02272nam a2200277 a 450000100080000000500110000800800410001902400340006010000260009424500860012026002490020650000460045552012630050165000200176465000190178465300100180365300080181365300200182165300090184165300150185070000260186570000220189170000270191370000250194070000290196521477802022-12-17       2022    bl uuuu     u00u1 u    #d7 a10.29327/cbcp2022.5177902DOI1 aCOMETTANT-RABANAL, R.  aBioactive compounds of gluten-free whole and wheat breads.h[electronic resource]  aIn: CONGRESSO BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2., 2022, Tecnologia e inovação em pauta: desafios na indústria de cereais e panificação. Anais... Sete Lagoas: Universidade Federal de São João del-Rei, 2022. 4 p.c2022  aEvento online. 15 a 19 agosto 2022. CBCP.  aWhole grains of sorghum, maize, and parboiled rice were used to produce functional flours processed by twin-screw extrusion cooking, then, they were used in gluten-free bread (GFBs) to compare with whole and refined wheat breads (control 1 and control 2 respectively). The breads were evaluated for total phenolic compounds (TPC), antioxidant capacity (ABTS+ ), total condensed tannins (TCT) and phenolic acid profile (PAs) by high performance liquid chromatography. The sorghum and sorghum-corn (1:1) breads, despite being processed by extrusion and baking, showed high amounts of TCT and ABTS+ cation scavenging capacity when against control 2. In addition, high PAs retention and high antioxidant capacity (ABTS+ ) were found in GFBs such as sorghum (protocatechuic, 4-hydroxybenzoic, vanillic, caffeic, and chlorogenic), sorghum corn blend (pcoumaric and ferulic) and multicereal bread (synaptic acid). This could evidence the extrusion process facilitated the release of TPC and PAs that are bonded to the whole grain bran, through membrane softening and shear mechanisms. However, TPC retentions were similar between GFBs and whole wheat bread, due to the predominant phenolic acids in whole wheat bread such as catechin (flavonoid) and synaptic acids.  aFood technology  aPhenolic acids  aDATEM  aEgg  aExtruded flours  aHPMC  aMultigrain1 aCARVALHO, C. W. P. de1 aASCHERI, J. L. R.1 aHIDALGO CHÁVEZ, D. W.1 aGOTTSCHALK, L. M. F.1 aSANTIAGO, M. C. P. de A.