The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads

Meral, Raciye; Köse, Yağmur Erim

doi:10.3920/qas2018.1350

Cited by 35 publications

(24 citation statements)

References 34 publications

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“…The antioxidant activity and total phenolic content can be influenced by the fermentation and baking process of bread enriched with grape seeds, as Meral and Köse (2019) showed. Thus, an increase of the antioxidant activity and gallic acid content with the fermentation time was recorded as a result of the fermentation, which can change antioxidants structure and polarity, whereas the alcohol formed can enhance phenolic extraction (Jayaram et al, 2014;Meral & Köse, 2019;Wang, Wu, Shyu, Al, & Ioeng, 2014). The same trend was obtained after bread baking, the temperature not having a significant influence on the antioxidant activity of bread with grape seeds, the phenolic compounds disintegration during baking being compensated by the formation of antioxidant compounds from the Maillard reactions and by the phenolic release acceleration (Ertürk & Meral, 2019;Meral & Köse, 2019).…”

Section: Effects Of Grape Byproducts Addition On the Nutritional Charmentioning

confidence: 95%

“…Products enriched with red grape pomace presented significantly higher phenols contents and antioxidant activities (Cobb, Yu, Zhu, Smith, & Chen, 2018;Walker et al, 2014). The antioxidant activity and total phenolic content can be influenced by the fermentation and baking process of bread enriched with grape seeds, as Meral and Köse (2019) showed. Thus, an increase of the antioxidant activity and gallic acid content with the fermentation time was recorded as a result of the fermentation, which can change antioxidants structure and polarity, whereas the alcohol formed can enhance phenolic extraction (Jayaram et al, 2014;Meral & Köse, 2019;Wang, Wu, Shyu, Al, & Ioeng, 2014).…”

Section: Effects Of Grape Byproducts Addition On the Nutritional Charmentioning

confidence: 96%

“…Grape seeds enhance the antioxidant capacity of wheat flour by increasing the phenolic compounds content in function of the amount added (Aghamirzaei et al, 2015;Meral & Köse, 2019 contents of white bread with grape pomace increased linearly with the addition level, the magnitude depending on the grape pomace variety (Smith & Yu, 2015). Depending on the grape variety, higher amounts of pomace lead to a better antioxidant activity of bread, which can slow down the oxidation reactions (Smith & Yu, 2015;Šporin et al, 2018).…”

Section: Effects Of Grape Byproducts Addition On the Nutritional Charmentioning

confidence: 99%

“…Thus, an increase of the antioxidant activity and gallic acid content with the fermentation time was recorded as a result of the fermentation, which can change antioxidants structure and polarity, whereas the alcohol formed can enhance phenolic extraction (Jayaram et al, 2014;Meral & Köse, 2019;Wang, Wu, Shyu, Al, & Ioeng, 2014). The same trend was obtained after bread baking, the temperature not having a significant influence on the antioxidant activity of bread with grape seeds, the phenolic compounds disintegration during baking being compensated by the formation of antioxidant compounds from the Maillard reactions and by the phenolic release acceleration (Ertürk & Meral, 2019;Meral & Köse, 2019). An increase of the total phenolic content was also reported by Acun and Gül (2014) when different levels of grape pomace, seedless grape pomace, and grape seeds flour were incorporated in cookies, grape seeds having the biggest influence, whereas significant antioxidant activities increases were obtained for grape seeds containing samples due to the high amounts of phenolic compounds present in seeds.…”

Section: Effects Of Grape Byproducts Addition On the Nutritional Charmentioning

confidence: 99%

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Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

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Section: Effects Of Grape Byproducts Addition On the Nutritional Charmentioning

confidence: 95%

Section: Effects Of Grape Byproducts Addition On the Nutritional Charmentioning

confidence: 96%

Section: Effects Of Grape Byproducts Addition On the Nutritional Charmentioning

confidence: 99%

Section: Effects Of Grape Byproducts Addition On the Nutritional Charmentioning

confidence: 99%

See 2 more Smart Citations

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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“…According to the previous studies, the increase of the phenolic contents in QBSB and QBB may be attributed to fermentation of the baker's yeast and heat treatment. It has been reported that fermentation contributes to the release of phenolic compounds from the food matrix by the action of microbial enzymes and increases the content of the phenolic compounds (Meral & Köse, 2019). Besides, bound phenols were also released as the result of high temperature that increased the extraction ratio of bound phenols (Maillard & Berset, 1995).…”

