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Article: New findings from E. Gujska and co-authors in the area of diet and nutrition published.
- Article from:
- Food Weekly News
- Article date:
- August 6, 2009
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"High-performance liquid chromatography was used to study the stability of folate vitamers in two types of rye breads after baking and 16 weeks of frozen storage. Bread made using sourdough seeds contained less total folate (74.6 mu g/100 g dry basis, expressed as folic acid) than the whole rye flour (79.8 mu g/100 g dry basis) and bread leavened only with baker's yeast (82.8 mu g/100 g dry basis)," scientists in Olsztyn, Poland report.
"Most importantly, it was generated by a significant decrease in 5-CH3-H(4)folate form. The baking process caused some changes in folate distribution. Storage of breads at -18A degrees C for 2 weeks did not have a significant ...