A Review on: Antioxidant and Its Impact during the Bread Making Process
International Journal of Nutrition and Food Sciences
Volume 3, Issue 6, November 2014, Pages: 592-596
Received: Dec. 6, 2014; Accepted: Dec. 14, 2014; Published: Dec. 19, 2014
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Author
Emad Mohamed Ali Karrar, Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, P.O. Box 20, Sudan
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Abstract
Antioxidant compounds in food play an important role as a health protecting factor. Major sources of naturally occurring antioxidants are fruits, vegetables and whole grains. This review is focused on the classification, characteristics and mechanism of antioxidant and methodology were reported. Bread and bakery products have an important role in human nutrition. This review is focused also on Changes in antioxidant activity during the bread making process (mixing or dough, fermentation, and baking) and also antioxidant properties in the sourdough. The effects of heat on the antioxidant activity during bread making were reported. The addition of phenols-rich materials with wheat bread is an effective technique to improve the antioxidant potential of the final product.
Keywords
Antioxidant, Classification, Characteristics, Mechanism, Changes during the Bread Making
To cite this article
Emad Mohamed Ali Karrar, A Review on: Antioxidant and Its Impact during the Bread Making Process, International Journal of Nutrition and Food Sciences. Vol. 3, No. 6, 2014, pp. 592-596. doi: 10.11648/j.ijnfs.20140306.26
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