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Effect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads

Abstract:

The effect of sodium selenite addition and fermentation times on production of selenomethionine (SeM) during sponge bread production was evaluated. Doughs were supplemented with sodium selenite (Na2SeO3) and fermented with yeast, avoiding addition of sulfur salts. The effect of Na2SeO3 on yeast activity was evaluated using a pressurometer. Results showed that there were not statistical differences (p<0.05) in CO2 production and dough pH at all the sodium selenite concentrations tested. HPLC-fluorescence data showed that SeM production was higher with the increase of fermentation times, while less significant effects were observed due to changes in Na2SeO3 concentration. Two slices of Se-enriched bread can provide about 200μg SeM, the dose recommended to prevent cancer and oxidative stress. The physical features (water absorption, bread weight, bread volume, color, density, oven spring, etc.) and organoleptic evaluations for the enriched loaves were evaluated. In all these parameters, the experimental enriched breads had practically identical attributes compared to the control. The breads rich in SeM have potential to be used as functional foods because this amino acid is synthesized into higher quantities of glutathione peroxidase, an enzyme considered as one of the most protective mechanisms against oxidative stress and preventive of cancer and chronic diseases. © 2013 Elsevier Ltd.