Optimising White Wheat Bread Fortification with Vitamin D<sub>3</sub> and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality

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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Bibliographic Details
Main Authors: Sabrina Boudrag, Elke K. Arendt, Celia Segura Godoy, Aylin W. Sahin, Laura Nyhan, Kevin D. Cashman, Emanuele Zannini
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
vitamin D deficiency
vitamin D<sub>3</sub>
dietary fibres
bread fortification
wholemeal
response surface methodology
Online Access:https://www.mdpi.com/2304-8158/14/12/2055
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https://www.mdpi.com/2304-8158/14/12/2055

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