Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread

摘要

The effect of rye flour extraction rates and baking on thiamine and riboflavin content, and antioxidant\udcapacity of traditional rye bread were studied and compared with white wheat flour. The content of thiamine was\udhigher (10.9%) in rye dough formulated with dark rye flour (F-100%; extraction rate of 100%) than in rye dough formulated\udwith brown rye flour (F-92%; extraction rate of 92%) that was similar to dough made with wheat flour. The\udriboflavin content in rye dough made from flour F-100% was also higher (16%) than in dough formulated with flour\udF-92%, and both provided larger riboflavin content than wheat dough. Baking led to reductions in thiamine of 56%\udfor wheat bread and of 20% for both rye breads; however, this process caused only a 10% decrease in riboflavin for\udwheat bread and a 30% decrease for rye breads. Trolox equivalent antioxidant capacity, peroxyl radical scavenging\udcapacity, DPPH radical scavenging activity, and Folin–Ciocalteu reducing capacity were higher in rye than in wheat\uddough and bread. Baking process produced slight changes in antioxidant activity, except for Superoxide Dismutaselike\udactivity where a sharp decrease was observed. Our findings showed that rye breads are an important source of\udB vitamins and rye breads formulated with dark and brown flours showed better antioxidant properties than wheat\udbread. Therefore, rye breads should be more widely recommended in human nutrition