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

  title={Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making},
  author={H. Boskov Hansen and Mette Findal Andreasen and Merete M{\o}ller Nielsen and Lone Melchior Larsen and Bach Knudsen and and Anne S. Meyer and Lars Bager Christensen and {\AA}se Hansen},
  journal={European Food Research and Technology},
Abstract. The content and composition of dietary fibre (DF), phenolic acids and ferulic acid dehydrodimers as well as the activity of endogenous enzymes were measured in freeze-dried samples of rye wholemeal, dough and bread during the rye bread-making process. Activities of α-amylase, β-xylosidase, α-arabinofuranosidase, and cinnamoyl esterase(s) were found in extracts of wholemeal and in dough after mixing and proofing, whereas activity of endo-xylanase was only found in the wholemeal. As a… 

Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

The antioxidant activity, measured by FRAP and ABTS, increased during processing and was highest under the most drastic puffing conditions, evidencing their high thermal stability.

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

Changes in the free ferulic acid (FFA) contents and antioxidant properties during bread making processes were determined. Experimental breads were produced from whole meal and white wheat and rye

Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability

The solubility of rye bread phenolics may be enhanced by application of a suitable bread-making procedure with respect to rye cultivar, as the mechanisms of this process are also governed by a response of an individual genotype with specific biochemical profile.

Phytase activity and degradation of phytic acid during rye bread making

Changes in phytic acid content, activity of phytase and α-amylase in rye breads were determined during rye bread making. The activity of phytase is highest in grain and flour whereas the activity in

Application of Dietary Fibre from Agricultural Products in Bread

YMG-TP bread had least influence on the bread quality and the specific volume reduction and crumb hardening effects were observed in all the fibre-substituted bread.

Antioxidant properties and sensory quality of traditional rye bread as affected by the incorporation of flour with different extraction rates in the formulation

The sensory quality of breads formulated on dark and brown rye flour incorporation (extraction rate of 100 and 92%, respectively) was compared using descriptive analysis and hedonic test. Two kinds