[Vitamin content in groats before and after technological processing]

Study into the content of vitamins (thiamine, riboflavin and niacin) in groats (whole buckwheat, millet, rice, semolina) and in viscous and friable cereals cooked from them has shown that vitamin losses upon cooking largely depend on the type of culinary treatment. The main factor that determines vitamin losses during cereal cooking is the duration of heat treatment.