| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6377884 | Journal of Cereal Science | 2013 | 7 Pages |
Abstract
⺠Developing wholegrain foods as sources of phenolic antioxidants and dietary fiber. ⺠Changes in phenolics during baking process are dependent on product and phenol type. ⺠Free phenolic acids and total phenols increased in bread, cookie and muffin products. ⺠Bound phenolic acids decreased in bread but slightly changed in cookie and muffin. ⺠Baking process could be used to alter phenolic compounds.
Keywords
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Authors
El-Sayed M. Abdel-Aal, Iwona Rabalski,