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Manufacturing bread and bakery products enriched with proteins, vitamins and other additives

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Food fortification

VIDEO ON THE TOPIC: Chemicals In Our Bread? - How to Make Everything

You'll sometimes see the words enriched or fortified on processed foods, often with additional health or nutritional claims. In some ways, enrichment and fortification are similar, but the terms aren't truly interchangeable. You could say that enrichment is a form of fortification, but fortification is not the same as enrichment.

Foods that have the words enriched or fortified printed on their labels have had one or more nutrients added to them during the manufacturing process. For example, whole wheat is rich in B-complex vitamins and iron that live in the outer parts of the grain, which is called the hull. Whole wheat is nutritious and good for you, but most people prefer to use white flour for their bread, pastries and other baked products.

So food manufacturers refine the whole wheat by removing the hulls, creating white flour. Of course, eliminating the hulls also removes most of the B-complex vitamins and iron so they're added back into the flour before packaging and shipping to grocery stores and restaurants.

Enrichment is regulated to protect consumers. Fortified foods have extra nutrients added by food manufacturers, but not they're not necessarily meant to replace nutrients that were lost during processing. This can be useful for individuals who may be missing out on a few essential ingredients and on a larger scale, food fortification can help provide nutrients that tend to be deficient in the diet and o a lot of good for the population.

Fortified foods usually have nutrients added that don't occur naturally in the food product. The idea is to make the food healthier by supplementing it with additional nutrition. In the early s, goiter a disease of the thyroid gland was relatively common in areas where iodine was deficient in the soil.

In , some salt makers added iodine to their product, which helped reduce the number of new cases of goiter dramatically within a short time. Milk was first fortified with vitamin D in to ensure that a sufficient amount of calcium would be absorbed.

A vitamin D deficiency can lead to rickets in children and osteoporosis in adults. So be sure to look beyond the claims on the label and examine the Nutrient Facts labels on the back or bottom of the package, because fortification can be an excellent thing, it doesn't automatically turn junk food into healthy food.

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You'll sometimes see the words enriched or fortified on processed foods, often with additional health or nutritional claims. In some ways, enrichment and fortification are similar, but the terms aren't truly interchangeable. You could say that enrichment is a form of fortification, but fortification is not the same as enrichment.

Food fortification or enrichment is the process of adding micronutrients essential trace elements and vitamins to food. It can be carried out by food manufacturers, or by governments as a public health policy which aims to reduce the number of people with dietary deficiencies within a population. The predominant diet within a region can lack particular nutrients due to the local soil or from inherent deficiencies within the staple foods; addition of micronutrients to staples and condiments can prevent large-scale deficiency diseases in these cases. Food fortification has been identified as the second strategy of four by the WHO and FAO to begin decreasing the incidence of nutrient deficiencies at the global level.

The Importance of Bread

Food additives have been used for centuries to improve and preserve the taste, texture, nutrition and appearance of food. The U. Food and Drug Administration evaluates the safety of food additives and determines how they may be used in the food supply. If an additive is approved, the FDA issues regulations that may include the types of foods in which it can be used, the maximum amounts to be used and how it should be identified on food labels. Ingredients that either maintain or control the acidity or alkalinity of foods are known as pH control agents. Citric acid, acetic acid and sodium citrate are widely used agents and often are found in gelatins, jams, ice cream and candies. Lactic acid is an acidity regulator used in cheese-making, and adipic acid can be found in bottled fruit-flavored drinks.

Enriched or Fortified Foods on Labels

NCBI Bookshelf. The addition of nutrients to food, food constituents, or supplements, termed fortification, has a complex history in the United States and Canada. The purpose of this chapter is not to review the rationale for fortification, which remains debated in many circles, but to provide a brief overview of the history and current status of policies, guidelines, and regulations related to fortification. In the United States, mandatory fortification usually called enrichment refers to the situation when a product is formulated to conform to the standard of identity promulgated by the Food and Drug Administration FDA for the enriched version of the food. Discretionary fortification refers to all other forms of the addition of nutrients to food, including unenriched versions of products for which an enrichment standard has been promulgated by FDA. The addition of vitamins and minerals micronutrients to food in Canada is controlled under regulatory provisions first declared in Part D Division 3 of the Food and Drug Regulations [FDRs].

SEE VIDEO BY TOPIC: Local Bread Production
Protein Concentrates from Distillers ByProducts. Nutritive Assessment and Potential Food Applications.

