Influence of small quantities of thiamine on baking quality of wheat flour

The influence of small quantities of thiamine on the baking quality of flour was investigated with the aid of extensograph, fermentograph, and baking experiments, using flours differing both in extraction and in the composition of the grist from which they were mi lled.Thiamine added in concentr'ations up to 12 mg.per kg. of flour had no influence on the elastic properties of dough.In concentrations up to 10 mg. per kg. of flour it, apparently, exercised a slight stimulating action on the f ermen ta tion.Even when variations were made in the type of flour, yeas t concentration, dough consistency, and fermentation time, it was not possible to reproduce the improvement in the bread volume of 6.8% and 15.7% claimed in Dutch patent No. 55774 for the addition of 3 and 6 mg.respectively of thiamine per kg. of flour.In the concentrations used, it is concluded that thiamine does not possess any improving action in breadmaking.