Journal
FOOD CHEMISTRY
Volume 345, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128851
Keywords
Wheat phenolics; Antioxidant; Fermentation; Baking; Wheat genotype; Maillard reaction
Funding
- USDA National Institute of Food and Agriculture [KS17HA1008]
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The study found that the breadmaking processes can increase the soluble phenolic content and antioxidant activities of whole wheat products, enhancing their health benefits. Fermentation generally increases phenolic content and antioxidant activities, while baking helps to increase soluble phenolic content.
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 breadmaking process demonstrated positive effects on the potential health benefits of whole wheat products.
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