Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Martinez Villaluenga, C ^a   Michalska, A ^b   Frias, J ^a   Piskula, M K ^b   Vidal Valverde, C ^a   Zielinski H ^b  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Antioxidant capacity; Bread; Riboflavin; Rye; Thiamine

Indexed keywords

ANTIOXIDANT; RIBOFLAVIN; SCAVENGER; THIAMINE;

ARTICLE; BREAD; CHEMISTRY; FLOUR; FOOD HANDLING; HEALTH FOOD; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; RYE; WHEAT;

ANTIOXIDANTS; BREAD; FLOUR; FOOD HANDLING; FREE RADICAL SCAVENGERS; HEALTH FOOD; OXIDATION-REDUCTION; RIBOFLAVIN; SECALE CEREALE; THIAMINE; TRITICUM;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 58649086245     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.01008.x     Document Type: Article

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