Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts

Journal of Agricultural and Food Chemistry
Jeffrey MooreLiangli Yu

Abstract

This study investigated the effects of processing conditions including bran particle size, dough fermentation time, and baking time and temperature on the extractable antioxidant properties of whole-wheat pizza crust. Experiments were carried out using two different varieties of hard white winter wheat, Trego and Lakin. Antioxidant properties examined included oxygen radical absorbing capacity (ORAC), hydroxyl radical scavenging capacity (HOSC), relative 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity (RDSC), cation 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging capacity, total phenolic contents (TPC), and ferulic acid contents. Results indicated that bran particle size had no effect on the antioxidant properties evaluated. Increasing dough fermentation time from 0 to 48 h had no significant influence on antioxidant properties except HOSC, which increased as much as 28%, possibly as a result of increase in soluble free ferulic acid, which increased as much as 130%. Increasing baking temperature from 204 to 288 degrees C with a 7 min bake time increased all evaluated antioxidant properties by as much as 82%. Increasing baking time from 7 to 14 min with 204 degrees...Continue Reading

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Citations

Sep 8, 2015·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Lilei Yu, Trust Beta
Jun 5, 2015·Food Chemistry·Stefano CattaneoIvano De Noni
Jan 13, 2015·International Journal of Food Sciences and Nutrition·C-Y Oliver ChenJeffrey B Blumberg
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Apr 24, 2020·Journal of Agricultural and Food Chemistry·Jie LiuYanbei Wu

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