Article ID Journal Published Year Pages File Type
7588791 Food Chemistry 2016 8 Pages PDF
Abstract
Proofing did not affect CNCbl and OHCbl levels. By contrast, 21% and 31% of OHCbl was lost in oven-baking steps in straight- and sponge-dough processes, respectively, whereas CNCbl remained almost stable. In sourdough baking, 23% of CNCbl and 44% of OHCbl were lost. In situ-produced vitamin B12 was almost as stable as added CNCbl and more stable than OHCbl. The UHPLC method showed its superiority to the MBA in determining the active vitamin B12.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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