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Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains
Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6331915/ https://www.ncbi.nlm.nih.gov/pubmed/26343616 http://dx.doi.org/10.3390/molecules200915525 |