首页|The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds?

The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds?

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  • NSTL
  • Elsevier
This study investigated the effect of different fermentation times of dough made with whole wheat flour (WWF) added with yerba mate (YM), and the effect on rheological behavior, release of phenolic compounds, and antioxidant activity. Three treatments were evaluated: YM1 (2.5%; w/w), YM2 (4.5%; w/w), and the control sample (0%). The dough fermentative behavior showed an alteration in CO2 production, and dough volume was reduced in the presence of YM. The addition of YM, together with the fermentation process, increased the free, bound, and total phenolic content, as well as the antioxidant activity of the dough. The addition of 4.5% of YM showed higher content for free phenolic compounds on the dough after the fermentation. 26 phenolic compounds were identified in the dough samples. Rutin was the main compound in doughs with YM, comprising 79% and 61% of total phenolic content of YM2 and YM1, respectively. The phenolic profile demonstrated that fermentation times of 30 and 60 min released greater amounts of compounds in the three studied doughs, mostly caffeic acid, ferulic acid, chlorogenic acid, p-coumaric acid, isoquercetin, and rutin. These results suggest that the dough fermentation process may be a determining factor for the release of phenolic compounds.

Bakery productsBioactive compoundsFermentation behaviorIlex paraguariensisWhole wheat flour

Santetti, Gabriela Soster、Dacoreggio, Marina Volpato、Inacio, Heloisa Patricio、Biduski, Barbara、Hoff, Rodrigo Barcellos、Freire, Carlise Beddin Fritzen、Gutkoski, Luiz Carlos、Amboni, Renata Dias de Mello Castanho

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Univ Fed Santa Catarina, Dept Ciencia & Tecnol Alimentos, BR-88034001 Florianopolis, SC, Brazil

Univ Passo Fundo, Dept Ciencia & Tecnol Alimentos, BR-99052900 Passo Fundo, RS, Brazil

Lab Fed Def Agr, Minist Agr Pecuaria & Abastecimento, BR-88102600 Sao Jose, SC, Brazil

Univ Fed Estado Rio Janeiro, Programa Posgrad Alimentos & Nutr, BR-22290240 Rio De Janeiro, Brazil

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2021

10.1016/j.lwt.2021.111442

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.146
  • 6
  • 44