Abstract
Since riboflavin tetrabutyrate, which is fat-soluble and has no taste, was found to have a nutritive effect as natural riboflavin, it was applied to enrich bread.
The bread could be enriched homogeneously with riboflavin tetrabutyrate by mixing it with flour before the baking. After the baking, 97 per cent and 69 per cent of riboflavin tetrabutyrate added remained in the white inside and the brown outside of the bread, respectively. No significant difference was found between the taste of the samples with and without the enrichment.
