Influence of baking on anthocyanin content in coloured-grain wheat bread
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F20%3AN0000007" target="_blank" >RIV/25328859:_____/20:N0000007 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41210/20:81934
Result on the web
<a href="https://www.agriculturejournals.cz/publicFiles/210_2020-PSE.pdf" target="_blank" >https://www.agriculturejournals.cz/publicFiles/210_2020-PSE.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/210/2020-PSE" target="_blank" >10.17221/210/2020-PSE</a>
Alternative languages
Result language
angličtina
Original language name
Influence of baking on anthocyanin content in coloured-grain wheat bread
Original language description
The 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). Peonidin-3-glucoside was also the most stable during grain treatment while delphinidin-3-glucoside had the greatest loss. Both blue and purple grain anthocyanins decreased significantly during bread production to 41.81% and 70.10% after baking, respectively, and to 24.21% and 60.00% after short-term storage, respectively. The blue grain wheat anthocyanins were lost mostly during baking, but in the purple grain wheat, the greatest decrease occurred during dough production. Despite the higher degradation, the blue grain wheat still showed higher anthocyanins content.
Czech name
—
Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/QK1910343" target="_blank" >QK1910343: New Wheat Characters to Improve Adaptation Potential in Global Change Environment</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
PLANT SOIL AND ENVIRONMENT
ISSN
1214-1178
e-ISSN
1805-9368
Volume of the periodical
66
Issue of the periodical within the volume
8
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
6
Pages from-to
381-386
UT code for WoS article
000568708600002
EID of the result in the Scopus database
2-s2.0-85090529988