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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...

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Detalles Bibliográficos
Autores principales:	Yu, Lilei, Beta, Trust
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2015
Materias:	Article
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

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