Abstract
Vitamin A contents of 73 kinds of bread, used for the school lunch program in Osaka City and 59 kinds of flour, used for their raw materials were determined in the term of 1962 and 1963. The results showed that there were some of bread contained only a slight degree of vitamin A owing to the insufficiency of vitamin A in the flour. It was revealed that vitamin A added to the flour was considerably lost during storage, especially at high temperature and the presence of benzoyl peroxide, while viamin A added to the shortening oil was kept well. Thus the vitamin A enriching agent should be added to shortening oil, but not to the flour.
