A Review on: Antioxidant and Its Impact during the Bread Making Process

Emad Mohamed Ali Karrar

doi:doi:10.11648/j.ijnfs.20140306.26

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A Review on: Antioxidant and Its Impact during the Bread Making Process

Emad Mohamed Ali Karrar

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 6)

Received: 6 December 2014 Accepted: 14 December 2014 Published: 19 December 2014

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Abstract

Antioxidant compounds in food play an important role as a health protecting factor. Major sources of naturally occurring antioxidants are fruits, vegetables and whole grains. This review is focused on the classification, characteristics and mechanism of antioxidant and methodology were reported. Bread and bakery products have an important role in human nutrition. This review is focused also on Changes in antioxidant activity during the bread making process (mixing or dough, fermentation, and baking) and also antioxidant properties in the sourdough. The effects of heat on the antioxidant activity during bread making were reported. The addition of phenols-rich materials with wheat bread is an effective technique to improve the antioxidant potential of the final product.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 6)
DOI	10.11648/j.ijnfs.20140306.26
Page(s)	592-596
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Antioxidant, Classification, Characteristics, Mechanism, Changes during the Bread Making

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APA Style

Emad Mohamed Ali Karrar. (2014). A Review on: Antioxidant and Its Impact during the Bread Making Process. International Journal of Nutrition and Food Sciences, 3(6), 592-596. https://doi.org/10.11648/j.ijnfs.20140306.26

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ACS Style

Emad Mohamed Ali Karrar. A Review on: Antioxidant and Its Impact during the Bread Making Process. Int. J. Nutr. Food Sci. 2014, 3(6), 592-596. doi: 10.11648/j.ijnfs.20140306.26

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AMA Style

Emad Mohamed Ali Karrar. A Review on: Antioxidant and Its Impact during the Bread Making Process. Int J Nutr Food Sci. 2014;3(6):592-596. doi: 10.11648/j.ijnfs.20140306.26

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@article{10.11648/j.ijnfs.20140306.26,
  author = {Emad Mohamed Ali Karrar},
  title = {A Review on: Antioxidant and Its Impact during the Bread Making Process},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {6},
  pages = {592-596},
  doi = {10.11648/j.ijnfs.20140306.26},
  url = {https://doi.org/10.11648/j.ijnfs.20140306.26},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140306.26},
  abstract = {Antioxidant compounds in food play an important role as a health protecting factor. Major sources of naturally occurring antioxidants are fruits, vegetables and whole grains. This review is focused on the classification, characteristics and mechanism of antioxidant and methodology were reported. Bread and bakery products have an important role in human nutrition. This review is focused also on Changes in antioxidant activity during the bread making process (mixing or dough, fermentation, and baking) and also antioxidant properties in the sourdough. The effects of heat on the antioxidant activity during bread making were reported. The addition of phenols-rich materials with wheat bread is an effective technique to improve the antioxidant potential of the final product.},
 year = {2014}
}

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TY  - JOUR
T1  - A Review on: Antioxidant and Its Impact during the Bread Making Process
AU  - Emad Mohamed Ali Karrar
Y1  - 2014/12/19
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140306.26
DO  - 10.11648/j.ijnfs.20140306.26
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 592
EP  - 596
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140306.26
AB  - Antioxidant compounds in food play an important role as a health protecting factor. Major sources of naturally occurring antioxidants are fruits, vegetables and whole grains. This review is focused on the classification, characteristics and mechanism of antioxidant and methodology were reported. Bread and bakery products have an important role in human nutrition. This review is focused also on Changes in antioxidant activity during the bread making process (mixing or dough, fermentation, and baking) and also antioxidant properties in the sourdough. The effects of heat on the antioxidant activity during bread making were reported. The addition of phenols-rich materials with wheat bread is an effective technique to improve the antioxidant potential of the final product.
VL  - 3
IS  - 6
ER  -

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Author Information

Emad Mohamed Ali Karrar

Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, P.O. Box 20, Sudan

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APA Style

Emad Mohamed Ali Karrar. (2014). A Review on: Antioxidant and Its Impact during the Bread Making Process. International Journal of Nutrition and Food Sciences, 3(6), 592-596. https://doi.org/10.11648/j.ijnfs.20140306.26

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ACS Style

Emad Mohamed Ali Karrar. A Review on: Antioxidant and Its Impact during the Bread Making Process. Int. J. Nutr. Food Sci. 2014, 3(6), 592-596. doi: 10.11648/j.ijnfs.20140306.26

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AMA Style

Emad Mohamed Ali Karrar. A Review on: Antioxidant and Its Impact during the Bread Making Process. Int J Nutr Food Sci. 2014;3(6):592-596. doi: 10.11648/j.ijnfs.20140306.26

Copy | Download

@article{10.11648/j.ijnfs.20140306.26,
  author = {Emad Mohamed Ali Karrar},
  title = {A Review on: Antioxidant and Its Impact during the Bread Making Process},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {6},
  pages = {592-596},
  doi = {10.11648/j.ijnfs.20140306.26},
  url = {https://doi.org/10.11648/j.ijnfs.20140306.26},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140306.26},
  abstract = {Antioxidant compounds in food play an important role as a health protecting factor. Major sources of naturally occurring antioxidants are fruits, vegetables and whole grains. This review is focused on the classification, characteristics and mechanism of antioxidant and methodology were reported. Bread and bakery products have an important role in human nutrition. This review is focused also on Changes in antioxidant activity during the bread making process (mixing or dough, fermentation, and baking) and also antioxidant properties in the sourdough. The effects of heat on the antioxidant activity during bread making were reported. The addition of phenols-rich materials with wheat bread is an effective technique to improve the antioxidant potential of the final product.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - A Review on: Antioxidant and Its Impact during the Bread Making Process
AU  - Emad Mohamed Ali Karrar
Y1  - 2014/12/19
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140306.26
DO  - 10.11648/j.ijnfs.20140306.26
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 592
EP  - 596
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140306.26
AB  - Antioxidant compounds in food play an important role as a health protecting factor. Major sources of naturally occurring antioxidants are fruits, vegetables and whole grains. This review is focused on the classification, characteristics and mechanism of antioxidant and methodology were reported. Bread and bakery products have an important role in human nutrition. This review is focused also on Changes in antioxidant activity during the bread making process (mixing or dough, fermentation, and baking) and also antioxidant properties in the sourdough. The effects of heat on the antioxidant activity during bread making were reported. The addition of phenols-rich materials with wheat bread is an effective technique to improve the antioxidant potential of the final product.
VL  - 3
IS  - 6
ER  -

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