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Ferulic acid content variation from wheat to bread.

Sonia Boudaoud1, Delphine Sicard1, Lucas Suc1

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Whole grain

Keywords:
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Area of Science:

  • Agricultural Science
  • Food Science
  • Biochemistry

Background:

  • Whole grains offer health benefits due to phytochemicals, especially in wheat bran.
  • Ferulic acid (FA) is a key bioactive molecule in wheat bran with antioxidant and antimicrobial properties.

Purpose of the Study:

  • To investigate how agricultural practices and bread-making influence ferulic acid (FA) content in wheat bran.
  • To analyze the impact of wheat species, varieties, harvesting locations (terroirs), and bread-making conditions on FA levels.

Main Methods:

  • Analyzed FA concentration in wheat bran from various species and varieties harvested at different French terroirs in 2015 and 2017.
  • Evaluated the effect of bread-making processes, including baking and leaven type, on FA content in dough and bread.

Main Results:

  • Significant variations in FA content were observed across different wheat varieties and terroirs.
  • Bread-making factors like baking and leaven type significantly altered FA content in dough and bread.
  • Differences in FA content were attributed to microbial strain diversity and flour used in backslopping, not fermentation type.

Conclusions:

  • Agricultural practices (terroir, variety) and bread-making significantly impact ferulic acid (FA) content in wheat bran and bread.
  • Understanding these factors is crucial for optimizing the health benefits of whole grain products.
  • The diversity of microbial strains and flour composition in leavening agents plays a key role in FA modification during bread making.