Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making

2002 ◽  
Vol 214 (1) ◽  
pp. 33-42 ◽  
Author(s):  
H. Boskov Hansen ◽  
M. Andreasen ◽  
M. Nielsen ◽  
L. Larsen ◽  
Bach K. Knudsen ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Dietary Fibre ◽  
Bread Making ◽  
Rye Bread ◽  
Endogenous Enzymes

scholarly journals Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2798
Author(s):  
Simone Schefer ◽  
Marie Oest ◽  
Sascha Rohn
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Phenolic Compound ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Food Science ◽  
Cereal Products ◽  
Rye Bread ◽  
Ternary Interactions ◽  
Bread Properties

The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.

Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level

2008 ◽  
Vol 88 (8) ◽  
pp. 1385-1393 ◽  
Author(s):  
Helle Nygaard Lærke ◽  
Camilla Pedersen ◽  
Marianne Asp Mortensen ◽  
Peter Kappel Theil ◽  
Torben Larsen ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Plasma Cholesterol ◽  
Rye Bread ◽  
Cholesterol Levels

Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

2011 ◽  
Vol 46 (7) ◽  
pp. 1485-1493 ◽  
Author(s):  
Sylwia Mildner-Szkudlarz ◽  
Renata Zawirska-Wojtasiak ◽  
Artur Szwengiel ◽  
Mariusz Pacyński
Keyword(s):  
Phenolic Compounds ◽  
Dietary Fibre ◽  
Rye Bread

scholarly journals Breathing New Life to Ancient Crops: Promoting the Ancient Philippine Grain “Kabog Millet” as an Alternative to Rice

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1727
Author(s):  
Joan Oñate Narciso ◽  
Laura Nyström
Keyword(s):  
Phenolic Acids ◽  
Dietary Fibre ◽  
Antioxidant Properties ◽  
Good Alternative ◽  
Amino Acid Profile ◽  
The Philippines ◽  
Total Phenolic ◽  
Panicum Miliaceum ◽  
Staple Foods

Consumption of underutilised ancient crops has huge benefits for our society. It improves food security by diversifying our staple foods and makes our agriculture more adaptable to climate change. The Philippines has a rich biodiversity and many plant species used as staple foods are native to the Philippines. An example of ancient Philippine crops is the kabog millet, an ecotype of Panicum miliaceum. There is a dearth of information about its uses and properties; hence, in this study, the nutritional quality of kabog millet was evaluated. The total starch, % amylose, ash, dietary fibre, proteins, essential amino acid profile, phenolic acids, carotenoids, tocopherols, and the antioxidant properties of its total phenolic acid extracts were compared to four types of rice (white, brown, red, and black) and a reference millet, purchased from local Swiss supermarkets. Our analyses showed that kabog millet has higher total dietary fibre, total protein, total phenolic acids, tocopherols, and carotenoids content than white rice. It also performed well in antioxidant assays. Our results indicate that kabog millet is a good alternative to rice. It is hoped that the results of this study will encourage consumers and farmers to diversify their food palette and address food insecurity.

scholarly journals Improving the health benefits of wheat

2011 ◽  
Vol 47 (Special Issue) ◽  
pp. S169-S173 ◽  
Author(s):  
P.R. Shewry ◽  
J.L. Ward ◽  
F. Zhao ◽  
C. Ravel ◽  
G. Charmet ◽  
...  
Keyword(s):  
Plant Breeding ◽  
Phenolic Acids ◽  
Dietary Fibre ◽  
Health Benefits ◽  
Iron And Zinc ◽  
Low Levels ◽  
Wheat Lines

Analysis of wheat lines in the HEALTHGRAIN diversity screen has shown wide variation in the content of phytochemicals, dietary fibre components and minerals. In some cases, notably dietary fibre components, alkylresorcinols, tocols and sterols, this variation is also highly heritable, indicating that the contents of these components could be increased by plant breeding. Lower heritability was observed for the contents of Fe and Zn, but this may still be sufficient to achieve some increases by plant breeding. By contrast, some other components, such as folates, phenolic acids and Se, exhibit low levels of heritability. Grain concentrations of iron and zinc were lower in modern semi-dwarf cultivars than in older tall cultivars but no relationship between the date of release and the contents of phytochemicals and dietary fibre components was found.

Release of free ferulic acid and changes in antioxidant properties during the wheat and rye bread making process

2014 ◽  
Vol 23 (3) ◽  
pp. 831-840 ◽  
Author(s):  
Iwona Konopka ◽  
Małgorzata Tańska ◽  
Alicja Faron ◽  
Sylwester Czaplicki
Keyword(s):  
Ferulic Acid ◽  
Antioxidant Properties ◽  
Bread Making ◽  
Rye Bread

scholarly journals Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 562
Author(s):  
Joanna Kaszuba ◽  
Ireneusz Kapusta ◽  
Zuzanna Posadzka
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Ferulic Acid ◽  
Phenolic Acids ◽  
High Performance ◽  
Nutritive Value ◽  
Total Content ◽  
Fold Increase ◽  
Raw Material ◽  
Bread Making

The triticale grain has high nutritive value and good technological suitability. Triticale flour can be a valuable raw material for bread-making. The aim of this work was to determine the profile of phenolic acids in triticale grain of selected Polish cultivars and its products. Ultra-high-performance liquid chromatography (UPLC-PDA-MS/MS) was applied for separation and identification of these constituents. The grain of the examined triticale cultivars contained 13 phenolic acids, of which ferulic acid was determined in the largest amount and was constituted from 42–44% of the total content of phenolic acids in the grain. In addition, due to the large amounts of ferulic, di-ferulic, and sinapic acids, composition of the phenolic acids fraction in triticale grain of the tested cultivars varied in comparison with that of wheat and rye cultivars. In triticale flour, the number of phenolic acids was nearly 4 times lower than in the grain, as phenolic acids were removed along with bran, in which their proportion was almost 9 times higher than in the grain intended for grinding. The application of bran in the bread recipe resulted in a 3.5-fold increase in the fraction of phenolic acids compared to the bread produced from triticale flour without bran addition.

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