摘要：Food element content in flour depending upon extraction rate, was varied. Natural food element content in flours at various extraction rates were important also with the respect to enrichment of food. Commercial flours are classified 6 types depending on extraction rates. The various types of flours obtained from different 10 commercial mills were analyzed for riboflavine, thiamine and iron content. According to the results; in the type 4 flours (80% extraction rate) which used as a bread raw material; thiamine content were found between, 1.15-2.08 mg/kg (average 0.81 mg/kg) and Fe content 12.0-29.6 mg/kg (average 16.77 mg/kg).
