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B Vitamins in Selected Variety Breads Commercially Produced in Major U.S. Cities
Author(s) -
RANHOTRA GUR,
GELROTH JANETTE,
NOVAK FRANCES,
MATTHEWS RUTH
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13038.x
Subject(s) - riboflavin , pantothenic acid , food science , niacin , vitamin , b vitamins , folic acid , vitamin b , thiamine , chemistry , biology , biochemistry , medicine , endocrinology
Three enrichment vitamins (thiamin, riboflavin, niacin) and three other (folic acid, pantothenic acid, vitamin B 6 ) B vitamins were determined in 10 types, up to four brands of each type, of variety breads (including tortillas) purchased from four major U.S. cities. In general, bread types traditionally enriched and not containing nonflour components as significant ingredients met the vitamin enrichment standards. In many products, the contents of all six vitamins varied appreciably from brand to brand. In contrast to wholewheat bread and some enriched breads, corn tortillas were consistently low in ail vitamins except vitamin B 6 .