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Frequently Asked Questions - NutritionIs calcium an important nutrient in bread? Several studies recently completed revealed that calcium, an optional nutrient in the enrichment of flour, is often not included when flour is enriched. With current awareness that calcium may help prevent osteoporosis-thinning of bones, a change in the current enrichment practice to include calcium routinely may be most appropriate. This way, just three one-ounce slices of bread would provide an appreciable amount, about 15% of the U.S. Recommended Daily Allowance, of calcium in our diet, including the calcium naturally occurring in bread ingredients and the recommended added calcium. How are enrichment vitamins affected by the baking process? Studies at the American Institute of Baking and other reports seem to suggest that the vitamin niacin is quite stable during baking. Riboflavin is also reasonably stable but losses can be appreciable when baked products are exposed to direct light for long periods of time. Thiamin is also relatively stable at acidic pH (bread pH, for example). However, when the pH of baked prducts, such as cookies and crackers, rises above 6, thiamin loss is extensive. It may be emphasized that stability of enrichment vitamins in baked products varies from product to product and no universal factor can be applied.
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