TY - JOUR
T1 - Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread
AU - Michalska, Anna
AU - Amigo-Benavent, Miryam
AU - Zielinski, Henryk
AU - del Castillo, Maria Dolores
PY - 2008/7
Y1 - 2008/7
N2 - This paper reports the effects of flour extraction rate on antioxidant activity, early, fluorescent and coloured Maillard reaction products in rye flour, crumb, crust and bread. Extent of the reaction was determined by analyses of furosine, fluorescence compounds and browning while antioxidant properties were measured by Folin reaction, Trolox Equivalent Antioxidant Capacity (TEAC) and Oxygen Radical Antioxidant Capacity (ORACFL) assays. Antioxidants present in rye flours and breads scavenged peroxyl and ABTS radicals and reduced Folin-Ciocalteu reagent. Data indicated that baking favoured the formation of antioxidant compounds. In controversy, milling to obtain white rye flour negatively affected bread quality.
AB - This paper reports the effects of flour extraction rate on antioxidant activity, early, fluorescent and coloured Maillard reaction products in rye flour, crumb, crust and bread. Extent of the reaction was determined by analyses of furosine, fluorescence compounds and browning while antioxidant properties were measured by Folin reaction, Trolox Equivalent Antioxidant Capacity (TEAC) and Oxygen Radical Antioxidant Capacity (ORACFL) assays. Antioxidants present in rye flours and breads scavenged peroxyl and ABTS radicals and reduced Folin-Ciocalteu reagent. Data indicated that baking favoured the formation of antioxidant compounds. In controversy, milling to obtain white rye flour negatively affected bread quality.
KW - Antioxidant activity
KW - Baking
KW - Flour extraction rate
KW - Maillard reaction products
KW - Rye bread
UR - http://www.scopus.com/inward/record.url?scp=43149111281&partnerID=8YFLogxK
U2 - 10.1016/j.jcs.2007.08.012
DO - 10.1016/j.jcs.2007.08.012
M3 - Article
AN - SCOPUS:43149111281
SN - 0733-5210
VL - 48
SP - 123
EP - 132
JO - Journal of Cereal Science
JF - Journal of Cereal Science
IS - 1
ER -