- Processing Food -
Toasting
A loss of about 10 to 30 per cent of the vitamin B-1 present in bread occurs on toasting.
 |
 |
 |
|
 |
Food Facts |  |
|
 |
|||
| - | Processing can affect food nutrient content | ||
| - | Use of fertilizers | ||
| - | Milling | ||
| - | Controlled atm. storage | ||
| - | Cutting, triming, etc | ||
| - | Blanching | ||
| - | Cooking | ||
| - | Freezing | ||
| - | Dehydration | ||
| - | Canning | ||
| - | Pasteurization | ||
 |
Toasting | ||
| - | Sprouting | ||
|
|||
| Figures: | |||
|
|||
| 31: | How to minimize nutrient losses during cooking | ||
|
|||
 |
 |
 |
|
|
 |
top |
