Table 2.
Content (µg g−1 dm) of ethanol-soluble ester-bound phenolic acids (PAs) in rye wholemeals, endosperm flours and resulting breads in comparison to commercial samples and activities of endo-xylanase, α-arabinofuranosidase, β-xylosidase and feruloyl esterase in starting flours
| Sample | Flour/bread | pH | p-Coumaric acid | Ferulic acid | Sinapic acid | Total ester-bound PAsa | Endo-xylanase (UE g−1 dm) | α-Arabinofuranosidase (pkatal g−1 dm) | β-Xylosidase (pkatal g−1 dm) | Feruloyl esterase (pkatal g−1 dm) |
|---|---|---|---|---|---|---|---|---|---|---|
| Amilo | Wholemeal | 6.63 | 3.6 ± 0.1 | 45 ± 1 | 97 ± 5 | 159 ± 6 (169)b | 0.252 ± 0.001 | 834 ± 14 | 682 ± 2 | 178 ± 10 |
| Bread A | 6.15 | 3.4 ± 0.0 | 40 ± 1 | 88 ± 1 | 141 ± 2 (195) | — | — | — | — | |
| Bread B | 4.54 | 3.9 ± 0.1 | 42 ± 1 | 92 ± 1 | 152 ± 2 (180) | — | — | — | — | |
| Bread C | 6.18 | 3.8 ± 0.1 | 39 ± 0 | 76 ± 3 | 128 ± 4 (179) | — | — | — | — | |
| Bread D | 6.14 | 3.7 ± 0.1 | 39 ± 1 | 87 ± 1 | 138 ± 1 (178) | — | — | — | — | |
| Bread E | 5.84 | 3.4 ± 0.0 | 41 ± 2 | 95 ± 4 | 146 ± 7 (178) | — | — | — | — | |
| Diament | Wholemeal | 6.65 | 3.8 ± 0.1 | 47 ± 4 | 87 ± 6 | 151 ± 6 (160) | 0.239 ± 0.001 | 939 ± 9 | 719 ± 3 | 206 ± 3 |
| Bread A | 6.16 | 4.2 ± 0.2 | 49 ± 3 | 99 ± 1 | 164 ± 3 (231) | — | — | — | — | |
| Bread B | 4.67 | 4.6 ± 0.1 | 48 ± 2 | 102 ± 1 | 168 ± 4 (208) | — | — | — | — | |
| Bread C | 6.22 | 4.2 ± 0.3 | 45 ± 2 | 86 ± 1 | 146 ± 3 (216) | — | — | — | — | |
| Bread D | 6.13 | 3.6 ± 0.0 | 40 ± 1 | 77 ± 3 | 130 ± 1 (172) | — | — | — | — | |
| Bread E | 5.60 | 4.1 ± 0.2 | 39 ± 1 | 76 ± 4 | 128 ± 1 (168) | — | — | — | — | |
| Horyzo | Wholemeal | 6.68 | 4.9 ± 0.0 | 58 ± 3 | 111 ± 1 | 183 ± 3 (196) | 0.220 ± 0.001 | 750 ± 4 | 649 ± 3 | 196 ± 6 |
| Bread A | 6.18 | 4.4 ± 0.2 | 49 ± 4 | 104 ± 1 | 167 ± 4 (260) | — | — | — | — | |
| Bread B | 4.71 | 5.4 ± 0.3 | 73 ± 7 | 119 ± 2 | 210 ± 8 (263) | — | — | — | — | |
| Bread C | 6.23 | 4.8 ± 0.1 | 50 ± 5 | 93 ± 3 | 159 ± 5 (237) | — | — | — | — | |
| Bread D | 6.16 | 4.8 ± 0.0 | 46 ± 1 | 92 ± 1 | 154 ± 2 (209) | — | — | — | — | |
| Bread E | 5.84 | 4.4 ± 0.2 | 48 ± 4 | 101 ± 2 | 164 ± 1 (207) | — | — | — | — | |
| Kier | Wholemeal | 6.62 | 4.2 ± 0.2 | 43 ± 1 | 71 ± 5 | 130 ± 6 (138) | 0.324 ± 0.005 | 970 ± 8 | 746 ± 12 | 187 ± 14 |
| Bread A | 6.15 | 4.5 ± 0.3 | 41 ± 3 | 70 ± 6 | 128 ± 5 (188) | — | — | — | — | |
| Bread B | 4.61 | 4.8 ± 0.1 | 44 ± 2 | 68 ± 7 | 130 ± 8 (164) | — | — | — | — | |
| Bread C | 6.20 | 4.9 ± 0.0 | 42 ± 0 | 70 ± 1 | 131 ± 2 (184) | — | — | — | — | |
| Bread D | 6.17 | 5.0 ± 0.2 | 40 ± 0 | 68 ± 1 | 127 ± 1 (161) | — | — | — | — | |
| Bread E | 5.41 | 4.0 ± 0.2 | 38 ± 0 | 60 ± 2 | 113 ± 1 (110) | — | — | — | — | |
| Stanko | Wholemeal | 6.58 | 4.3 ± 0.2 | 46 ± 1 | 80 ± 6 | 142 ± 7 (151) | 0.258 ± 0.002 | 922 ± 7 | 796 ± 10 | 193 ± 12 |
| Bread A | 6.11 | 4.5 ± 0.4 | 44 ± 2 | 83 ± 1 | 143 ± 3 (213) | — | — | — | — | |
| Bread B | 4.68 | 5.2 ± 0.2 | 50 ± 0 | 99 ± 1 | 167 ± 1 (206) | — | — | — | — | |
| Bread C | 6.20 | 5.2 ± 0.2 | 48 ± 2 | 83 ± 1 | 147 ± 1 (214) | — | — | — | — | |
| Bread D | 6.17 | 5.0 ± 0.0 | 45 ± 2 | 86 ± 3 | 148 ± 5 (190) | — | — | — | — | |
| Bread E | 5.38 | 4.4 ± 0.0 | 43 ± 3 | 83 ± 4 | 139 ± 8 (172) | — | — | — | — | |
| Amilo | Endosperm flour (57%)c | 6.49 | 1.0 ± 0.2 | 15 ± 0 | 14 ± 0 | 34 ± 0 (41)b | 0.092 ± 0.001 | 319 ± 4 | 382 ± 8 | 49 ± 2 |
| Bread A | 6.02 | 0.7 ± 0.0 | 13 ± 0 | 16 ± 0 | 31 ± 0 (53) | — | — | — | — | |
| Bread B | 3.94 | 0.8 ± 0.1 | 14 ± 1 | 14 ± 1 | 31 ± 3 (43) | — | — | — | — | |
| Bread C | 6.03 | 0.7 ± 0.1 | 13 ± 0 | 13 ± 1 | 29 ± 2 (48) | — | — | — | — | |
| Bread D | 6.02 | 0.8 ± 0.5 | 14 ± 1 | 14 ± 2 | 31 ± 2 (43) | — | — | — | — | |
| Bread E | 5.91 | 0.7 ± 0.1 | 12 ± 0 | 13 ± 1 | 26 ± 2 (38) | — | — | — | — | |
| Diament | Endosperm flour (64%) | 6.52 | 1.5 ± 0.1 | 24 ± 2 | 24 ± 1 | 56 ± 0 (63) | 0.151 ± 0.002 | 421 ± 8 | 492 ± 3 | 77 ± 11 |
| Bread A | 6.02 | 1.3 ± 0.0 | 19 ± 1 | 20 ± 0 | 45 ± 0 (74) | — | — | — | — | |
| Bread B | 4.03 | 1.2 ± 0.1 | 20 ± 0 | 24 ± 2 | 51 ± 2 (64) | — | — | — | — | |
| Bread C | 6.03 | 1.0 ± 0.2 | 20 ± 1 | 21 ± 1 | 47 ± 2 (74) | — | — | — | — | |
| Bread D | 6.00 | 1.3 ± 0.1 | 22 ± 2 | 24 ± 2 | 52 ± 2 (70) | — | — | — | — | |
| Bread E | 5.95 | 1.1 ± 0.1 | 17 ± 0 | 19 ± 1 | 40 ± 1 (54) | — | — | — | — | |
| Horyzo | Endosperm flour (63%) | 6.49 | 1.5 ± 0.1 | 24 ± 0 | 31 ± 1 | 61 ± 1 (66) | 0.106 ± 0.002 | 367 ± 12 | 399 ± 9 | 65 ± 8 |
