Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
Food Chem. 2024 Dec 1;460(Pt 2):140645. doi: 10.1016/j.foodchem.2024.140645. Epub 2024 Jul 29.
The retention of bioactive compounds in the blend of wheat and rye flours and 4% roasted buckwheat hulls, dough before and after fermentation, and obtained bread were determined. In parallel, the content of Maillard reaction products (MRPs) and antioxidant capacity (AC) during technological steps of bread production were studied. The dough formation and fermentation process increased the content of phenolic acids and flavonoids and reduced the content of tocopherols, and no changes in glutathione as compared to the blend were noted. Moreover, the increased level of available lysine and AC were observed after dough fermentation. The baking process resulted in further increased phenolic acids, and flavonoids and decreased the tocopherols and glutathione contents. The bread was characterized by the highest values of parameters related to MRPs, such as the content of fluorescent intermediary compounds and final browning index compared to other analyzed steps.
测定了小麦和黑麦粉与 4%烘烤荞麦壳混合物、发酵前后的面团以及所得面包中生物活性化合物的保留情况。同时，研究了面包生产过程中麦拉德反应产物 (MRP) 和抗氧化能力 (AC) 的含量。与混合物相比，面团形成和发酵过程增加了酚酸和类黄酮的含量，降低了生育酚和谷胱甘肽的含量，且游离赖氨酸和 AC 的含量增加。烘焙过程进一步增加了酚酸和类黄酮的含量，降低了生育酚和谷胱甘肽的含量。与其他分析步骤相比，面包的参数与 MRP 相关，如荧光中间化合物的含量和最终褐变指数最高。
