Cereal Chem 38:536 - 539.  |  VIEW ARTICLE

Effect of Parboiling on the Thiamine, Riboflavin, and Niacin Contents of Wheat.

Z. I. Sabry and R. I. Tannous. Copyright 1961 by the American Association of Cereal Chemists, Inc. 

Samples of the hard wheat, variety Senator Capelli, were parboiled for 0.5-, 1-, 1.5-, 2-, and 3-hour periods. The samples were then dried and crushed, and the bran was removed. The effect of the various heat- treatments on the thiamine, riboflavin, and niacin contents was determined in the crushed parboiled grain as well as in the bran. The longer the parboiling time, the more thiamine was destroyed. While the riboflavin content of wheat was hardly affected by parboiling and subsequent oven-drying, a substantial amount of the vitamin was destroyed when the product was sun-dried. The niacin level tended to increase with the increase in parboiling time. These changes appear to be due to direct heat destruction and the redistribution of the vitamins from the outer layers to the inner layers of the wheat grain.