Studies on the Utilization of Shortening (Part 1)

On the Enriched Bread Made with the Shortening Containing Vitamin A

Abstract

The losses of vitamin A during the baking and the storage of bread made with this vitamin enriched shortening were measured by the direct saponification method of bread.
The loss of the vitamin during the baking was found to be little, while that during the storage at room temperature attained to some extent. The cool storage is the one to be recommended for the prevention of the loss of vitamin A in bread.