Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 3, Pages 637-642Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2010.10.011
Keywords
Whole wheat bread; Storage; Oxidation
Categories
Funding
- Novozymes A/S
- University of Copenhagen
- Research School FOOD Denmark
Ask authors/readers for more resources
The oxidative stability was examined in whole wheat bread packed in modified atmosphere (nitrogen) using vacuum grade plastic bags and stored for up to 5 weeks. Small, but significant, differences in oxidative stability developed with time for whole wheat bread crumb and crust. The samples were evaluated by direct electron spin resonance (ESR) spectroscopy for detection of free radicals, peroxide value (POV), overall antioxidative capacity using Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays, and by the content of tocopherols as determined by HPLC. The overall antioxidative capacity was reduced during storage with an accumulation of lipid hydroperoxides peaking after 2-3 weeks of storage. Bread crust was generally found to be more oxidative stable when compared to crumb. Quality of bread with extended shelf life may accordingly be improved minimising oxidation. (c) 2010 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available