Antioxidant properties and sensory profiles of breads containing barley flour

Holtekjølen, Ann Katrin; Bævre, A.B.; Rødbotten, Marit; Berg, Henk van den; Knutsen, Svein Halvor

doi:10.1016/j.foodchem.2008.02.054

Cited by 140 publications

(94 citation statements)

References 28 publications

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“…It is interesting to note that the flavor changes in bread supplemented with DFF might be correlated to the high levels of phenolic compounds; this finding has agreement with Menon et al (2015). According to the researches of Leenhardt et al (2006) and Holtekjølen et al (2008) bioactive compounds existing in flour might be destroyed or lost during baking. In this study, the TFC in both the flour and breads of DFF-WF composite was measured and expressed as mg of rutin equivalents (RE)/g (g) DW.…”

Section: Chemical Composition Of Dff-wf Composite Breadsmentioning

confidence: 61%

“…The TFC ranked for both flour and bread samples in descending order, as follows: 20 % DFF, 15 % DFF, 10 % DFF, 5 % DFF and 0 % DFF (control); whatever the substitution ratio, the flavonoids content in the flours was higher than in the breads. Processing stages including mixing, kneading, and heating affects the flavonoids content of the bread (Holtekjølen et al 2008;Leenhardt et al 2006).…”

Section: Chemical Composition Of Dff-wf Composite Breadsmentioning

confidence: 99%

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Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

et al. 2015

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In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

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Section: Chemical Composition Of Dff-wf Composite Breadsmentioning

confidence: 61%

Section: Chemical Composition Of Dff-wf Composite Breadsmentioning

confidence: 99%

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

et al. 2015

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“…Holtekjolen et al (2008) observed that in some cereals such as barley and wheat, phenolic acids are mainly found in the insoluble fraction (bound). Free phenolic acids are found in the outer layer of the pericarp.…”

Section: Contents Of Ferulic Acid In Grainsmentioning

confidence: 99%

Ferulic acid in cereals - a review

Boz¹

2015

Czech J. Food Sci.

107

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Boz H. (2015): Ferulic acid in cereals -a review. Czech J. Food Sci., 33: 1-7.Phenolic acids represent the most common form of phenolic compounds in the cereal grain and many other plants. The phytochemical ferulic acid is found in the leaves and seeds of many plants, but especially in cereals. It is the most abundant phenolic acid in common cereals, representing up to 90% of total phenolic compounds. Ferulic acid has been reported to have many physiological functions, including antioxidant, antimicrobial, anti-inflammatory, and anti-cancer activities. It is an antioxidant which neutralises free radicals (superoxide, nitric oxide, and hydroxyl radical) which could cause oxidative damage to cell membranes and DNA. Like many other antioxidants, ferulic acid reduces the level of cholesterol and triglyceride, thereby reducing the risk of heart disease.

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“…[17] found that baking had a negative impact on antioxidant properties of gluten-free breads, and polyphenol content was generally found to be reduced in the bread samples when compared in original seeds. They showed that, in the case of wheat bread 40% replaced with barley flour, the amount of free phenolic decreased by up to 23.5% during the baking process, while the amount of bound phenolic increased [18] [22]. At the same time, the measured antioxidant activities were relatively stable during the baking process.…”

Section: Changes In Antioxidant Activity During the Bread Making Processmentioning

confidence: 99%

A Review on: Antioxidant and Its Impact during the Bread Making Process

Karrar¹

2014

IJNFS

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Antioxidant compounds in food play an important role as a health protecting factor. Major sources of naturally occurring antioxidants are fruits, vegetables and whole grains. This review is focused on the classification, characteristics and mechanism of antioxidant and methodology were reported. Bread and bakery products have an important role in human nutrition. This review is focused also on Changes in antioxidant activity during the bread making process (mixing or dough, fermentation, and baking) and also antioxidant properties in the sourdough. The effects of heat on the antioxidant activity during bread making were reported. The addition of phenols-rich materials with wheat bread is an effective technique to improve the antioxidant potential of the final product.

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Antioxidant properties and sensory profiles of breads containing barley flour

Cited by 140 publications

References 28 publications

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

Ferulic acid in cereals - a review

A Review on: Antioxidant and Its Impact during the Bread Making Process

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