Antioxidant properties and sensory quality of traditional rye bread as affected by the incorporation of flour with different extraction rates in the formulation

The sensory quality of breads formulated on dark and brown rye flour incorporation (extraction rate of 100 and 92%, respectively) was compared using descriptive analysis and hedonic test. Two kinds of the respective rye breads were also analysed for total phenolic compounds (TPC), profile of phenoli...

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Bibliographic Details
Published in:European food research & technology 2008-02, Vol.226 (4), p.671-680
Main Authors: Zieliński, Henryk, Michalska, Anna, Ceglińska, Alicja, Lamparski, Grzegorz
Format: Article
Language:English
Subjects:
Acids
Agriculture
Analytical Chemistry
Antioxidants
Biological and medical sciences
Biotechnology
Bread
Cereal and baking product industries
Cheese
Chemistry
Chemistry and Materials Science
Fermentation
Flavonoids
Food
Food engineering
Food industries
Food Science
Forestry
Free radicals
Fundamental and applied biological sciences. Psychology
General aspects
Laboratories
Original Paper
Phenols
Raw materials
Studies
Taste
Yeast
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Summary:The sensory quality of breads formulated on dark and brown rye flour incorporation (extraction rate of 100 and 92%, respectively) was compared using descriptive analysis and hedonic test. Two kinds of the respective rye breads were also analysed for total phenolic compounds (TPC), profile of phenolic acids, total flavonoids (TF), tocopherols (T) and tocotrienols (T3), inositol hexaphosphate (IP6) and reduced glutathione (GSH) contents. The antioxidant properties of 80% methanol bread extracts were evaluated as free radical scavenging activities against ABTS •+ radical cation (TEAC) and 2,2-diphenyl-1-picryhydrazyl radical (DPPH RSA) while PBS bread extracts were used for evaluation of free radical scavenging activities against superoxide anion radicals (O 2 −• ) (SOD-like activity). The results showed that profiles of both kinds of bread were similar although the bread made from 100% rye flour was a bit more intense in all sensory attributes except from the acid odour, salty taste and acid taste. Among 13 attributes only the intensity of only one of them described as “honey odour” (2-phenylacetaldehyde) was statistically significant ( F  = 4.61, P  
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-007-0576-1