| Bread A | 6.00 | 1.3 ± 0.1 | 18 ± 1 | 18 ± 1 | 41 ± 2 (65) | — | — | — | — | |
| Bread B | 3.98 | 1.7 ± 0.0 | 19 ± 0 | 22 ± 0 | 48 ± 0 (58) | — | — | — | — | |
| Bread C | 6.08 | 1.4 ± 0.1 | 19 ± 1 | 20 ± 1 | 45 ± 3 (67) | — | — | — | — | |
| Bread D | 6.01 | 1.2 ± 0.1 | 18 ± 1 | 22 ± 0 | 45 ± 1 (63) | — | — | — | — | |
| Bread E | 5.94 | 1.1 ± 0.1 | 17 ± 0 | 19 ± 0 | 40 ± 0 (55) | — | — | — | — | |
| Kier | Endosperm flour (63%) | 6.51 | 1.3 ± 0.1 | 20 ± 0 | 29 ± 1 | 55 ± 1 (61) | 0.141 ± 0.004 | 363 ± 3 | 397 ± 9 | 54 ± 2 |
| Bread A | 6.03 | 1.4 ± 0.0 | 17 ± 1 | 21 ± 0 | 43 ± 0 (65) | — | — | — | — | |
| Bread B | 4.03 | 1.3 ± 0.0 | 16 ± 0 | 21 ± 1 | 43 ± 0 (55) | — | — | — | — | |
| Bread C | 6.03 | 1.4 ± 0.2 | 15 ± 0 | 19 ± 0 | 39 ± 1 (58) | — | — | — | — | |
| Bread D | 6.01 | 1.2 ± 0.0 | 18 ± 1 | 22 ± 0 | 45 ± 1 (64) | — | — | — | — | |
| Bread E | 5.56 | 1.3 ± 0.0 | 17 ± 1 | 22 ± 0 | 43 ± 1 (56) | — | — | — | — | |
| Stanko | Endosperm flour (64%) | 6.49 | 1.4 ± 0.0 | 22 ± 2 | 18 ± 0 | 46 ± 2 (52) | 0.108 ± 0.003 | 405 ± 15 | 520 ± 8 | 71 ± 10 |
| Bread A | 5.97 | 1.7 ± 0.1 | 20 ± 0 | 20 ± 0 | 45 ± 0 (73) | — | — | — | — | |
| Bread B | 4.03 | 0.6 ± 0.1 | 21 ± 1 | 23 ± 0 | 53 ± 0 (67) | — | — | — | — | |
| Bread C | 6.01 | 1.5 ± 0.3 | 20 ± 1 | 20 ± 1 | 45 ± 2 (68) | — | — | — | — | |
| Bread D | 6.00 | 0.9 ± 0.0 | 19 ± 0 | 21 ± 1 | 47 ± 1 (62) | — | — | — | — | |
| Bread E | 5.77 | 0.5 ± 0.1 | 19 ± 0 | 21 ± 1 | 46 ± 0 (57) | — | — | — | — | |
| Legenda (winter wheat) | — | 0.7 ± 0.1 | 12 ± 1 | 16 ± 0 | 42 ± 1 (47) | — | — | — | — | |
| Raweta (spring wheat) | — | 1.5 ± 0.2 | 19 ± 0 | 42 ± 1 | 71 ± 1 (74) | — | — | — | — | |
| White wheat bread | — | 0.8 ± 0.0 | 12 ± 3 | 15 ± 0 | 31 ± 4 (35) | — | — | — | — | |
| Wheat crisp bread | — | 0.8 ± 0.1 | 14 ± 0 | 30 ± 0 | 52 ± 0 (59) | — | — | — | — | |
| Rye crisp bread | — | 2.5 ± 0.2 | 24 ± 2 | 47 ± 3 | 77 ± 6 (94) | — | — | — | — | |
| Pumpernickel bread | — | 5.1 ± 0.2 | 37 ± 1 | 56 ± 0 | 106 ± 1 (133) | — | — | — | — | |
Data represent mean ± standard deviation.
a
Sum of p-hydroxybenzoic acid, vanillic acid, caffeic acid, syringic acid, vanillin, p-coumaric acid, sinapic acid and ferulic acid.
b
Values in parentheses refer to sum of soluble (free and ester-bound) PAs.
c
Flour extraction rate.