Cereal Chem 48:392 - 396.  |  VIEW ARTICLE
Effect of Fumigation on Wheat in Storage. III. Vitamin B-6 Components of Wheat and Wheat Products.

M. M. Polansky and E. W. Toepfer. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

The amounts of pyridoxine, pyridoxal, and pyridoxamine have been determined in whole-wheat grain, bran, shorts, low-grade flour, patent flour, dough, bread, and rolls from stored wheat samples periodically fumigated with methyl bromide, a mixture of ethylene dichloride and carbon tetrachloride, or phosphine, and from wheat samples stored without fumigation at ambient and refrigerated temperatures. Fumigation and length of storage had no effect on the vitamin B-6 content of wheat grain, its milling fractions, or the doughs and baked products made from it. The B-6 content of bran was 13.7 gamma per g.; shorts, 11.8; wheat grain, 3.7; low-grade flour, 1.6; patent flour, 0.5; bread dough, 0.7; bread, 0.6; roll dough, 0.6; and rolls, 0.5. Sixty-two percent of the original B-6 of wheat grain is in the bran, 27% in shorts, 3% in low- grade flour, and 10% in patent flour. Pyridoxine constituted over 70% of the B-6 in whole-wheat grain, bran, and shorts, over 50% in low-grade and patent flours, and less than 20% in doughs, breads, and rolls. During baking, 81% of the B-6 in dough was retained in breads and 83% in rolls.