Abstract
This study compared white type 650 and wholemeal wheat breads containing two mineral–vitamin premixes, with or without dried sourdough. Twelve formulations contained 0 or approximately 0.10% premix relative to flour. In the farinograph data, Premix 2 increased dough stability from 5:55 to 15:00 min in white flour and from 1:56 to 9:42 min in wholemeal flour. Premix-only bread volumes were 355–360 versus 370 cm³/100 g for the white control and 305–308 versus 310 cm³/100 g for the wholemeal control. Across all 12 breads, the tabulated zinc and selenium concentrations ranged from 0.155 to 0.851 mg/100 g and 0.369 to 9.457 µg/100 g; vitamin D and E ranged from 0.10 to 8.40 µg/100 g and 0.06 to 4.42 mg/100 g, respectively. All comparisons are descriptive; no estimates of baking retention or nutrient bioavailability were made.