Effect of flour fortification with haem liposome on bread and bread doughs

Slaughter blood haem was encapsulated in lecithin : cholesterol Liposomes. Wheat flour was fortified with this mixture at two levels (60 and 100 mg/100 g flour) using the haem liposomes as iron source. The effect of haem fortification on gluten and fat content of flours was determined, as were the effects of fortification on dough visco-elastic characteristics (water absorption, development time, dough stability and breakdown time). The baking properties of the breads were also investigated. The addition of haem liposomes increased the fat content of flours, and had a positive effect on the stability and rheological characteristics of the dough. Loaf volume and crumb uniformity was improved. These results indicate a potential nutritional use for haem liposomes..