Cereal Chem 56:79 - 80.  |  VIEW ARTICLE
Effects of Processing Steps and Baking on Thiamine, Riboflavin, and Niacin Levels in Conventional and Continuous Produced Bread.

M. M. Tabekhia and B. L. D'Appolonia. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

The levels of thiamine, riboflavin, and niacin in conventionally produced bread dough after mixing, fermentation, and proofing were compared with levels in continuous produced bread dough after premixing, extrusion, and proofing. Retention values of those vitamins after baking times of 8, 13, 18, 23, and 30 min at 430 F in the crust, crumb, and whole bread for the two baking procedures were determined. Thiamine levels decreased as a function of baking time, with the greatest decrease occurring in the crust. Thiamine retention was higher for the continuous produced bread than for the conventional bread. Riboflavin showed essentially no change in content with baking. The amount retained in crust, crumb, and whole bread ranged from 93 to 100% and 97 to 100% after 30 min of baking for conventional and continuous bread, respectively. Likewise, no significant change for niacin levels with baking was noted, the retention values ranging from 97 to 102% and 98 to 100% for conventional and continuous bread, respectively.