Scientists suggest that bread and bread should be given priority as a source of folic acid intake for pasta.

Recently, the crop metabolic regulation and nutrition strengthening team of the Institute of Biotechnology of the Chinese Academy of Agricultural Sciences provided scientific data and dietary recommendations for the retention of folic acid nutrition in the pasta preparation process by systematically analyzing changes in the content of folic acid nutrients in wheat from grain storage and flour processing to pasta production. The findings were published online in Food Chemistry.
, folic acid (Folates) belongs to the water-soluble B vitamin (B9), which is an important functional factor to maintain normal life activities. Humans themselves cannot synthesize folic acid and rely mainly on it from food. Wheat is one of the world's three major food crops, and it is one of the most important staple foods in China, especially in the north. In the early study, the team and the team of Ye Xingguo of the Institute of Science and Technology comprehensively analyzed the folic acid content of 316 wheat varieties in the northern region of China, and found that a number of wheat varieties rich in folic acid can be grown directly for consumption, or used as excellent quality resources for the cultivation of new varieties. However, because folic acid molecules are unstable and easily degraded or converted, how to ensure the content of folic acid in storage, processing and cooking processes is key. The two teams continued to work together to develop a systematic analysis of folic acid retention in wheat grain storage, flour processing and pasta production (bread, bread, noodles). It was found that the content of folic acid in wheat grains began to decrease (14% to 16%) from 4 months of room temperature storage, and the decrease in storage for 8 months was more significant, reaching 26%; Different cooking methods will also affect the content of folic acid in pasta, compared to the content of folic acid in the back of the cooked bar, steamed bread and baked bread, the results show that boiling will lead to a large loss of folic acid in the noodles, while steamed bread or baked bread contains fermentation process, can significantly improve the content of folic acid in processed foods (1.5-4 times), so bread and bread can be preferred as a source of folic acid intake.
research was supported by projects such as the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences.
.