Cereal Chem 44:483 - 487.  |  VIEW ARTICLE
Effect of Baking on Retention of Thiamine, Riboflavin, and Niacin in Arabic Bread.

M. Maleki and S. Daghir. Copyright 1967 by the American Association of Cereal Chemists, Inc. 

The effect of different baking conditions on the retention of thiamine, riboflavin, and niacin in Arabic bread was investigated. A microbaking technique, with a muffle furnace as baking oven, was used to bake experimental samples at 400, 450, and 500 C. for different time intervals. Destruction of thiamine was greater in brown than in white Arabic bread and was positively related to the intensity of heating. A uniform loss of riboflavin was observed in both white and brown Arabic bread; loss of niacin under all baking conditions was negligible. In vitamin-enriched samples, retention of riboflavin was higher than that of unenriched bread; also, added niacin was retained completely. It was found that the addition of 1 gamma of riboflavin, 5 gamma of thiamin, and 10 gamma of niacin per g. of white flour was sufficient to increase the vitamin content to that of brown flour.