Effects of alkylresorcinols on volume and structure of yeast-leavened bread

Annica A.M. Andersson (Corresponding Author), Rikard Landberg, Thomas Söderman, Sofie Hedkvist, Kati Katina, Riikka Juvonen, Ulla Holopainen, Pekka Lehtinen, Per Åman

Research output: Contribution to journalArticleScientificpeer-review

19 Citations (Scopus)

Abstract

BACKGROUND: Alkylresorcinols (AR) are amphiphilic phenolic compounds found in high amounts in wheat, durum wheat and rye, with different homologue composition for each cereal. The effect of different amounts of added AR from these cereals on bread volume, height, porosity and microstructure was studied. Breads with added rye bran (with high levels of AR) or acetone-extracted rye bran (with low levels of AR) were also baked, as well as breads with finely milled forms of each of these brans. RESULTS: Breads with high amounts of added AR, irrespective of AR homologue composition, had a lower volume, a more compact structure and an adverse microstructure compared with breads with no or low levels of added AR. AR were also shown to inhibit the activity of baker's yeast. There was no difference in bread volume and porosity between bread baked with rye bran and acetone-extracted rye bran or with brans of different particle size. CONCLUSION: Irrespective of homologue composition, AR had a negative effect on wheat bread properties when added in high amounts as purified extracts from wheat, durum wheat and rye. Natural levels of AR in rye bran, however, did not affect the volume and porosity of yeast-leavened wheat breads.
Original languageEnglish
Pages (from-to)226-232
Number of pages7
JournalJournal of the Science of Food and Agriculture
Volume91
Issue number2
DOIs
Publication statusPublished - Jan 2011
MoE publication typeA1 Journal article-refereed

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yeast breads
alkylresorcinols
Bread
Yeasts
rye bran
breads
Triticum
Porosity
porosity
wheat
Acetone
bran
durum wheat
rye
acetone
microstructure
bakers yeast
Secale
Particle Size
Saccharomyces cerevisiae

Keywords

  • Bread
  • Cereals
  • Cereals: chemistry
  • Food Technology
  • Particle Size
  • Plant Extracts
  • Plant Extracts: chemistry
  • Resorcinols
  • Resorcinols: chemistry
  • Resorcinols: pharmacology
  • Saccharomyces cerevisiae
  • Saccharomyces cerevisiae: drug effects
  • Saccharomyces cerevisiae: metabolism
  • Secale cereale
  • Secale cereale: chemistry
  • Triticum
  • Triticum: chemistry

Cite this

Andersson, A. A. M., Landberg, R., Söderman, T., Hedkvist, S., Katina, K., Juvonen, R., ... Åman, P. (2011). Effects of alkylresorcinols on volume and structure of yeast-leavened bread. Journal of the Science of Food and Agriculture, 91(2), 226-232. https://doi.org/10.1002/jsfa.4174
Andersson, Annica A.M. ; Landberg, Rikard ; Söderman, Thomas ; Hedkvist, Sofie ; Katina, Kati ; Juvonen, Riikka ; Holopainen, Ulla ; Lehtinen, Pekka ; Åman, Per. / Effects of alkylresorcinols on volume and structure of yeast-leavened bread. In: Journal of the Science of Food and Agriculture. 2011 ; Vol. 91, No. 2. pp. 226-232.
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title = "Effects of alkylresorcinols on volume and structure of yeast-leavened bread",
abstract = "BACKGROUND: Alkylresorcinols (AR) are amphiphilic phenolic compounds found in high amounts in wheat, durum wheat and rye, with different homologue composition for each cereal. The effect of different amounts of added AR from these cereals on bread volume, height, porosity and microstructure was studied. Breads with added rye bran (with high levels of AR) or acetone-extracted rye bran (with low levels of AR) were also baked, as well as breads with finely milled forms of each of these brans. RESULTS: Breads with high amounts of added AR, irrespective of AR homologue composition, had a lower volume, a more compact structure and an adverse microstructure compared with breads with no or low levels of added AR. AR were also shown to inhibit the activity of baker's yeast. There was no difference in bread volume and porosity between bread baked with rye bran and acetone-extracted rye bran or with brans of different particle size. CONCLUSION: Irrespective of homologue composition, AR had a negative effect on wheat bread properties when added in high amounts as purified extracts from wheat, durum wheat and rye. Natural levels of AR in rye bran, however, did not affect the volume and porosity of yeast-leavened wheat breads.",
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Andersson, AAM, Landberg, R, Söderman, T, Hedkvist, S, Katina, K, Juvonen, R, Holopainen, U, Lehtinen, P & Åman, P 2011, 'Effects of alkylresorcinols on volume and structure of yeast-leavened bread', Journal of the Science of Food and Agriculture, vol. 91, no. 2, pp. 226-232. https://doi.org/10.1002/jsfa.4174

