Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
Molecules. 2023 Jun 5;28(11):4565. doi: 10.3390/molecules28114565.
Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive compounds such as tocopherols, glutathione, or antioxidant capacity. About a 30% decrease in the content of available lysine in the roll was observed compared to the value obtained for fermented dough. Free FIC, FAST index, and browning index were highest for the final products. The increase of analyzed tocopherols (α-, β-,γ-, and δ-T) was noticed during the technological steps, with the highest values found for the roll with 3% of buckwheat hull. A significant reduction in GSH and GSSG content occurred during the baking process. The observed increase in the value of the antioxidant capacity after the baking process may be the result of the formation of new antioxidant compounds.
以麦胚强化小麦粉面包为模型，研究了生物活性化合物在加工过程中的保留情况。研究内容包括分析美拉德反应产物（MRPs）的形成以及生物活性化合物（如生育酚、谷胱甘肽或抗氧化能力）的保留情况。与发酵面团相比，面包中游离赖氨酸的含量降低了约 30%。最终产品的游离 FIC、FAST 指数和褐变指数最高。在加工过程中分析到的生育酚（α-、β-、γ-和 δ-T）含量增加，其中添加 3%荞麦壳的面包中含量最高。在烘焙过程中 GSH 和 GSSG 含量显著降低。烘焙后抗氧化能力值的增加可能是由于新的抗氧化化合物的形成。
