Effect of baking on free and bound phenolic acids in wholegrain bakery products

► Developing wholegrain foods as sources of phenolic antioxidants and dietary fiber. ► Changes in phenolics during baking process are dependent on product and phenol type. ► Free phenolic acids and total phenols increased in bread, cookie and muffin products. ► Bound phenolic acids decreased in bread but slightly changed in cookie and muffin. ► Baking process could be used to alter phenolic compounds.