Losses and retention of folates in the bread making process

1. Introduction 2.1 Nomenclature and chemistry of folates 2.2 Folate nutrition 2.2.1 Function of folates 2.2.2 Biosynthesis of folates 2.2.3 Absorption 2.2.4 Bioavailability 2.2.5 Health impacts 2.2.6 Recommended intake 2.3 Folate in cereal products 2.3.1 Folates in wheat 2.3.2 Folates in rye 2.3.3 Folates and yeasts 2.3.4 Folate rich ingredients in the baking process 2.3.5 Retention of folates in the baking process and bioprocessing 2.3.6 Germination 2.3.7 Fermentation 2.3.8 Baking (thermal processing) 2.3.9 Sourdough 2.4 Methods of analysis 2.4.1 Sample preparation and purification 2.4.2 HPLC (High performance liquid chromatography) 2.4.3 Protein binding assay and Immunoassay 2.4.4 Microbiological assay 3.Objectives of the study 4. Materials and methods 4.1 Samples 4.1.1 Bread making process samples 4.1.2 Bread samples 4.1.3 Basic ingredients 4.2 Fineli database 4.3 Calibrant 4.4 Folate extraction and tri-enzyme treatment 4.5 Microbiological assay (MA) 5 Results 5.1 Retention of natural folate in the bread making process 5.2 Differences among the three industrial breads 5.3 Folate rich ingredients 5.4 Comparison of the analytical results with the values in the Fineli database 6. Discussion 6.1 Retention of natural folates in the bread making process 6.2 Differences among the three industrial breads 6.3 Folate rich ingredients 6.4 Comparison of the analytical results with the values on the Fineli database 7. Conclusions 8. Reference