Abstract
An experiment was made in order to confirm the standard weight and the contents of crude fat, thiamine and riboflavin in the bread of four sorts (ordinary, muscovado, raisin, peanuts) for school lunch acquired at the test baking.
There was a remarkable difference between the weight of individual loaf, and it seemed to be due to the less ability of the dough devider.
Standard weight of the loaf for one meal should be 126g for the ordinary bread, 130g for the muscovado and 140g for the raisin or peanuts bread.
Standard compositions for crude fat, thiamine and riboflavin were 3.3%, 0.3mg%(minimum) and 0.2 mg%(minimum), respectively.
