• Retention
• Losses
• Folates
• Bread Making Process
• Vitamins
• Baking

This study has the target to evaluate the retention, losses and increments, of natural folate in the main steps of two bread making processes of two breads commercially available in the Finnish market, define the differences of natural folate content in three types of industrial breads, highlight which ingredients assumed a "key role" to increase the natural folate content of these products to reduce the losses caused by baking, compare these results with the values reported on the food composition database Fineli.