摘要：In this research, the retention of thiamine, riboflavin, iron magnesium and calcium added at the different levels to flour (7.5, 15.0 and 22.5 mg/kg for thiamine and riboflavin, 10, 20 and 30 mg/100 g Fe, 50, 75 and 100 mg/100 for Mg and 200, 300 and 400 mg/100 g for Ca) in the dough and the bread were investigated. Applied temperature is 250 oC and time is 25 minutes. Types of flour and added level affected retention of thiamine, iron and calcium in bread where as the retention of riboflavin and magnesium in bread didn’t effect from types of flour and added level. According to the results; retention in the dough by comparison to flour are 89.75-107.54% for Fe, 97.69-106.00% for Mg, 99.59-123.67% for Ca, 42.34-99.59% for thiamine and 86.49-97.46% for riboflavin. Although in the bread by comparison to flour are 76.21-81.97% for Fe, 74.54-90.03% for Mg, 77.56-95.16% for Ca, 27.82-58.75% for thiamine and 59.78-83.78% for riboflavin. As the iron, calcium and magnesium added level increased, bread volume decreased, crumb structure and flavor become spoiled.
