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This study reported changes in baking properties, total phenolic content (TPC), antioxidant activity, and phenolic acid composition of three hard red winter wheat varieties during the early stage of seed germination. The wheats were sprouted at 30 °C and 95% relative humidity to achieve different germination levels based on falling number ranges (550 s for control flour; 350 s [low], 250 s [medium], and 120 s [high] for sprouted flours, respectively). Average germination times were 7, 8, and 10 hr for the low, medium, and high germinated samples, respectively. Most baking properties of sprouted whole flour were comparable to the control flour. However, TPC, flavonoid content, phenolic acids, and antioxidant activity of sprouted flour were lower than the control flour. To our knowledge, this is the first study that reported both baking properties and antioxidant potential of sprouted whole wheat flour from early-stage germination. The study deepens the understanding of seed germination and the potential use of sprouted flour in baking industry. PRACTICAL
This study evaluates the baking quality and nutraceutical value of sprouted whole wheat flour, which are key factors determining the application of sprouted flour in the baking industry. The results will contribute to the production of quality bakery products with enhanced nutraceutical benefits.
This article was published in the following journal.
Name: Journal of food science
The effects of added water (1:0 up to 1:4 apple:water w/v) and grinding temperature on browning and antioxidant capacity of apples were investigated. Grinding apple with addition of water decreased br...
The intention of this study was to investigate the effect of steaming processing on phenolic profiles and antioxidant activities in chestnuts. Steaming processing at different times and temperatures d...
The aim of the present study was to evaluate the phenolic contents in capsule and root methanolic extracts of Euphorbia retusa followed by identification of phenolic on capsule extracts through high-p...
The study was carried out to demonstrate the effect of walnut flour enhancement on the physical, nutritional, and sensory quality of bread. Walnut flour was prepared by soaking, deshelling, oven dryin...
The crude polysaccharides from ginseng roots and stems were extracted by decoction method, acid polysaccharides and neutral polysaccharides were further separated. The content of ginseng polysaccharid...
The consumption of wholemeal cereals has been associated with the reduction of several chronic diseases. The mechanisms behind these protective effects may be linked, besides dietary fiber...
The aim of the present study is to investigate the effect of pretreatment of bran on improving the bioavailability of ferulic acid in wholegrain breads containing bran. As secondary endpoi...
A diet rich in whole grain is inversely associated with cardiovascular disease risk and this benefit could be partly attributed to the phenolic acid content of whole grains. The exact abso...
The aim of this study was to compare the metabolic effects of consuming whole barley bread and whole wheat bread, in healthy subjects. Also, to investigate the effect of whole grain flour ...
This study aim to manufacture bread and pasta with an reduced content of gluten and to assess the impact of reducing the daily intake of gluten by 50% in irritable bowel syndrome (IBS) pat...
A natural tocopherol with less antioxidant activity than ALPHA-TOCOPHEROL. It exhibits antioxidant activity by virtue of the phenolic hydrogen on the 2H-1-benzopyran-6-ol nucleus. As in BETA-TOCOPHEROL, it also has three methyl groups on the 6-chromanol nucleus but at different sites.
A natural tocopherol with less antioxidant activity than alpha-tocopherol. It exhibits antioxidant activity by virtue of the phenolic hydrogen on the 2H-1-benzopyran-6-ol nucleus. As in GAMMA-TOCOPHEROL, it also has three methyl groups on the 6-chromanol nucleus but at different sites.
A natural tocopherol and one of the most potent antioxidant tocopherols. It exhibits antioxidant activity by virtue of the phenolic hydrogen on the 2H-1-benzopyran-6-ol nucleus. It has four methyl groups on the 6-chromanol nucleus. The natural d form of alpha-tocopherol is more active than its synthetic dl-alpha-tocopherol racemic mixture.
A generic descriptor for all TOCOPHEROLS and TOCOTRIENOLS that exhibit ALPHA-TOCOPHEROL activity. By virtue of the phenolic hydrogen on the 2H-1-benzopyran-6-ol nucleus, these compounds exhibit varying degree of antioxidant activity, depending on the site and number of methyl groups and the type of ISOPRENOIDS.
A flavonol widely distributed in plants. It is an antioxidant, like many other phenolic heterocyclic compounds. Glycosylated forms include RUTIN and quercetrin.