date:Sep 07, 2012
ce of vitamin D which also leavens dough and gives it a light, sponge-like texture.
They also provide flavor and aroma and contribute other nutritional benefits (thiamin, pantothenic acid, folate, zinc, potassium, protein, and fibers).
Last but not least, it is the only vitamin D source that bakers can use up to 400 IU of vitamin D per 100g of bread; other vitamin D sources are allowed to a maximum of 90 IU/100g.
Bakers association: Move will allow new high, rich in and excellent source of vit D