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  • 1 Slovak University of Technology in Bratislava Department of Nutrition and Food Assessment, Institute of Biochemistry, Nutrition and Health Protection Radlinského 9 812 37 Bratislava Slovak Republic
  • | 2 Slovak University of Technology in Bratislava Department of Food Science and Technology, Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology Radlinského 9 812 37 Bratislava Slovak Republic
  • | 3 Food Research Institute Priemyselná 4 P. O. Box 25 824 75 Bratislava 26 Slovak Republic
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Whole cereal flours (buckwheat, barley, and oat) and wheat bran were used to substitute 20% of white bakery wheat flour to prepare round rolls. Round roll quality was evaluated by determining total phenolic and total flavonoid contents, antioxidative capacity, the content of lipid hydroperoxides (primary oxidation products), and sensory profiling. Moreover, the stability of the phenolic compounds and antioxidant behaviour throughout processing was studied. Technological processing does not cause any significant loss of phenolics (less than 5%). A significant increase in antioxidants and phenolics of the flour mixtures and final products were observed compared to those of white wheat round rolls (as control). Buckwheat and barley round roll crumbs contained the highest total phenolic and total flavonoid contents, and were the most effective in enhancing antioxidant activity, which increased 15-fold and 8-fold, respectively, when compared to the control roll. The tested cereals effectively retarded formation of lipid hydroperoxides (from over 50% to control), which are undesirable from both a nutrition and storage/shelf life perspective. The results of sensory analyses showed that such bakery products are accepted by consumers with the exception of the product made with oat flour, where a reduction in the oat content would be preferable.

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