Tags

Type your tag names separated by a space and hit enter

Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process.
Food Chem. 2021 May 30; 345:128851.FC

Abstract

Health benefits of whole wheat products are partially attributed to their unique phenolic profiles. This study investigated the effect of bread-making processes on the phenolic profiles and antioxidant activities of four different varieties of hard red winter wheat. The fermentation process generally increased soluble phenolic content, flavonoid content, antioxidant activities, and soluble ferulic acid of whole wheat products. The baking process increased the soluble phenolic content and antioxidant activities. Some phenolic acids were incorporated into Maillard reaction products during baking. For the insoluble fraction, fermentation and baking slightly increased phenolic content, flavonoid content, and antioxidant activities of certain wheat varieties. Ferulic acid and isomers of di-ferulic acid (DFA) were not significantly affected by the baking process. Overall, the bread-making process demonstrated positive effects on the potential health benefits of whole wheat products.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Tian W
Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66606, USA.
Chen G
Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66606, USA.
Tilley M
USDA, Agricultural Research Service, Center for Grain and Animal Health Research, 1515 College Ave, Manhattan, KS 66502, USA.
Li Y
Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66606, USA. Electronic address: yonghui@ksu.edu.

MeSH

AntioxidantsBreadCookingFermentationPhenolsTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33333355

Citation

Tian, Wenfei, et al. "Changes in Phenolic Profiles and Antioxidant Activities During the Whole Wheat Bread-making Process." Food Chemistry, vol. 345, 2021, p. 128851.
Tian W, Chen G, Tilley M, et al. Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process. Food Chem. 2021;345:128851.
Tian, W., Chen, G., Tilley, M., & Li, Y. (2021). Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process. Food Chemistry, 345, 128851. https://doi.org/10.1016/j.foodchem.2020.128851
Tian W, et al. Changes in Phenolic Profiles and Antioxidant Activities During the Whole Wheat Bread-making Process. Food Chem. 2021 May 30;345:128851. PubMed PMID: 33333355.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process. AU - Tian,Wenfei, AU - Chen,Gengjun, AU - Tilley,Michael, AU - Li,Yonghui, Y1 - 2020/12/10/ PY - 2020/10/30/received PY - 2020/12/06/revised PY - 2020/12/06/accepted PY - 2020/12/18/pubmed PY - 2021/2/25/medline PY - 2020/12/17/entrez KW - Antioxidant KW - Baking KW - Fermentation KW - Maillard reaction KW - Wheat genotype KW - Wheat phenolics SP - 128851 EP - 128851 JF - Food chemistry JO - Food Chem VL - 345 N2 - Health benefits of whole wheat products are partially attributed to their unique phenolic profiles. This study investigated the effect of bread-making processes on the phenolic profiles and antioxidant activities of four different varieties of hard red winter wheat. The fermentation process generally increased soluble phenolic content, flavonoid content, antioxidant activities, and soluble ferulic acid of whole wheat products. The baking process increased the soluble phenolic content and antioxidant activities. Some phenolic acids were incorporated into Maillard reaction products during baking. For the insoluble fraction, fermentation and baking slightly increased phenolic content, flavonoid content, and antioxidant activities of certain wheat varieties. Ferulic acid and isomers of di-ferulic acid (DFA) were not significantly affected by the baking process. Overall, the bread-making process demonstrated positive effects on the potential health benefits of whole wheat products. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33333355/Changes_in_phenolic_profiles_and_antioxidant_activities_during_the_whole_wheat_bread_making_process_ DB - PRIME DP - Unbound Medicine ER -