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Losses of important nutritive substances during processing of grain and possibilities for their restitution. 2. Nutritionally important substances in wheat, and their losses during drying and storage

Bartlova, D.; Ticha, J.; Sporkova, A.

Mlynsko-Pekarensky Prumysl 16(9): 262-264

1970

Accession: 014549880
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Changes occurring in contents of thiamin, riboflavin, Ca and Fe in 14 types of Czech wheat during storage and processing were studied. Ranges and mean values, with moisture content 15%, were thiamin 0.18 to 0.39, 0.27, riboflavin, 0.10 to 0.16, 0.12, Ca 34 to 51, 42, and Fe 3.7 to 5.6, 4.7 mg/100 g. During storage of dried grain there was a steady decline in thiamin content in 9 wheat varieties from 0.30 to 0.37 to 0.19 to 0.24 after 6 months and to 0.16 to 0.20 mg/100 g after 12 months.

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