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10.2147/dmso.S228335 99 WuK.FeiL.WangX.LeiY.YuL.XuW.et al (2022)

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Int J Mol Sci (2019) 21(1):155

In baked model cookies, made from wheat flour fortified with folic acid and different carbohydrates, the reducing monosaccharides glucose and fructose were most effective in depleting folic acid by about 50% of its initial content, the reducing disaccharide lactose decreased folic acid by 23%, and non-reducing disaccharide sucrose did it by about 15% only at the end of baking likely due to the cleavage into glucose and fructose