Table 3. Folate Contents and Folate Bioaccessibility of Breada.
| bread | total folate content (μg/100 g DM) |
folate bioaccessibility (%) | |
|---|---|---|---|
| before digestion | after digestion | ||
| whole-grain wheat bread (WB) | 53.3 ± 9.4cd | 34.7 ± 6.1e | 66 ± 12b |
| steamed whole-grain wheat bread (SB) | 61.8 ± 7.2bc | 37.2 ± 3.0e | 61 ± 10bc |
| whole-grain wheat bread with no added yeast (WNB) | 25.2 ± 4.2f | 23.4 ± 1.0f | 96 ± 21a |
| white wheat bread (WWB) | 47.6 ± 1.7d | 20.8 ± 2.2f | 44 ± 4c |
| faba bean wheat bread (FWB) | 89.7 ± 3.8a | 68.1 ± 2.9b | 76 ± 6ab |
a
Values are expressed as mean ± standard deviation. The standard deviations represent the variation among triplicate baking processes. Statistical analysis was carried out for total folate content and folate bioaccessibility separately, and values with different letters differ significantly (p < 0.05).