Bread thiamine

The enrichment program followed in the United States is (/) the enrichment of flour, bread, and degerminated and white rice using thiamin [59-43-8] C 2H y N O S, riboflavin [83-88-5] C2yH2QN4Na02P, niacin [59-67-6] CgH N02, and iron [7439-89-6]-, (2) the retention or restoration of thiamin, riboflavin, niacin, and iron in processed food cereals (J) the addition of vitamin D [67-97-0] to milk, fluid skimmed milk, and nonfat dry milk (4) the addition of vitamin A [68-26-8], C2qH2qO, to margarine, fluid skimmed milk, and nonfat dry milk (5) the addition of iodine [7553-56-2] to table salt and (6) the addition of fluoride [16984-48-8] to areas in which the water supply has a low fluoride content (74). 

The RDA for thiamine is 1.2 mg/day for adult males and 1.1 mg/day for adult females. Children need less and pregnant or lactating women need more. Whole-grain products, including breads and cereals, are good sources of thiamine, particularly if fortihed or enriched. There are no known toxic effects from thiamine ingestion and there is no specihed UL. 

Other organisms are equipped to produce ethanol, by employing a thiamine diphosphate-dependent decarboxylation of pyruvate to acetaldehyde (see Section 15.8) and NAD+ is regenerated by reducing the acetaldehyde to ethanol. This is a characteristic of baker s yeast, and forms the essential process for both bread making (production of CO2) and the brewing industry (formation of ethanol). 

It is unstable to heat, neutral or alkaline pH, and can be easily leached out of foods. Thiamin is destroyed by sulfur dioxide (often used as a food preservative), potassium bromate (oxidizing agent used in bread) and by sodium bicarbonate (in chemically leavened breads). 

Total thiamine Bread flour Acid hydrolysis with 0.1 N Analytical Isocratic 5 mM Fluorescence External standardization. 72-... 

M Hagg, J Kumpulainen. Thiamine and riboflavin contents of Finnish breads and their corresponding flours. J Food Comp Anal 7 94-101, 1994. 

Thiamine (Vitamin B.). Citrus products are also good sources of thiamine. They proviae comparable amount or more of vitamin B, than foods that are known suppliers of this nutrient on the basis of nutrient density as measured by the Index of Nutrient Quality (INQ) (64). Listed in Table XI are the INQ of some common foods. The vegetables have high INQ since the index is calculated on unit nutrient per KCal, but citrus products are higher in INQ than some other fruits. Wholewheat bread, usually considered as a source of vitamin B. has an INQ much lower than that of orange juice. Thiamine in canned orange juice is rather stable. 

Bread and cereals provide thiamin, riboflavin, niacin, pyridoxine, folate, pantothenic acid, and biotin. 

Baking of white bread may result in thiamin loss of 20 percent. Thiamin loss in milk... 

Vitamin (thiamine) prevents the disease or symptoms of beriberi. Food sources for this vitamin are meats, wheat germ, whole grain and enriched bread, legumes, peanuts, peanut butter, and nuts. 

Bj Thiamine Enriched breads and cereals, yeast, liver, pork, fish, milk Male 1.5 mg Female 1.1 mg Preg 1.5 mg Lact 1.6 mg... 

Breads, cereals, and grains Carbohydrate, thiamine, iron, niacin... 

The principal dietary sourees include fish, lean meat (espeeially pork), milk, poultry, dried yeast, and whole-grain cereals. Bread, cereals, and flour-based products are frequently enriched with this vitamin. Thiamine is present in the outer layers of rice grains, from which it was first identified. Deficiency is common in Asian countries where polished rice is the principal dietary staple. The RDA depends on energy intake. 

Thiamin RDA F 1.1 mg M 1.2 mg Enriched cereals and breads unrefined grains pork legumes, seeds, nuts Beri-beri (wet) Edema anorexia, weight loss apathy, decrease in short-term memory, confusion irritability muscle weakness an enlarged heart... 

