Stability of B-complex vitamins and dietary fiber during rye sourdough bread production

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.

► B-complex vitamers in rye breads and raw materials were measured by LC–MS isotope dilution assay.
► Enzymatic treatment increases the extraction of thiamine, riboflavin, and pyridoxine.
► The ratio of soluble to insoluble dietary fiber increased during rye sourdough processing.
► Loss of thiamine, riboflavin, pyridoxal, and pyridoxine during baking.
► Increase in nicotinamide due to microbial activity during rye sourdough bread processing.