20.500.12556/RUL-145733 Bioprocessed wholegrain spelt flour improves the quality and physicochemical characteristics of wheat bread In the present study, the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt was investigated. The addition of 1% and pasteurised 5% “germinated + enzymatic treated” spelt flour to wheat flour significantly improved the specific volume of the bread, but their texture profile analysis and sensory evaluation were not satisfactory. A higher percentage of added bioprocessed spelt flour darkened the colour of the bread. Breads with the addition of more than 5% of bioprocessed spelt flour were unacceptable in terms of quality and sensory parameters. The highest extractable and bound individual phenolics were found in breads with 5% “germinated + fermented” spelt flour (GFB5) and 5% pasteurised “germinated + enzymatic treated” spelt flour (GEB5P). A strong positive correlation was determined between trans-ferulic acid and TPC and DPPH• radical scavenging activity. The GEB5P bread showed the highest increase in extractable and bound trans-ferulic acid content, by 320% and 137%, respectively, compared to the control bread. Principal component analysis showed differences between the control bread and enriched breads in terms of their quality, sensory and nutritional properties. Breads with 2.5% and 5% “germinated + fermented” spelt flour had the most acceptable rheological, technological and sensory characteristics, in addition to a substantial improvement in their antioxidant content. bioprocessed bread rheological properties sensory properties extractable and bound phenolics antioxidant activity HPLC-MS kruh pirina moka kaljenje reološke lastnosti senzorične lastnosti fenolne spojine antioksidativna učinkovitost true false true Angleški jezik Slovenski jezik Članek v reviji 2023-05-11 09:12:26 2023-05-11 09:12:28 2023-05-12 03:35:55 0000-00-00 00:00:00 2023 0 0 22 str. iss. 8, art. 3428 Vol. 28 2023 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664.6/.7:633.11:547.56 1420-3049 10.3390/molecules28083428 149233411 RAZ_Mencin_Marjeta_2023.pdf RAZ_Mencin_Marjeta_2023.pdf 1 FA111CDCFD8AAA447945CFB504081BCB d6a7d60501584fb1db8339825b73c313654344f694c826855b63e1f43de26fd1 a0059607-efd0-11ed-a314-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=168728 https://www.mdpi.com/1420-3049/28/8/3428 1 f3a2249f-efca-11ed-a314-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=168727 Biotehniška fakulteta 0 0 0