Section: Resultsmentioning

confidence: 99%

Different preparation methods affect the phenolic profiles and antioxidant properties of Qingke barley foods

et al. 2021

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Background and objectives Barley is rich in bioactive compounds and can prevent some chronic diseases. With the increasing health awareness of the consumers, Qingke barley has been widely consumed in China in the Qingke barley fresh noodles (QBFN), Qingke barley dried noodles (QBDN), Qingke barley bread (QBB), and Qingke barley Chinese steamed bread (QBSB) forms. Preparation methods affect the phenolic profiles, content, and antioxidant capacity of these products. In this work, phenolic profiles and antioxidant activities of the above products were evaluated, and the effects of different preparation methods on the release of phenolic compounds were explained from the perspective of the destruction of the protein–phenol interaction by molecular docking method. Findings The main free phenols in these products were gallic acid, ferulic acid, and phloroglucinol, while the main bound phenols were syringic acid, epicatechin, and quercetin. The different preparation methods altered the free and bound phenolic compounds’ contents in different degrees. Compared with the mixed flour, the finished products showed fairly higher DPPH. Scavenging and reduction capacity, and QBB, QBSB showed a higher antioxidant capacity than the QBFN and QBDN. Molecular docking results predicted that phenols and proteins in these products form phenol–protein complexes bounded by hydrogen and hydrophobic bonds. Different preparation methods would breakdown these bonds, resulting in the release of phenolic compounds. Conclusion Different preparation methods changed the phenolic compounds content and antioxidant capacity in different degrees, QBB and QBSB have higher level of phenolic content and better antioxidant capacity than QBFN and QBDN. Different preparation methods may breakdown hydrogen and hydrophobic bonds between protein and phenolic compounds by different degrees, resulting in the release of phenolic compounds.

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Effect of ficin‐hydrolyzed wheat gluten on bread quality and in vitro antioxidant activity before and after simulated gastrointestinal digestion

Seyedain‐Ardabili,

Azizi

2023

Food Science & Nutrition

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This study aimed to investigate the effect of adding ficin‐hydrolyzed wheat gluten at different levels (0%, 1%, 2%, 4%) on bread quality, and in vitro antioxidant activity before and after simulated gastrointestinal digestion. Our findings revealed that the incorporation of the generated wheat gluten hydrolysates (WGH) up to 4 g per 100 g flour positively affected the technological and physical–chemical characterizations of breads, including dough rheological properties, color, specific volume, and moisture. The texture profile analysis indicated reductions in hardness, springiness, and chewiness of the breads, and confirmed anti‐staling properties during storage. The enriched breads received satisfactory scores from the sensory panel and were perceived as less stale after a 4‐day period of storage. The aroma score of the 4% WGH bread was significantly higher than other treatments. Regarding taste, the 4% WGH bread scored the lowest, but the obtained value was not statistically significant. The enriched breads exhibited DPPH, ABTS radical scavenging, and Fe2+ chelation abilities that increased in response to higher levels of hydrolysate incorporation, and these antioxidant activities were enhanced after simulated gastrointestinal digestion. Our findings confirm that it is possible to apply ficin‐generated WGH to enhance physicochemical, nutritional, and biological quality of bread.

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The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads

Cited by 35 publications

References 34 publications

Potential of grape byproducts as functional ingredients in baked goods and pasta

Potential of grape byproducts as functional ingredients in baked goods and pasta

Different preparation methods affect the phenolic profiles and antioxidant properties of Qingke barley foods

Effect of ficin‐hydrolyzed wheat gluten on bread quality and in vitro antioxidant activity before and after simulated gastrointestinal digestion

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