Tocopherols in Baked Bread

Moore et al. (1957) observed by the paper chromatograph method that approximately 47% of the tocopherols in ordinary unbleached flour were destroyed in the baking of bread, yet sufficient remained to prevent in vitro hemolysis by dialuric acid method of Gyfirgy and Rose (1949). The trace amounts of tocopherols in bleached flour were destroyed in bread baking. 

Sharman and Richards (1960) studied four commercial breads purchased locally in Cambridge, England (typical white loaf proprietary germ-en- 

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