Thiamine and Riboflavin Contents of Finnish Breads and Their Corresponding Flours

Hägg, Margareta; Kumpulainen, Jorma

doi:10.1006/jfca.1994.1008

Cited by 9 publications

(2 citation statements)

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“…Baking results in a moderate lowering of the thiamin content in bread from -7% to -28% [23], -5% to -35% [6] and -25% to -42% [28]. Losses reflect the fact that thiamin is very sensitive to heat.…”

Section: Effect Of Bread Makingmentioning

confidence: 99%

Physio-Pathological Consequences of Marginal or Severe Thiamin Deficiencies in Western Countries and the Potential of Cereal Products in Their Prevention

Batifoulier¹,

Rémésy²,

Brachet³

et al. 2005

CNF

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Increasing evidence suggests that the diminution of cereals consumption and the increase of more refined products consumption are associated with the apparition of marginal deficiencies in micronutrients such as thiamin. The phosphorylated form of thiamin (TDP) is an important co-enzyme involved in several metabolic reactions, and the consequences of thiamin deficiency (TD) depend on its severity. For example, TD leads to alteration in brain metabolism with a decrease in brain concentrations of TDP, a reduction in activities of TDP-dependent enzymes, an increase of lactate concentration, a reduced tissue pH and a selective loss of neurons. An optimised thiamin supply could also prevent the formation of radical species, protect against metabolic stress and prevent the formation of Advanced Glycation End Products. These observations emphasise the importance of whole cereals, and particularly whole bread, in the prevention of thiamin deficiency. In this view, to get whole bread with maximal nutritional density, several steps of the transformation of grain into bread should be further examined: selection of cultivars with a high thiamin level, use of less refined flours and optimisation of the fermentation process during bread making.

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Section: Effect Of Bread Makingmentioning

confidence: 99%

Physio-Pathological Consequences of Marginal or Severe Thiamin Deficiencies in Western Countries and the Potential of Cereal Products in Their Prevention

Batifoulier¹,

Rémésy²,

Brachet³

et al. 2005

CNF

View full text Add to dashboard Cite

show abstract

“…A number of researchers have studied the analysis of thiamine by HPLC (Polesello and Rizzolo, 1986;Finglas andFaulks, 1987, Hagg andKumpulainen, 1994;Ollilainen et al 1993;Laschi-Loquerie et al 1991;Hebrero et al, 1988). These generally utilise pre column derivatisation of thiamine to thiochrome and chromatography on a reversed phase column (C 14 or C 18 ).…”

Section: Introductionmentioning

confidence: 98%

The contribution of Asian noodles to dietary thiamine intakes: A study of commercial dried products

Bui

Small

2007

Journal of Food Composition and Analysis

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Thiamine contents of Finnish and imported rye

Hägg¹,

Kumpulainen²

1995

Journal of Cereal Science

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Thiamine and Riboflavin Contents of Finnish Breads and Their Corresponding Flours

Cited by 9 publications

References 0 publications

Physio-Pathological Consequences of Marginal or Severe Thiamin Deficiencies in Western Countries and the Potential of Cereal Products in Their Prevention

Physio-Pathological Consequences of Marginal or Severe Thiamin Deficiencies in Western Countries and the Potential of Cereal Products in Their Prevention

The contribution of Asian noodles to dietary thiamine intakes: A study of commercial dried products

Thiamine contents of Finnish and imported rye

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