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In addition to amino acids, the effect of baking on vitamins has also been widely investigated. Vitamins are heat-labile, with thiamin and vitamin C being the most susceptible to baking losses. When the pH of the baked product rises above 6, nearly all of the thiamin is destroyed. Such conditions exist in a variety of chemically leavened baked goods including cookies and crackers. In high-protein cookies, calculations revealed thiamin losses exceeding 90%.

In addition to baking, vitamin B6 and pantothenic losses could be as high as 91% in canned food. The recommended -daily allowance (RDA) for these two nutrients probably can not be obtained from a menu of refined, processed, and canned foods. When we treat foods with heat, we lose up to 97% of the water-soluble vitamins (Vitamins B and C) and up to 40% of the lipid soluble vitamins (Vitamins A, D, E and K).

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