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Título

Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread

AutorMartínez Villaluenga, Cristina ; Michalska, A.; Frías, Juana ; Piskula, Mariusz K.; Vidal-Valverde, Concepción ; Zieliński, Halina
Palabras claveantioxidant capacity
bread
riboflavin
rye
thiamine
Fecha de publicaciónene-2009
EditorJohn Wiley & Sons
CitaciónJournal of food science 74(1): C49-C55 (2009)
ResumenThe effect of rye flour extraction rates and baking on thiamine and riboflavin content, and antioxidant capacity of traditional rye bread were studied and compared with white wheat flour. The content of thiamine was higher (10.9%) in rye dough formulated with dark rye flour (F-100%; extraction rate of 100%) than in rye dough formulated with brown rye flour (F-92%; extraction rate of 92%) that was similar to dough made with wheat flour. The riboflavin content in rye dough made from flour F-100% was also higher (16%) than in dough formulated with flour F-92%, and both provided larger riboflavin content than wheat dough. Baking led to reductions in thiamine of 56% for wheat bread and of 20% for both rye breads; however, this process caused only a 10% decrease in riboflavin for wheat bread and a 30% decrease for rye breads. Trolox equivalent antioxidant capacity, peroxyl radical scavenging capacity, DPPH radical scavenging activity, and Folin–Ciocalteu reducing capacity were higher in rye than in wheat dough and bread. Baking process produced slight changes in antioxidant activity, except for Superoxide Dismutaselike activity where a sharp decrease was observed. Our findings showed that rye breads are an important source of B vitamins and rye breads formulated with dark and brown flours showed better antioxidant properties than wheat bread. Therefore, rye breads should be more widely recommended in human nutrition
Versión del editorhttp://dx.doi.org/10.1111/j.1750-3841.2008.01008.x
URIhttp://hdl.handle.net/10261/37602
DOI10.1111/j.1750-3841.2008.01008.x
E-ISSN1750-3841
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