Effects of alkylresorcinols on volume and structure of yeast-leavened bread. / Andersson, Annica A.M. (Corresponding Author); Landberg, Rikard; Söderman, Thomas; Hedkvist, Sofie; Katina, Kati; Juvonen, Riikka; Holopainen, Ulla; Lehtinen, Pekka; Åman, Per.

In: Journal of the Science of Food and Agriculture, Vol. 91, No. 2, 01.2011, p. 226-232.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of alkylresorcinols on volume and structure of yeast-leavened bread

AU - Andersson, Annica A.M.

AU - Landberg, Rikard

AU - Söderman, Thomas

AU - Hedkvist, Sofie

AU - Katina, Kati

AU - Juvonen, Riikka

AU - Holopainen, Ulla

AU - Lehtinen, Pekka

AU - Åman, Per

PY - 2011/1

Y1 - 2011/1

N2 - BACKGROUND: Alkylresorcinols (AR) are amphiphilic phenolic compounds found in high amounts in wheat, durum wheat and rye, with different homologue composition for each cereal. The effect of different amounts of added AR from these cereals on bread volume, height, porosity and microstructure was studied. Breads with added rye bran (with high levels of AR) or acetone-extracted rye bran (with low levels of AR) were also baked, as well as breads with finely milled forms of each of these brans. RESULTS: Breads with high amounts of added AR, irrespective of AR homologue composition, had a lower volume, a more compact structure and an adverse microstructure compared with breads with no or low levels of added AR. AR were also shown to inhibit the activity of baker's yeast. There was no difference in bread volume and porosity between bread baked with rye bran and acetone-extracted rye bran or with brans of different particle size. CONCLUSION: Irrespective of homologue composition, AR had a negative effect on wheat bread properties when added in high amounts as purified extracts from wheat, durum wheat and rye. Natural levels of AR in rye bran, however, did not affect the volume and porosity of yeast-leavened wheat breads.

AB - BACKGROUND: Alkylresorcinols (AR) are amphiphilic phenolic compounds found in high amounts in wheat, durum wheat and rye, with different homologue composition for each cereal. The effect of different amounts of added AR from these cereals on bread volume, height, porosity and microstructure was studied. Breads with added rye bran (with high levels of AR) or acetone-extracted rye bran (with low levels of AR) were also baked, as well as breads with finely milled forms of each of these brans. RESULTS: Breads with high amounts of added AR, irrespective of AR homologue composition, had a lower volume, a more compact structure and an adverse microstructure compared with breads with no or low levels of added AR. AR were also shown to inhibit the activity of baker's yeast. There was no difference in bread volume and porosity between bread baked with rye bran and acetone-extracted rye bran or with brans of different particle size. CONCLUSION: Irrespective of homologue composition, AR had a negative effect on wheat bread properties when added in high amounts as purified extracts from wheat, durum wheat and rye. Natural levels of AR in rye bran, however, did not affect the volume and porosity of yeast-leavened wheat breads.

KW - Bread

KW - Cereals

KW - Cereals: chemistry

KW - Food Technology

KW - Particle Size

KW - Plant Extracts

KW - Plant Extracts: chemistry

KW - Resorcinols

KW - Resorcinols: chemistry

KW - Resorcinols: pharmacology

KW - Saccharomyces cerevisiae

KW - Saccharomyces cerevisiae: drug effects

KW - Saccharomyces cerevisiae: metabolism

KW - Secale cereale

KW - Secale cereale: chemistry

KW - Triticum

KW - Triticum: chemistry

U2 - 10.1002/jsfa.4174

DO - 10.1002/jsfa.4174

M3 - Article

VL - 91

SP - 226

EP - 232

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 2

ER -