Effects of Mineral Vitamin Premixes on Dough Mixing and Bread Properties in White and Wholemeal Wheat Formulations

This study compared white type 650 and wholemeal wheat breads containing two mineral–vitamin premixes, with or without dried sourdough. Twelve formulations contained 0 or approximately 0.10% premix relative to flour. In the farinograph data, Premix 2 increased dough stability from 5:55 to 15:00 min in white flour and from 1:56 to 9:42 min in wholemeal flour. Premix-only bread volumes were 355–360 versus 370 cm³/100 g for the white control and 305–308 versus 310 cm³/100 g for the wholemeal control. Across all 12 breads, the tabulated zinc and selenium concentrations ranged from 0.155 to 0.851 mg/100 g and 0.369 to 9.457 µg/100 g; vitamin D and E ranged from 0.10 to 8.40 µg/100 g and 0.06 to 4.42 mg/100 g, respectively. All comparisons are descriptive; no estimates of baking retention or nutrient bioavailability were made.