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.
