The effect of mixing and thermal processing on the content and composition of free and bound phenolic acids in wheat flour dough
2016
Nikolić, Nada | Mitrović, Jelena | Lazić, Miodrag | Karabegović, Ivana | Stojanović, Gordana | Mastilović, Jasna
In this research the effect of dough mixing and thermal processing on the content and composition of free and bound phenolic acids from wheat flour was investigated. The dough was made by mixing the wheat flour with water, without any ingredients and additives, and was thermally processed without previous fermentation. The free phenolic acids were extracted by methanol, and the bound were alkali hydrolysed first and then extracted by mixture of diethyl ether and ethyl acetate. The analysis of phenolic acid composition was performed by the HPLC method. The gallic and protocatechuic acid were detected as free, and chlorogenic, gallic, protocatechuic, vanillic, caffeic, gentisic and transferulic acid as bound acids. The content of bound phenolic acids was higher (695.85 g/g) than free acids (19.17g/g). Compared to the phenolic acids content in the wheat flour, the applied mixing and thermal processing did not influence the total content of detected free and bound phenolic acids.
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