Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

This paper reports the effects of flour extraction rate on antioxidant activity, early, fluorescent and coloured Maillard reaction products in rye flour, crumb, crust and bread. Extent of the reaction was determined by analyses of furosine, fluorescence compounds and browning while antioxidant properties were measured by Folin reaction, Trolox Equivalent Antioxidant Capacity (TEAC) and Oxygen Radical Antioxidant Capacity (ORACFL) assays. Antioxidants present in rye flours and breads scavenged peroxyl and ABTS radicals and reduced Folin-Ciocalteu reagent. Data indicated that baking favoured the formation of antioxidant compounds. In controversy, milling to obtain white rye flour negatively affected bread quality.