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

21 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

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

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    Andersson, A. A. M., 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, 91(2), 226-232. https://doi.org/10.1002/jsfa.4174