The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread-Reference-Cited by-同舟云学术

The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread

Published:2016 Issue:6 Volume:7 Page:2498-2507
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Helou Cynthia¹²³⁴⁵,Gadonna-Widehem Pascale¹²³⁴,Robert Nathalie¹²³⁴,Branlard Gérard⁶⁷⁴,Thebault Jacques⁸⁷⁴,Librere Sarah⁸⁷⁴,Jacquot Sylvain⁹¹⁰⁷⁴,Mardon Julie⁹¹⁰⁷⁴,Piquet-Pissaloux Agnès⁹¹⁰⁷⁴,Chapron Sophie¹¹¹²⁴,Chatillon Antoine¹³¹⁴⁴,Niquet-Léridon Céline¹²³⁴,Tessier Frédéric J.¹²³⁴¹⁵

Affiliation:

1. Institut Polytechnique LaSalle Beauvais

2. EGEAL unit

3. Beauvais

4. France

5. Faculté de Pharmacie

6. INRA UMR1095 UBP Génétique Diversité et Ecophysiologie des Céréales

7. Clermont-Ferrand

8. 3S'inPACK

9. Clermont Université

10. VetAgro Sup

11. Limagrain Céréales Ingrédients

12. Riom

13. Jacquet Brossard - Groupe Limagrain

14. Paris

15. Univ. Lille

Abstract

The aim of this study was to develop a white bread with improved nutrient contents and reduced levels of potentially harmful Maillard reaction products.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO01341K

Reference43 articles.

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5. Variability of B vitamin concentrations in wheat grain, milling fractions and bread products

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