Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process

Health benefits of whole wheat products are partially attributed to their unique phenolic profiles. This study investigated the effect bread-making processes on profiles and antioxidant activities four different varieties hard red winter wheat. The fermentation process generally increased soluble content, flavonoid activities, ferulic acid products. baking content activities. Some acids were incorporated into Maillard reaction during baking. For insoluble fraction, slightly certain varieties. Ferulic isomers di-ferulic (DFA) not significantly affected by process. Overall, demonstrated positive effects potential health