The effect of baking process on stability of fortified folic acid in the breads

Abstract

Background: Folic acid deficiency can be harmful specifically for the vulnerable population worldwide. The most reliable way to provide enough folic acid to population is adding it to the staple foods. Bread is the most important staple food for Iranian population. However, food preparation may affect folate stability.

Objective: determine the effect of different procedures of bread preparation including fermentation and baking on folic acid content of most popular types of breads.

Methods: The aim of this study was to determine the effect of food processing, including fermentation and baking on folic acid content of folic acid fortified Iranian breads such as Lavash, Taftoon and Barbari. The flour was fortified with folic acid (0.15 mg/100 g). Breads were prepared by fortified flour, sourdough, salt and water.

 Results: Folic acid was extracted first and then was determined using the HPLC after the preparation procedure. The folic acid content in the all of the three types of flour (Lavash, Taftoon and Barbari) was changed significantly during the fortification. There was no significant difference in folic acid content between dough before and after the fermentation process. The folic acid content was decreased after the baking of all types of breads. This reduction was lowest in Barbari breads. This might be due to the lower baking temperature and higher thickness of Barbari.

Conclusion: Approximately 24-40 percent of the folic acid content of the three types of breads was decreased due to the baking process.