The water-soluble B-vitamins in yeast, flour and bread

Abstract

BREAD made from wheaten flour and yeast is one of the most widely distributed forms of food. With the possible exception of rice and maize it enters into the diet of more people than does any other single foodstuff, and in many cases, owing to its cheapness and high calorie value, it is the chief constituent of the diet. This being so, it is natural that the question of its nutritive value should be a matter of importance.