Oxidative stability of whole wheat bread during storage |
| |
Authors: | Sidsel Jensen Henrik Oestdal |
| |
Affiliation: | a Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark b Novozymes A/S, Krogshoejvej 36, DK-2880 Bagsvaerd, Denmark c Department of Food Science, Faculty of Agricultural Sciences, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark |
| |
Abstract: | The oxidative stability was examined in whole wheat bread packed in modified atmosphere (nitrogen) using vacuum grade plastic bags and stored for up to 5 weeks. Small, but significant, differences in oxidative stability developed with time for whole wheat bread crumb and crust. The samples were evaluated by direct electron spin resonance (ESR) spectroscopy for detection of free radicals, peroxide value (POV), overall antioxidative capacity using Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays, and by the content of tocopherols as determined by HPLC. The overall antioxidative capacity was reduced during storage with an accumulation of lipid hydroperoxides peaking after 2-3 weeks of storage. Bread crust was generally found to be more oxidative stable when compared to crumb. Quality of bread with extended shelf life may accordingly be improved minimising oxidation. |
| |
Keywords: | Whole wheat bread Storage Oxidation |
本文献已被 ScienceDirect 等数据库收录! |
|