摘要：

Cereal Chem. 74(3):207-211 A 7:3 (w/w) mixture of wheat fiber (WF) and psyllium husk fiber (PHF) was substituted for 10wt% of flour on a 14% mb, and the protein in the blend was restored to 10.3% by incorporating vital wheat gluten. After adding 0.5% sodium stearoyl 2-lactylate, the blend (100 g) was fortified with a combination of fat-coated ascorbic acid (AsA), protein- encased (PE) β-carotene, and cold-water-dispersible (CWD) all- rac-α- tocopheryl acetate (ToAc) at levels of 72, 5.6, and 115 mg, respectively, of active material. Adding the fiber ingredients to the pup loaf formula increased water absorption 25% and mixing time 50% and imparted stickiness to the dough. The fiber and antioxidant bread showed a 10% reduction in loaf volume and a somewhat inferior crumb grain with an off-color caused by small, black specks on a dark gray backgr ound. The crumb of the fiber and antioxidant bread remained much softer than con- trol bread during one to seven days of storage at room temperature. Caramel coloring masked the off-color. AsA was lost significantly faster in the fiber and antioxidant bread than in antioxidant bread; the losses of AsA were 97 and 86%, respectively, after three days at 25°C. Approximately 25% of β-carotene was lost from the fiber and antioxidant bread after three days, and 33% after seven days, but the loss of ToAc was

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