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The multigrain flours obtained by milling with two different laboratory mills blends of wheat, rye and triticale were characterized in terms of total phenolics content (TPC), antioxidant activity (DPPH-RSA) and thiamine content. Additionally, the influence of multigrain flours fermentation on the same nutritional properties of the obtained sourdough was studied. The TPC and DPPHRSA of multigrain fractions obtained with the two mills followed the same trend. The amount of bioactive compounds in flours and brans increased with the level of rye and triticale within the multigrain blends, while in case of shorts the TPC and DPPH-RSA decreased. The multigrain flours obtained from Buhler laboratory mill had DPPH-RSA values about 1.75-2 times higher compared to thecorresponding multigrain flours obtained with laboratory disc mill. The type of laboratory equipment used for multigrain milling influenced the distribution of thiamine rich particles in the multigrain fractions, the most important differences being registered in case of brans and shorts. The sourdough fermentation with a mixture of Lactobacillus rhamnosus, Lactobacillus brevis and Lactobacillus plantarum increased the levels of TPC, DPPH-RSA and thiamine contents for all multigrain flours. Moreover, lactic acid bacteria assisted sourdough fermentation led to a slight increase of the thiamine content compared to the control sourdoughs obtained through spontaneous fermentation. It can be concluded that the nutritional values of the bakery products could be modeled through multigrain milling with different types of grinding equipment and by the use of lactic acid bacteria for sourdough fermentation.

The influence of processing on the bioactive compounds of multigrain flours based on wheat, rye and triticale