کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4516265 1322350 2011 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Antioxidants and shelf life of whole wheat bread
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Antioxidants and shelf life of whole wheat bread
چکیده انگلیسی

Industrially produced bread normally operates with a shelf life of several weeks at room temperature and indications of storage-related off-flavour development as a consequence of lipid oxidation have been suggested. The present study has tested enrichment of whole wheat bread with α-tocopherol or commercially used rosemary extracts for production of bread loaves with higher oxidative stability and hence better overall sensory quality. Bread quality was evaluated by sensory profiling, determination of antioxidative capacity, determination of lipid hydroperoxides as primary oxidation products, and analysis of volatile compounds including secondary lipid oxidation products. Enrichment of bread with α-tocopherol resulted in higher degrees of rancid aroma and flavour in fresh samples, which was explained by higher levels of secondary oxidation products, whereas enrichment of bread with rosemary extracts did not have any effect. Accordingly, application of antioxidants cannot, based on the current data, be recommended for achievement of bread with improved sensory properties during storage.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 53, Issue 3, May 2011, Pages 291–297
نویسندگان
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