Clearly, one of the most important prevention strategies is physician and patient education in this area. In addition, there has been much debate over thiamine fortification of alcoholic beverages in order to prevent Wernicke s encephalopathy in alcoholics, the most susceptible population,. In 1987, Australia s Mental Health Committee recommended fortification of all Austrahan beer and flagon wine but this was never implemented. In most developed countries, bread (white flour) is enriched with thiamine to restore what is lost from the whole wheat in the process of milling. Australia adopted this plan in 1991, using the same level of enrichment as the United States (6.4 mg thiamine hydrochloride/Kg flour). The incidence of WE in the five years after the above implementation in Australia was 40% lower (perhaps fortuitously) than in the five year period prior to bread fortification. In addition, the post-mortem diagnosis of WE in Sydney, Australia has declined from 2.1% to 1.1% (Truswell, 2000). 

Bi (thiamin) Bread, beans, nuts, milk, peas, pork, rice bran Coenzyme in decarboxyiation reactions Beriberi nausea, severe exhaustion, paraiysis... 

Figure 1 Reversed-phase LC separation of thiamin and riboflavin from food samples. Column Waters rBondapak Cis (3.9 x300 mm). Eluent 28% methanol in 5 mmol P ammonium acetate, pH 5.0. Flovr rate 1.5 ml min Detector Waters 470 fluorescence detector. (A) Flour 370 nm excitation, 430 nm emission for thiochrome 370 nm excitation, 520 nm emission for riboflavin. 1, thiamin (measured as thiochrome) 0.704 mg per 100 g. 2, riboflavin 0.442 mg per 100g. (B) Bread 1, thiamin (measured as thiochrome) 0.499mg per lOOg. 2, riboflavin 0.288mg per 100g. (C) Cornflakes 1, thiamin (measured as thiochrome) 3.05 mg per lOOg. 2, riboflavin 1.93 mg per lOOg. (Reproduced with permission from Millipore Corporation, Milford, MA.)...

Thiamin Wheat flour, bread, cornflakes Extract with 0.1 moi i HCi, autociave 30 min, incubate with diastase, precoiumn oxidation, cieanup with Sep-Pak CIS /(Bondapak CIS Methanoi/5 mmoi i ammonium acetate pH 5 (2S 72) Fiuor ex 370 nm, em 430 nm... 

Riboflavin Wheat flour, bread, cornflakes As thiamin As thiamin Fiuor ex 370 nm, em 520 nm... 

The thermal generation of flavor is a very essential process for the "taste" of many different foodstuffs, e.g. cocoa, coffee, bread, meat. The resulting aromas are formed through non-enzymatic reactions mainly with carbohydrates, lipids, amino acids (proteins), and vitamins under the influence of heat. Thiamin (vitamin B ) and the amino acids, cysteine and methionine, belong to those food constituents which act as flavor precursors in thermal reactions. The role of thiamin as a potent flavor precursor is related to its chemical structure which consists of a thiazole as well as a pyrimidine moiety. The thermal degradation of this heterocyclic constituent leads to very reactive intermediates which are able to react directly to highly odoriferous flavor compounds or with degradation products of amino acids or carbohydrates. 

The prevalence of Wernicke s encephalopathy has been reduced in a number of countries (including the US, the UK and Australia) that have instituted nationwide thiamine supplementation in staple foods such as bread. 

AOAC 957.17 Thiamine (vitamin Bi) in bread—fluorometric (rapid) method Breads AOAC 1990c... 

AOAC, 1990c. Method 957.17. Thiamine (vitamin Bl) in bread—fluorometric method. Final action. In Official Methods of Analysis of the Association of... 

Martmez-Villaluenga, C., Michalska, A., Frias, J., Piskula, M.K., Vidal-Valverde, C., and Zielinski, H., 2009. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread. Journal of Food Science. 74 49-55. 

There is a claim that low TDP in blood may be a laboratory marker for alcoholism and a predictor for overt thiamine deficiency (Ceccanti et al. 2005). However, this marker is apparently secondary to earlier, direct and diverse elfects of ethanol on all systems of the human body which pave the road to alcoholic-TD encephalopathies of the Wernicke-Korsakolf type (Tables 33.1 and 33.2) (Pitel et al. 2011). Therefore, preventive measures are undertaken in several countries, including mandatory supplementation of bread flour with thiamine. However, there is no evidence as to whether such treatment delays onset of dementia in the population of alcoholics. 

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