Effect of Processing on Phenolic Composition of Dough and Bread Fractions Made from Refined and Whole Wheat Flour of Three Wheat Varieties
- 20 October 2014
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 62 (43), 10431-10436
- https://doi.org/10.1021/jf501941r
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.Funding Information
- National Institute of Food and Agriculture (2009-02347)
This publication has 18 references indexed in Scilit:
- Effect of baking on free and bound phenolic acids in wholegrain bakery productsJournal of Cereal Science, 2013
- Phytochemical Composition, Anti-inflammatory, and Antiproliferative Activity of Whole Wheat FlourJournal of Agricultural and Food Chemistry, 2012
- New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?Nutrition Research Reviews, 2010
- Effects of Baking Conditions, Dough Fermentation, and Bran Particle Size on Antioxidant Properties of Whole-Wheat Pizza CrustsJournal of Agricultural and Food Chemistry, 2009
- Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye breadJournal of Cereal Science, 2008
- Relative amounts of tissues in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid compositionJournal of Cereal Science, 2007
- Content of total phenolics and phenolic acids in tomato (Lycopersicon esculentum Mill.) fruits as influenced by cultivar and solar UV radiationJournal of Food Composition and Analysis, 2006
- Carotenoid, Tocopherol, Phenolic Acid, and Antioxidant Properties of Maryland-Grown Soft WheatJournal of Agricultural and Food Chemistry, 2005
- Antioxidant properties of hard winter wheat extractsFood Chemistry, 2002
- Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-makingZeitschrift für Lebensmittel-Untersuchung und Forschung, 2002