385 Stability and dietary contribution of vitamin E added to bread.

J. A. GELROTH (1), G. S. Ranhotra (1), and B. M. Okot-Kotber (2). (1) American Institute of Baking, Manhattan, KS 66505; (2) Kansas State University, Manhattan, KS 66506.

Because of its strong antioxidant activity, daily intakes of vitamin E in the range of 200–800 mg, not possible to obtain from a typical American diet, are now recommended to reduce the risk of certain chronic diseases. We fortified white pan bread with 200, 400 or 800 mg (IU) of dl-alpha-tocopheryl acetate per pound loaf and examined the stability and potential transformation of this added vitamin E during baking and typical shelf life of the bread. Preliminary results suggest that vitamin E losses during baking were substantial, about 35%, but minimal or none during the 7-day shelf life of the product. Detailed results will be presented and discussed.