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Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties.
J Agric Food Chem. 2014 Oct 29; 62(43):10431-6.JA

Abstract

This study investigated the effect of breadmaking on the assay of phenolic acids from flour, dough, and bread fractions of three whole and refined wheat varieties. Comparison of the efficacy of two commonly used methods for hydrolysis and extraction of phenoilc acids showed that yields of total phenolic acids (TPA) were 5-17% higher among all varieties and flour types when samples were directly hydrolyzed in the presence of ascorbate and EDTA as compared to the method separating free, soluble conjugates and bound, insoluble phenolic acids. Ferulic acid (FA) was the predominant phenolic acid, accounting for means of 59 and 81% of TPA among all refined and whole wheat fractions, respectively. All phenolic acids measured were more abundant in whole wheat than in refined samples. Results indicated that the total quantified phenolic acids did not change significantly when breads were prepared from refined and whole wheat flour. Thus, the potential phytochemical health benefits of total phenolic acids appear to be preserved during bread baking.

Authors+Show Affiliations

Department of Nutrition and Food Science, University of Maryland , College Park, Maryland 20742, United States.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

25286188

Citation

Lu, Yingjian, et al. "Effect of Processing On Phenolic Composition of Dough and Bread Fractions Made From Refined and Whole Wheat Flour of Three Wheat Varieties." Journal of Agricultural and Food Chemistry, vol. 62, no. 43, 2014, pp. 10431-6.
Lu Y, Luthria D, Fuerst EP, et al. Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties. J Agric Food Chem. 2014;62(43):10431-6.
Lu, Y., Luthria, D., Fuerst, E. P., Kiszonas, A. M., Yu, L., & Morris, C. F. (2014). Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties. Journal of Agricultural and Food Chemistry, 62(43), 10431-6. https://doi.org/10.1021/jf501941r
Lu Y, et al. Effect of Processing On Phenolic Composition of Dough and Bread Fractions Made From Refined and Whole Wheat Flour of Three Wheat Varieties. J Agric Food Chem. 2014 Oct 29;62(43):10431-6. PubMed PMID: 25286188.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties. AU - Lu,Yingjian, AU - Luthria,Devanand, AU - Fuerst,E Patrick, AU - Kiszonas,Alecia M, AU - Yu,Liangli, AU - Morris,Craig F, Y1 - 2014/10/20/ PY - 2014/10/7/entrez PY - 2014/10/7/pubmed PY - 2015/9/15/medline KW - flour and two dough fractions KW - phenolic acids analysis KW - three bread fractions KW - two base hydrolysis and extraction methods KW - whole and refined wheat SP - 10431 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 62 IS - 43 N2 - This study investigated the effect of breadmaking on the assay of phenolic acids from flour, dough, and bread fractions of three whole and refined wheat varieties. Comparison of the efficacy of two commonly used methods for hydrolysis and extraction of phenoilc acids showed that yields of total phenolic acids (TPA) were 5-17% higher among all varieties and flour types when samples were directly hydrolyzed in the presence of ascorbate and EDTA as compared to the method separating free, soluble conjugates and bound, insoluble phenolic acids. Ferulic acid (FA) was the predominant phenolic acid, accounting for means of 59 and 81% of TPA among all refined and whole wheat fractions, respectively. All phenolic acids measured were more abundant in whole wheat than in refined samples. Results indicated that the total quantified phenolic acids did not change significantly when breads were prepared from refined and whole wheat flour. Thus, the potential phytochemical health benefits of total phenolic acids appear to be preserved during bread baking. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25286188/Effect_of_processing_on_phenolic_composition_of_dough_and_bread_fractions_made_from_refined_and_whole_wheat_flour_of_three_wheat_varieties_ DB - PRIME DP - Unbound Medicine ER -