Abstract:In this study, the bioaccessible total phenolic compounds (TPC) and antioxidant capacity (AC) of commonly consumed bakery products enriched with raw (BH) or roasted (RBH) buckwheat hull were evaluated. The soluble and insoluble fractions obtained after in vitro enzymatic digestion of mixed rye/wheat bread with 4% of RBH (BRBH), wheat bread with 3% of BH (BBH), and their control counterparts were separated (C-BRBH and C-BBH, respectively). The addition of buckwheat hull, raw and roasted, significantly increased… Show more
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