title: A review of the process-induced changes in the phytochemical content of cereal grains: the breadmaking process.
abstract: The importance of cereal grains in human nutrition is well documented. Especially the impact of whole grains consumption on human health has attracted much attention over the last decades. The health benefits are associated with the high content of cereal grains in dietary fiber but also recent research has shown that cereal grains are rich in bioactive compounds, which are unique in composition and different to phytochemicals from other sources such as fruit and vegetables. Cereal grains however are processed before human consumption. Depending on the process, the levels and the composition of the available bioactive compounds can be affected. Knowledge of the effect of these processes on the phytochemical compounds is essential to ensure the products generated are nutritious and can convey health benefits to the consumers. This article reviews the literature on the effect of milling and breadmaking processes on the levels and profile of bioactive compounds. Milling and breadmaking are two of the most common processes used universally to prepare the grains for consumption. These processes involve several stages and many variable factors, which can alter the levels and profile of the available phytochemicals in the end-product.
authors.affiliation: a Food Chemistry and Technology Department, Teagasc Food Research Centre , Ashtown, Dublin 15, Ireland.
authors.forename: Anastasia
authors.initials: A
authors.lastname: Ktenioudaki
authors.forename: Laura
authors.initials: L
authors.lastname: Alvarez-Jubete
authors.forename: Eimear
authors.initials: E
authors.lastname: Gallagher
mesh_terms: D001939:Bread / Q000032:analysis*; D004043:Dietary Fiber; D002523:Edible Grain / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D064209:Phytochemicals / Q000737:chemistry*
chemical_list: D004043:Dietary Fiber; D064209:Phytochemicals
keywords: Baking; bioactives; bread; cereals