Phenolic acids prolife and antioxidant properties of bread enriched with sprouted wheat flour

Abstract

The influence of addition of sprouted flour (SF), obtained from elicited wheat seeds, on phenolic acids profile and antioxidant properties of wheat bread was examined. The sensorial properties of bread were also studied. Bread was obtained from white flour replaced with (SF) at 5, 10, 15, and 20% levels. The addition of SF significantly enriched wheat bread with phenolic acids, especially vanillic, syringic, p‐coumaric, t‐ferulic, and t‐sinapic acids. Significant decrease of caffeic, cis‐ferulic, t‐sinapic, and cis‐sinapic acids was observed in the samples obtained from bread with high level of SF. Bread with SF was the good source of antiradical and chelating compounds as well as phytochemicals able to prevent lipids against oxidation. Far weaker results were obtained while considering the reducing power. In addition, bioactive compounds contained in SF were potentially bioaccessible. Replacement of wheat flour with SF by up to 10% had little influence on the overall acceptability. Practical applications Flour from elicited wheat seedlings is a potential additive for functional food production. Both elicitation and sprouting affected the phenolic acids profile and the antioxidant potential of wholemeal wheat flour. Antioxidant potential of functional products was determined in light of potential bioaccessibility and bioavailability of bioactive compounds. Bread with sprouted flour is the good source of antiradical and chelating compounds as well as phytochemicals, which are able to prevent lipids against oxidation. In addition, bioactive compounds are thermostable and potentially bioaccessible.

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

“…Substitution of high levels of regular flour by flour from sprouted cereals (more than 20% to 30%) and/or when longer sprouting times are applied (4 to 5 days, 15 to 28°C) results in breads with much lower overall quality and acceptability. Indeed, the resultant breads have lower volumes (15% to 40%) mainly due to loss of structure by partial gluten hydrolysis (Gawlik- Dziki, Dziki, & Pietrzak, 2017;Hugo, Rooney, & Taylor, 2000;Ichinose et al, 2001;Kaur et al, 2002;Mäkinen & Arendt, 2012;Mäkinen et al, 2012). In addition, the bread crumb is sticky and wet as a result of the high αand β-amylase levels, as extensive starch hydrolysis reduces flour water-holding capacity (Hugo et al, 2000) and leads to high levels of water-soluble dextrins (Every & Ross, 1996).…”

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

“…Sprouts and microgreens are subject to different processing avenues, such as freezing, drying, waving, microwaving, frying, toasting, boiling, or centrifugation (for sprout juice production), to arrive at final applications where, ideally, phytochemical content, and overall nutritional value are fully retained. This is particularly important when sprouts represent the source of supplements to improve food quality, as in sprouted bread [127], other bakery products, and juices.…”

“…Beside fresh consumption, sprouts and microgreens are suitable for creating novel food products, such as juices [159], fermented drinks (i.e., juices [160]), or foods such as breakfast or snack foods, seasonings (e.g., vinegar or sauce), and weaning foods [161], probiotic beverage or foods [162], yogurt [163], powder enriched flours [164,165], and bakery products [127,[166][167][168], and, more recently, tea [169], as well as food matrices [170]. Furthermore, the use in flour mixture of powder from sprouted wheat pomace, as by-product from juice production, was recently evaluated and found to increase of nutritional value in relation to wheat flour [171].…”

Phenolic content and antioxidant activity of wholegrain breads from modern and old wheat (Triticum aestivum L.) cultivars and ancestors enriched with wheat sprout powder

“…Sprouts are generally produced homemade or for ready-to-eat market, but can also be dried and ground to a fine powder to be used as supplements. The use of wheat sprout powder (WSP) to enrich wheat flours has been proposed recently (Žilić et al, 2014;Gawlik-Dziki et al, 2017;Świeca et al, 2017). In particular, Gawlik- replaced a refined wheat flour with 5, 10, 15, 20% (w:w) of WSP and observed an increase of phenolics in breads, although they warned that the supplementation of WSP at high concentration may negatively influence the baking properties (Abderrahim et al, 2012).…”