Abstract
Thiamine and riboflavin contents of the 156 samples of the bread in 1960 and the 89 samples in 1961 were determined. The mean contents of thiamine (0.29〜0.31mg%) and that of riboflavin (0.20〜0.23mg%) found in them were seemed to be lower than the standard. The results of the determination of thiamine and riboflavin in the 64 samples of the semistrong flour agreeded nearly to the standard but the results of them in the 81 samples of the strong flour were slightly lower than the standard. The correlation with riboflavin contents in the bread and the flour was significant (r=0.4778) but that with thiamine contents in them was insignificant (r=0.0938).
