TY - JOUR
T1 - Heat induced formation of free radicals in wheat flour
AU - Andersen, Mogens Larsen
AU - Erichsen, Henriette Rifbjerg
AU - Skibsted, Leif Horsfelt
AU - Graversen, Heidi Barner
AU - Rodrigues-Filho, Ubirajara P.
PY - 2011/11
Y1 - 2011/11
N2 - Oxidative Stability of bread is increasingly being recognized as important for long shelf-life. Formation of free radicals in whole wheat flour and white flour during heating was compared using Electron Spin Resonance spectroscopy in order to identify the primary oxidative events. Heating lead to a higher content of free radicals in wholemeal wheat flour than in white flour, since components in the husk seem to make a major contribution. Two different pathways are suggested for the formation of free radicals in wheat flour. The activation energy for the radical formation in the flours was estimated by Arrhenius plot as 34 kJ mol-1 up to 453 K, and above 473 K higher activation energies were observed. The change in activation energies indicates a change in reaction mechanisms for oxidation probably involving species with different mobility, i.e. different molecular weight. The accumulated concentration of free radicals in heated flour increased during one month storage and it is slightly affected by the water activity in the storage container.
AB - Oxidative Stability of bread is increasingly being recognized as important for long shelf-life. Formation of free radicals in whole wheat flour and white flour during heating was compared using Electron Spin Resonance spectroscopy in order to identify the primary oxidative events. Heating lead to a higher content of free radicals in wholemeal wheat flour than in white flour, since components in the husk seem to make a major contribution. Two different pathways are suggested for the formation of free radicals in wheat flour. The activation energy for the radical formation in the flours was estimated by Arrhenius plot as 34 kJ mol-1 up to 453 K, and above 473 K higher activation energies were observed. The change in activation energies indicates a change in reaction mechanisms for oxidation probably involving species with different mobility, i.e. different molecular weight. The accumulated concentration of free radicals in heated flour increased during one month storage and it is slightly affected by the water activity in the storage container.
U2 - 10.1016/j.jcs.2011.05.007
DO - 10.1016/j.jcs.2011.05.007
M3 - Journal article
SN - 0733-5210
VL - 54
SP - 494
EP - 498
JO - Journal of Cereal Science
JF - Journal of Cereal Science
IS - 3
ER -