Thiamine hydrochloride, thiamine dicetylsulfate, dibenzoylthiamine or thiamine monorhodanate were added to wheat flour and their stabilities in baking process were examined. Thiamine dicetylsulfate, dibenzoylthiamine and thiamine monorhodanate remained in the bread about 70 per cent of that added to the flour, while thiamine hydrochloride remained about 60 per cent.
