Anthocyanin Content of Crackers and Bread Made with Purple and Blue Wheat Varieties.

ABSTRACT: Purple and blue wheats contain anthocyanins in the outer layers of the wheat kernel, and therefore purple and blue wholemeals can be a source of anthocyanins when developing processed cereal products. However, cereal processing is anticipated to cause significant anthocyanin losses. In this study, the anthocyanin content of crackers and bread made from one purple and three blue wholemeals was measured during processing and after baking. LC-MS/MS was used to confirm the presence of anthocyanins, and to tentatively identify them. Mixing and baking steps significantly decreased the anthocyanin content, whereas resting and fermentation steps did not. Purple and blue wholemeal samples reacted differently, indicating that the starting anthocyanin content, localization and composition may have so

SUBMITTER: Francavilla A 

PROVIDER: S-EPMC9656245 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature