ArticleFoods (Basel, Switzerland)2020
Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Green Extraction Techniques for Recovering Polyphenols From Cocoa Bean Shells for Application in Food Processing: A Systematic Review.Journal of food science · 2026Pooled it
- KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation.Food science & nutrition · 2026Article
- Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay.Antioxidants (Basel, Switzerland) · 2024Review
- Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials.Foods (Basel, Switzerland) · 2024Article
- Microbiological safety and quality survey of some dairy confectioneries with cream filling and topping.Open veterinary journal · 2023Article
- Sorghum Flour Application in Bread: Technological Challenges and Opportunities.Foods (Basel, Switzerland) · 2022Review
- Article
- Review
- Foods, the Best Way to Take Antioxidant Natural Products.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Sprouting has received increasing attention because of the enhanced nutritional values of the derived products. Baking affects the nutrient availability of the end products. The aim of this study was to evaluate how different baking time and temperature affect the nutritional values of bakery products derived from fresh wheat sprouts. Results indicate that the breadlike products showed comparable total polyphenol content and the thermal processes affected the free and bound fractions. Low temperature and high exposure time appear to promote the availability of the free polyphenols and sugars, while high temperature and low exposure time appear to preserve bound polyphenols and starch. Sugar profiles were influenced by baking programs with a higher simple sugar content in the samples processed at low temperature. Phenolic acids showed a strong decrease following processing, and free and bound phenolic acids were positively influenced by high baking temperatures, while an opposite trend was detected at low temperatures. Significant differences in phenolic acid profiles were also observed with a redistribution of hydroxycinnamic acids among the bound and free fractions. It may be concluded that grain type, germination conditions, and the baking programs play a fundamental role for the production of high-nutritional-value bakery products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.