Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584019 | Food Chemistry | 2019 | 7 Pages |
Abstract
A great number of compounds were released from bread matrices in mastication, and the identified compounds differed largely between bread types. Specifically, rye bread samples were characterized by a greater release of peptides and amino acids, whereas sugars and nucleosides were characteristic for wheat bread. These compounds could potentially act as signal molecules in the alimentary tract and may explain, at least partly, the postprandial physiological effects of the breads identified in earlier studies.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Saara Pentikäinen, Ville Koistinen, Marjukka Kolehmainen, Kaisa Poutanen, Kati Hanhineva, Anna-Marja Aura,