Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

Anna Michalska, Miryam Amigo-Benavent, Henryk Zielinski, Maria Dolores del Castillo

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish
Pages (from-to)123-132
Number of pages10
JournalJournal of Cereal Science
Volume48
Issue number1
DOIs
Publication statusPublished - Jul 2008
Externally publishedYes

Keywords

  • Antioxidant activity
  • Baking
  • Flour extraction rate
  • Maillard reaction products
  • Rye bread

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