Article

Thiamin fortification of bread-making flour: Retention in bread and levels in Australian commercial fortified bread varieties

2015-03-01

Abstract excerpt

In Australia, thiamin is mandatorily added to bread-making flour with the main purpose of fortification and reducing the prevalence of Wernicke–Korsakoff syndrome. This study aims to measure the retention of added thiamin through laboratory-scale bread processing and provide an update on thiamin contents in commercially fortified bread and flatbread varieties since the introduction of the program in 1991. Even tho...

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Literature Corpus work: c60e2c4c-c334-5962-9a63-410385f5ca2b
DOI: 10.1016/j.jfca.2014.11.003

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