Effect of technological process on the nutritional quality of naked barley enriched rye bread

Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt

“…The antioxidant activity of BRC analyzed in ABTS, DPPH, and FRAP tests reached 13.09, 3.04, and 21.00 µmol Trolox/g d.s., respectively ( Table 4 ), and was consistent with the literature data [ 3 ]. The addition of Saskatoon berry fruit powder improved the antioxidant potential of the fortified breads compared with BRC.…”

“…The rye doughs were made according to a previously description by Pejcz et al [ 3 ]. Dough samples were made using double-phase type.…”

“…Rye bread is an integral element of a man’s diet as a good source of nutrients, including compounds that exhibit a broad spectrum of antioxidant activity. These properties are mainly ascribed to the phenolic compounds of cereal grains [ 1 ], which also exhibit anti-carcinogenic and anti-inflammatory activities and are recommended in the prevention of many degenerative diseases [ 1 , 2 , 3 ]. The consumption of rye bread has increased over the last years also owing to the nutritive value and higher bioaccesibility of its grain components, as well as a lower gluten content [ 2 , 3 ].…”

Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

“…Rye flour is a rich source of phenolic compounds (Zieliński et al 2008 ; Pejcz et al 2015 ; Konopka et al 2017b ; Pihlava et al 2018 ) which deliver health benefits due to their antioxidant potential (Pejcz et al 2015 ). The content of phenolic compounds and the antioxidant activity of flour are altered during baking.…”

“…The content of phenolic compounds and the antioxidant activity of flour are altered during baking. The relevant changes are induced by numerous factors, including fiber content, recipe, fermentation, baking process and the formation of Maillard reaction products (Banu et al 2010 ; Konopka et al 2014 ; Pejcz et al 2015 ). The content of free phenolics and the antioxidant potential of extracted and wholemeal flours from primitive rye and common rye are presented in Table 4 .…”