Cereal Chem 52:348 - 355.  |  VIEW ARTICLE
Folacin Stability During Bread Processing and Family Flour Storage.

P. M. Keagy, E. L. R. Stokstad, and D. A. Fellers. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Synthetic pteroylglutamic acid (PteGlu) added at levels of 1 or 5 micrograms per g of all-purpose wheat flour showed small losses after 1 year at 120 F. Potassium bromate, ascorbic acid, azodicarbonamide, and benzoyl peroxide added at maximum levels allowed by Federal Bread Standards had no effect on the stability of added PteGlu in sponge and dough, straight dough, or mechanically developed breads. An average 11% loss was found in baking the doughs. Native folacin activity determined using L. casei, ascorbate, and hog kidney conjugase, decreased in all-purpose flour (0.12 microgram/g) with increasing storage time and temperature. Total folacin in bread dough (65% yeast origin) increased with fermentation time but decreased an average 31% during baking. Thus, fermentation time determined whether final bread folacin was above or below concentrations expected from ingredient composition. Oxidizing-maturing agents had little or no effect on natural folacin activities in breads from baker's patent flour.