Influence of baking on anthocyanin content in coloured-grain wheat bread

Influence of baking on anthocyanin content in coloured-grain wheat bread

Composition and degradation of anthocyanins in blue and purple grain wheat during bread production were investigated using the HPLC-MS/MS method. The most abundant anthocyanins were delphinidin-3-rutinoside (blue grain wheat), cyanidin-3-glucoside and peonidin-3-glucoside (purple grain wheat). Peoni...

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Bibliographic Details
Main Authors: Marie Eliášová, Zora Kotíková, Jaromír Lachman, Matyáš Orsák, Petr Martinek
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2020-08-01
Series:Plant, Soil and Environment
Subjects:
antioxidants
cereals
high temperature
triticum aestivum l.
vacuolar pigments
thermal treatment
Online Access:https://pse.agriculturejournals.cz/artkey/pse-202008-0002_influence-of-baking-on-anthocyanin-content-in-coloured-grain-wheat-bread.php

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https://pse.agriculturejournals.cz/artkey/pse-202008-0002_influence-of-baking-on-anthocyanin-content-in-coloured-grain-wheat-bread.php

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