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Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread

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dc.contributor.author Dapčević-Hadnađev, Tamara
dc.contributor.author Stupar, Alena
dc.contributor.author Stevanović, Dušan
dc.contributor.author Škrobot, Dubravka
dc.contributor.author Maravić, Nikola
dc.contributor.author Tomić, Jelena
dc.contributor.author Hadnađev, Miroslav
dc.date.accessioned 2023-07-12T13:19:05Z
dc.date.available 2023-07-12T13:19:05Z
dc.date.issued 2022-12-09
dc.identifier.citation Dapčević-Hadnađev, T, Stupar, A, Stevanović, D., Škrobot, D., Maravić, N., Tomić, J., Hadnađev, M. (2022). Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread. Foods, 11(24), 3985. en_US
dc.identifier.issn 2304-8158
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/196
dc.description.abstract This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products. en_US
dc.description.sponsorship This research was funded by the Science Fund of the Republic of Serbia, PROMIS, grant No. 6062634, acronym ReTRA and by the Ministry of Education, Science and Technological Development, Republic of Serbia (Contract No. 451-03-68/2022-14/200222). en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.relation info:eu-repo/grantAgreement/ScienceFundRS/Promis/6062634/RS//
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rights OpenAccess
dc.subject ancient wheat en_US
dc.subject antioxidant activity en_US
dc.subject bioaccessibility en_US
dc.subject breadmaking en_US
dc.subject sourdough en_US
dc.title Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread en_US
dc.type info:eu-repo/semantics/article
dc.identifier.scopus 2-s2.0-85144740894
dc.identifier.wos 000902572100001
dc.identifier.doi 10.3390/foods11243985


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