Use of chromium-enriched yeast in the manufacture of French bread

Bread enriched with chromium has been associated improved glycemic control. The purpose of this study was the production a bread (Cr III) -enriched yeast which maintained overall quality. A formulation French prepared using an inactive Cr III for comparison against control made standard yeast. Yeast fermentation power and color texture were evaluated. There no differences in (crumb crust) or firmness crumb, despite significant difference (p < 0.05) yellow tonality (b*) crumb. Regarding cohesiveness, samples present similar values but detected between breads. average value after processing 1.717 μg/g dry samples. This concludes that it is possible to produce - without changing technological process dramatically affecting its characteristics.