COMMUNICATION. YEAST AND VITAMINS B<sub>1</sub>and B<sub>2</sub>

Drummond, J. C.; Whitmarsh, John

doi:10.1002/j.2050-0416.1932.tb06902.x

Cited by 2 publications

(1 citation statement)

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“…Scheunert & Schieblich [1929] and Quinn et al [1930] found more vitamin B1 in brewer's yeast than in baker's yeast. Drummond & Whitmarsh [1932] found more of both vitamin B1 and vitamin B2 in several samples of brewer's yeast than in several samples of distiller's yeast, but Lassen [1936] found that brewer's yeast was poorer than baker's yeast in vitamin B2.…”

Section: Methodsmentioning

confidence: 99%

The water-soluble B-vitamins in yeast, flour and bread

Copping

Roscoe

1937

Biochemical Journal

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BREAD made from wheaten flour and yeast is one of the most widely distributed forms of food. With the possible exception of rice and maize it enters into the diet of more people than does any other single foodstuff, and in many cases, owing to its cheapness and high calorie value, it is the chief constituent of the diet. This being so, it is natural that the question of its nutritive value should be a matter of importance. Whole cereals contain fairly considerable amounts of the B-vitamins, but as the germ and pericarp are relatively richer than the endosperm, and these are removed in milling, a great part of the vitamin value of cereals is lost. A high proportion of cereal products, poor in B-vitamins, may normally be supplemented by other foodstuffs in a varied diet, but in times of economic stringency, when satisfaction of the calorie requirements is the first consideration, these supple

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Section: Methodsmentioning

confidence: 99%