Bread supplies a significant portion of the nutrients required for growth, maintenance of health and well-being. It is an excellent source of protein , vitamins , minerals , fibre and carbohydrates. It is also low in fat and cholesterol. Bread is quite bulky so it takes longer to digest and is more satisfying. All breads are nutritious and the differences between them in nutritional value are not significant if we eat a balanced diet. The composition of the dry matter of wheat varies widely depending on soil, climate and genetic variations between wheat types. Other components of the wheat grain include bran and germ.

U.S. Food and Drug Administration

Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. White flour is made from the endosperm only.

The main processing aids used are enzymes. Historically, market trends have developed from the use of ingredients in greater quantities - to obtain specific effects in bread such as fat for crumb softness - to the use of additives at much lower levels max.

Javascript is required to use a number of the features of the Sustain website. Find out how to enable Javascript here. Sign up to the email list. A look at the function of ascorbic acid in loaf manufacture and why is is not in the Campaign's definition of Real Bread. The Campaign has a simple, clear-cut and universally-accessible starting point for its definition of Real Bread: no additives. We hope that, like all other pages on our site, this makes a contribution to the information that helps you to make choices about the food you make and eat. In general, the known health benefits of ascorbic acid far outweigh any potential risks, though please see the note below on the lack of health benefits of ascorbic acid as used in baking. There is evidence that ascorbic acid can be harmful in high concentration or very large does i. Please read this in conjunction with the precautionary principle we believe should be applied to all food additives.

Food fortification or enrichment is the process of adding micronutrients to food. It can be carried out by food manufacturers, or by governments as a public To replace nutrients which were lost during manufacturing of the product (e.g. the Retinol, the active form of Vitamin A, is toxic in a much lower dose than other forms.

Wheat flour

Bread is a staple food prepared by baking a dough of flour and water. The virtually infinite combinations of different flours and differing proportions of ingredients, has resulted in the wide variety of types, shapes, sizes, and textures available around the world. It may be leavened aerated by a number of different processes ranging from the use of naturally occurring microbes to high-pressure artificial aeration during preparation and baking, or may be left unleavened. A wide variety of additives may be used, from fruits and nuts to various fats, to chemical additives designed to improve flavour, texture, colour and shelf life. Bread may be served in different forms at any meal of the day, eaten as a snack and is even used as an ingredient in other culinary preparations. As a basic food worldwide, bread has come to take on significance beyond mere nutrition, evolving into a fixture in religious rituals, secular cultural life and language. Our bread provides energy for daily living. Did you know that bread is the third biggest contributor of protein in our daily diet? Protein is essential for growth, development and repair of the body. At Pat The Baker we source wheat with high protein content to provide a high protein content bread.

Enriched or Fortified Foods on Labels

Bread has been a staple food around the world for thousands of years. People continue to consume it because of its convenience, portability, nutrition, and taste. There are many different types of bread, which people make in different ways, using a variety of ingredients. Examples include whole-grain bread, sweetened bread, cornbread, leavened and unleavened bread, flatbread, sourdough, sprouted grain bread, soda bread, and many more. This article looks at some aspects of bread that may make one type of bread more or less healthful than another. Carbohydrates are the primary nutrient in bread. Carbohydrates provide the body with fuel. Fruits, vegetables, beans, and minimally processed grains contain the most healthful dietary sources of carbohydrates. These foods also provide vitamins , minerals, fiber, and antioxidants. People make packaged and presliced white bread from a highly processed, simple carbohydrate.

When it comes to baking healthy bread, the simplest way to boost nutrition is to use whole-grain flours. Bread, like most foods, is generally healthier when made with whole, unprocessed ingredients without a lot of additives. I'll show you how to choose which flours and other ingredients are best for making healthy breads, and how to work with them so your bread turns out just right. I'll also point you to top-rated bread recipes that are packed with nutrients and taste great, too.

You'll sometimes see the words enriched or fortified on processed foods, often with additional health or nutritional claims. In some ways, enrichment and fortification are similar, but the terms aren't truly interchangeable. You could say that enrichment is a form of fortification, but fortification is not the same as enrichment.

Gerard Smith is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since Educated at Pratt Institute, he specializes in food, travel, and commercial photography.

Also available in printable brochure format PDF kb. For centuries, ingredients have served useful functions in a variety of foods.

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