The thiamine content of flour and white bread in Sydney, New South Wales

The thiamine content of flour and white bread in Sydney, New South Wales

A survey has been made of the thiamine content of flour and white bread in Sydney. The 57 samples of flour had a mean content of 0.89 mg./lb., standard deviation ±0.12. The 27 samples of white bread had a mean thiamine content of 0.41 mg./lb., standard deviation ±0.05. The baking losses in three bak...

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Veröffentlicht in:Journal of the science of food and agriculture 1962-10, Vol.13 (10), p.550-552
Hauptverfasser: Bottomley, R. A., Nobile, Silvia
Format: Artikel
Sprache:eng
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Zusammenfassung:A survey has been made of the thiamine content of flour and white bread in Sydney. The 57 samples of flour had a mean content of 0.89 mg./lb., standard deviation ±0.12. The 27 samples of white bread had a mean thiamine content of 0.41 mg./lb., standard deviation ±0.05. The baking losses in three bakeries varied from 24.3 to 37.3%, mean 29.5%.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2740131008