Metabolic Effects of Bread Fortified with Wheat Sprouts and Bioavailability of Ferulic Acid from Wheat Bran

Gaby Andersen, Peter Koehler, Veronika Somoza

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

8 Scopus citations

Abstract

Wheat is the principal cereal used in the preparation of a variety of bakery products. Utilization of germinated wheat in bakery products can involve both field-sprouted and intentionally or artificially germinated wheat. More than 15% of wheat produced suffers from field sprouting. The flours obtained from grains sprouted in the field have been shown to have detrimental effects on dough and bread properties and on pasta products. By using wheat sprouts that had been germinated for only 4.25 days (102 h), an edible product with good baking and sensory qualities is obtained. The beneficial health effects of wheat sprouts may be due to not only the fiber content but also the high amount of phenolic compounds. The health-promoting effects range from antioxidant functions to glucose-lowering effects. However, because the bioavailability of phenolic compounds from grains is very low, strategies have to be developed to enhance their natural bioavailability.

Original languageEnglish
Title of host publicationFlour and Breads and their Fortification in Health and Disease Prevention
PublisherElsevier
Pages507-517
Number of pages11
ISBN (Electronic)9780123808868
DOIs
StatePublished - 1 Jan 2011
Externally publishedYes

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