World Grain - May 2008 - 65

MILLINGOPERATIONS

Comparison of some vitamins in
endosperm and aleurone tissue of wheat
Vitamin
Niacin
Thiamine
Pantothenic acid`
Riboflavin
Mineral
Manganese
Iron
Copper
Phosphorus

Endosperm
8.5 mg/g
0.07
0.70
0.39

Aleurone
614 mg/g
36
45
10

1.50
11
7
0.054%

78
338
51.5
3.17%

Calcium

0.012%

0.404%

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Source: Wheat Chemistry and Technology, American Association of Cereal Chemists,
1988, Editor-Y. Pomeranz

FOLIC ACID
The fortification of flour with folic acid is the most topical
of additives at the present time.
Folate is a water soluble B9 vitamin which occurs naturally in food. It was first extracted from spinach leaves in
1941. Folic acid is the synthetic form now more commonly
used as an additive in human foods.
Since 1996, the Food and Drug Administration (FDA) in
the U.S. has specified the level of folic acid to be added to
cereal foods, including wheat flour, and the regulation was

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that bread is not seen as a "vitamin pill delivery system."
In addition to the well-established fortification of flour and
breakfast cereals with the iron and vitamins from 1998, enriched flours are required to contain 0.7 milligrams (mg) per
pound (about 0.15 mg per 100 g) of folic acid.
The U.K., in the Bread and Flour Regulations 1998, which
superseded those of 1984, mandate the following addition
rates to bread flour: between 235 and 390 mg per 100 g of
calcium carbonate; more than 1.65 mg per 100 g of iron;
more than 0.24 mg per 100 g of thiamin; and more than 1.60
mg per 100 g of niacin.
Through the efforts of the Flour Fortification Initiative and
the MI, great progress has been made toward the goal of fortifying 70% of wheat flour worldwide with at least iron and
hopefully folic acid by the end of 2008.
According to FFI, flour fortification is mandatory in North
America, South America, Australia and most of the Middle
East as well as some countries in Africa. Fortification is
starting to take place on a voluntary basis in countries such
as China, India, Turkey, Poland and Ukraine. FFI lists Russia
as being in the planning stages for flour fortification.
In some developing countries, there remains a suspicion
among the general public concerning any perceived "tampering" with their staple foods by authorities whom they do
not necessarily trust. This trust needs to be gained for the
initiatives to be fully successful.

For more information, see Page 82.

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World Grain - May 2008

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