Bread vitamin loss

The vitamins of the B group are lost to different extents during baking. In white bread, the losses amount to 20% (flour type 550)—50% (flour type 1150) of thiamine, 6-14% of riboflavin and 0-15% of pyridoxine. 

The main form of vitamin Bg in cereals is free pyridoxol and pyridoxol bound to glucose. The vitamin content of flour depends on the degree of milling. In dough and also in bread, the losses are small and do not exceed 15%. Vitamin retention in cooked pasta is 50-70%. 

Food canning results in losses of vitamin B6 of 20 to 30 percent. Milling of wheat may result in losses of up to 80 to 90 percent. Baking of bread may result in losses of up to 17 percent. 

It is not common to add vitamin E to cereals. Restoration of vitamin E losses during heating processes, such as extrusion, roller-drying and making bread, may be feasible. In the case of cereals and cereal products, tocopherols and tocotrienols are added as vitamins and not as antioxidants. 

Manufacturing processes can result in a substantial loss of the vitamin for example, during the milling of whole wheat to white flour, 75% of the folate is lost (B8). Bread was found to contain more folate than the flour fixim which it was made and this was due to the effect of the added yeast. Folate deficiency has been found to be relatively uncommon in Iran and this prompted Russell (R8) to measure the folate content of various Iranian breads since bread is the staple food in that country. They found village wholemeal bread to have a free folate concentration of 340 M.g/kg and leavened breads made... 

The minerals are nsed to fortify various types of products, especially bread and baked goods, breakfast cereals, dairy products, and vegetables. Moreover, they are often mixed with some vitamins and homogeneously distributed in the products. However, in some formulations, it is necessary to adopt measures to protect the micronutrients by some factors that may cause their loss or decrease of bioavailability, such as the use of microencapsulation technique. - ... 

Organisms such as the red bread mould are able to manufacture not only all of the vitamins, but also all of the amino acids. At some time in our evolutionary history we suffered mutations that resulted in the loss of our power to manufacture the various enzymes involved in these syntheses. Each of these mutations produced in our predecessors a disease-one disease for each vitamin that we now require, and one disease for each of the nine amino acids that are essential for man. Most of us keep these diseases under control by ingesting the proper food. 

Most cheeses contain 20-30% of protein and 25-35% of fat and are rich sources of calcium and vitamin A. The protein is of good quality although, because of the loss of some of the lactalbumin, it is not so good as that of whole milk. Cheese is a compact and highly nutritious food and it is said that 8 oz (227 g) of bread, 4 oz (114 g) of cheese and 2 oz (57 g) of watercress provide 4184 kJ (1000 kcal) and form a meat which contains a virtually complete ration of nutrients. From the dental viewpoint cheese, if eaten at the end of the meal, is particularly beneficial since it stimulates the flow of saliva and neutralizes acid present in the plaque. 

Many food products are enriched or fortified with vitamins to adjust for processing losses or to increase the nutritive value. Such enrichment is inqtortant, particularly for fruit juices, canned vegetables, flour and bread, milk, margarine and infant food formulations. Table 8.2 provides an overview of vitamin enrichment of food. 

It is noteworthy that research on various species of hairy animals has established that the nutrients which might be helpful in the prevention of excessive hair loss are amino acids, particularly those which contain sulfur (cystine and methionine) the essential, polyunsaturated fatty acids iodine and zinc many members of the vitamin B complex and vitamins A, C, and E. The E)est way to obtain these nutrients is from a wide variety of nutritious foods such tis dairy products, eggs, fish and seafood, fruits and vegetables, meats and poultry, vegetable oils, and whole-grain breads and cereal products. 

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