Abstract
WE have just received the published account1 of a symposium on “Factors Affecting the Nutritive Value of Bread as Human Food”. An important issue not touched upon by the various speakers, but raised during discussion, concerned the loss of thiamin during the baking of bread. Two speakers expressed the view that in baking bread the loss of vitamin B1 is slight. There are published data in support of this statement, but also a great deal of evidence to the contrary (see review by Holman2). The idea that little thiamin is lost during baking is surprisingly widespread, but is completely erroneous so far as breads made from very high extraction meals are concerned.
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References
Proc. Nutr. Soc., 4, 1 (1946).
Holman, W. I. M., Nutr. Abstr. Rev., 15, 387 (1946).
Golberg, L., Thorp, J. M., and Sussman, S., S. Afric. J. Med. Sci., 10, 87 (1945).
Medical Research Council. War Memorandum No. 14. "Nutritive Values of wartime Foods" (Tables compiled for the Accessory Food Factors Committee.) (H.M. Stationery Office, 1945).
Ministry of Food. Scientific Adviser's Division, Nature, 153, 154 (1944).
Golberg, L., Thorp, J. M., and Sussman, S., S. Afric. J. Med. Sci., in the press.
Schultz, A. S., Atkin, L., and Frey, C. N., Cereal Chem., 19, 532 (1942).
Dawson, E. R., and Martin, G. W., J. Soc. Chem. Ind., 61, 13 (1942).
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GOLDBERG, L., THORP, J. Loss of Thiamin During the Baking of Bread. Nature 158, 22–23 (1946). https://doi.org/10.1038/158022c0
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DOI: https://doi.org/10.1038/158022c0
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