Cereal Chem 57:1 - 3.  |  VIEW ARTICLE
Quality of Bread Fortified with Ten Micronutrients.

A. S. Emodi and L. Scialpi. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

The quality of bread fortified with the vitamin and mineral supplements suggested by the Food and Nutrition Board of the National Academy of Sciences/National Research Council was studied. Bread was fortified with the full vitamin and mineral supplement. Micronutrient stability during baking and storage was excellent. No off-flavor was noticed by 10 trained taste panelists in bread stored for five days at room temperature or for four weeks at freezer temperature.