Abstract:

Lutein is a yellow pigment with a variety of nutritional functions. The stability of lutein from bread flour fortified
with water-soluble lutein microcapsule was studied during processing steps and subsequent storage. Results showed that
dough making, fermentation and baking caused a significant reduction in all-trans lutein and the formation of 13-cis, 13’-
cis, 9-cis, and 9’-cis-lutein, but baking had the greatest influence on the content of lutein. Dough making and fermentation
caused a decrease in the retention rate of total lutein by 3.24% and 5.40%, respectively, and baking led to a reduction in the
retention rate of total lutein in bread core and bread crust by 6.32% and 41.12%, respectively. After being stored at 20 ℃
in the dark for seven days, the retention rates of total lutein in bread core and bread crust decreased by 13.64% and 8.72%,
respectively, but color value changed little. The storage stability of bread was good, which could meet the requirement for
the shelf life of bread.

Key words: lutein, stability, bread, processing, storage