Stability of B-complex vitamins and dietary fiber during rye sourdough bread production |
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Authors: | Anna Mihhalevski Ildar Nisamedtinov Kristel Hälvin Aleksandra Ošeka Toomas Paalme |
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Institution: | 1. Competence Center of Food and Fermentation Technologies, Akadeemia tee 15b, 12618 Tallinn, Estonia;2. Department of Food Processing, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia |
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Abstract: | The stability of vitamers: thiamine, riboflavin, nicotinic acid, nicotinamide, pantothenic acid, pyridoxine and pyridoxal, as well as soluble and insoluble dietary fiber was studied in a rye sourdough bread process. The vitamer concentrations were measured in raw materials (rye flours, white and red rye malt, yeast) and the rye sourdough breads made from them by means of LC–MS and stable isotope dilution assay. The content of dietary fiber was determined using a standard enzymatic-gravimetric method. During baking, the concentration of vitamins decreased by 20–45% in the case of thiamine, 25–50% in the case of nicotinic acid, 45–65% in the case of pyridoxal in both breads, 50% in the case of riboflavin and 15% in the case of pyridoxine only in fine rye bread. In contrast, the content of nicotinamide increased during processing by ten fold, presumably due to microbial activity during sourdough fermentation. The ratio of soluble to insoluble dietary fiber increased during rye sourdough processing. |
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Keywords: | Rye sourdough bread B-complex vitamins Cofactors Dietary fiber LC&ndash MS Enzymatic treatment |
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