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Effects of Fermentation and Baking of Whole Wheat and Whole Rye Sourdough Breads on Cereal Alkylresorcinols
Author(s) -
Winata A.,
Lorenz K.
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.3.284
Subject(s) - food science , whole wheat , fermentation , chemistry , starter , wheat bread , whole grains , bread making , wheat flour , steamed bread
ABSTRACT Alkylresorcinol (AR) content was determined in multiple‐stage whole wheat and whole rye flour sours, as well as in whole wheat and whole rye flour doughs and breads. AR content decreased considerably during fermentation and baking. AR content was reduced by 20 and 46%, respectively, at the end of sourdough starter fermentation of whole wheat and whole rye flour sours. AR content, which was 512 and 210 μg/g in whole rye and whole wheat flour doughs, respectively, was 30 and 0 μg/g, respectively, after baking of breads. Synthetic AR added at different levels to doughs was also greatly reduced during fermentation and baking.