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Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

✍ Scribed by Anusooya S. Sivam; Dongxiao Sun-Waterhouse; SiewYoung Quek; Conrad O. Perera

Book ID
111406560
Publisher
Institute of Food Technologists
Year
2010
Tongue
English
Weight
378 KB
Volume
75
Category
Article
ISSN
0022-1147

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## Abstract **BACKGROUND:** The purpose of this study was to evaluate the effect of baking process on the antioxidant activity of different phenolic acids. Antioxidant potential was determined using the β‐carotene‐bleaching activity assay, and free phenolic acid levels were determined by high‐perfo