> and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality |
| title_sort | optimising white wheat bread fortification with vitamin d sub 3 sub and dietary fibre balancing nutritional enhancement and technological quality |
| topic | vitamin D deficiency vitamin D<sub>3</sub> dietary fibres bread fortification wholemeal response surface methodology |
| url | https://www.mdpi.com/2304-8158/14/12/2055 |
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