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

Abstract

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

Growth performance and feed conversion efficiency of three edible mealworm species (Coleoptera: Tenebrionidae) on diets composed of organic by-products

“…High protein diets in the present study contained 40% beer yeast. In addition to protein (Aghdamshariar et al, 2006;Rumsey et al, 1991), yeast supplies B vitamins (Copping and Honora Roscoe, 1937;Fraenkel et al, 1950) and works as a feeding stimulant for T. molitor, as does wheat flour (Murray, 1960). Similar literature data are lacking for Z. atratus and A. diaperinus.…”

Riboflavin, vitamin B6 and filtrate factors in wheaten flour and offals

“…In no case was use made of a composite curve constructed for the responses to the standard, but in each separate DISCUSSION The recorded estimations of riboflavin in cereals include few carried out by biological methods with rats as the test animals. The earlier studies of Copping [1936] and Copping & Roscoe [1937] gave an approximation, but no quantitative values, since factors other than riboflavin were limiting the growth of the rats under the conditions of the tests. Most of the existing values for riboflavin have been obtained by fluorimetric or microbiological methods.…”

“…In recent years there have been many studies of the vitamin B1 content ofwheaten flours and breads, but relatively few estimations have been made of the content of members of the vitamin B2 complex. Some five years ago Copping & Roscoe [1937] published a survey of the water-soluble B vitamins in yeast, flour and bread, and gave values for the riboflavin and 'factors other than flavin'. These estimations were, however, made at a time when our knowledge of the members of the vitamin B2 complex was more incomplete than it is at present, and the methods used appear far from satisfactory in the light of later work.…”

The Vitamin B1 Content of Foods in Terms of Crystalline Thiamin

“…Copping and Roscoe (7) have deternuned the International Unit values for vitamin B J in several samples of yeast and in different types of wheat flours Iwd br{'cads. They found that the proportions of yeast used in bread-making were too small to contribute significantly to the vitamin BJ value of the bread and that there was no appreciable destruction of vitamin BJ as a result of the baking process.…”