Abstract
A thiamine derivative such as thiamine hydrochloride, thiamine naphthalene-2,6-disulfonate or thiamine naphthalene-1,5-disulfonate was added to wheat flour, and its stability was tested in the presence of riboflavin and calcium carbonate when the flour was stored at room temperature for 90 days in summer. Thiamine naphthalene-2,6-disulfonate was most stable, while thiamine hydrochloride was most unstable. Simultaneous addition of riboflavin seems to increase the stability of the thiamine derivatives added to wheat flour.
