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Regulation change could help turn bread into key source of vitamin D
date:Sep 07, 2012
ers yeast and in bread baked with Vita D yeast is stable to heat and oxidation
However, Dr Ct dismissed these concerns: Their lack of knowledge in microbiology and understanding of how the baking process influences the nutritional value of bread is apparent. Lallemand has conducted numerous studies to assess the stability of vitamin D in its Vita D bakers yeast, and during bread making process and storage.
The results showed that the vitamin D in Lallemand Vita D bakers yeast and in bread baked

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