Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread

Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread

Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) were employed to determ...

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Bibliographic Details
Main Authors: Lilei Yu, Anne-Laure Nanguet, Trust Beta
Format: Article
Language:English
Published: MDPI AG 2013-11-01
Series:Antioxidants
Subjects:
wheat
whole wheat flour
refined flour
bread
antioxidant activity
ferulic acid
Online Access:http://www.mdpi.com/2076-3921/2/4/370

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