Cereal Chem 57:59 - 65.  |  VIEW ARTICLE
Natural Levels of Nutrients in Commercially Milled Wheat Flours. II. Vitamin Analysis.

P. M. Keagy, B. Borenstein, P. Ranum, M. A. Connor, K. Lorenz, W. E. Hobbs, G. Hill, A. L. Bachman, W. A. Boyd, and K. Kulp. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Mean vitamin levels and variances of 63 unenriched, commercially milled and treated U.S. and Canadian flours are reported according to wheat type (hard or soft) and flour end use. In general, milling variables greatly influence the vitamin content of the flour, as shown by correlations with flour ash content. Pyridoxine gave the highest correlation (0.90), followed by thiamin, folacin, and niacin (0.74-0.53), but riboflavin and pantothenic acid showed little or no correlation (0.31 to -0.10). Multiple regression equations predict thiamin, niacin, pyridoxine, and folacin content of flours as a function of flour ash and protein. Hearth flours had the highest vitamin content, followed by baker's bread, cookie, family, and cake flours. Parent wheats were analyzed for three vitamins. Vitamin content of flours as a percent of whole wheat levels were: pyridoxine 15%, thiamin 32%, and riboflavin 35-42%. Wheat kernel protein was significantly correlated with wheat kernel thiamin and riboflavin but not with pyridoxine. Two laboratories determined flour thiamin, riboflavin, niacin, and pyridoxine. Thiamin and niacin results showed excellent agreement. Riboflavin and pyridoxine results were significantly different due to laboratories or methods.