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Influence of baking on anthocyanin content in coloured-grain wheat bread
Plant, Soil and Environment
Composition and degradation of anthocyanins in blue and purple grain wheat during bread production were investigated using the HPLC-MS/MS method. The most abundant anthocyanins were delphinidin-3-rutinoside (blue grain wheat), cyanidin-3-glucoside and peonidin-3-glucoside (purple grain wheat). Peonidin-3-glucoside was also the most stable during grain treatment while delphinidin-3-glucoside had the greatest loss. Both blue and purple grain anthocyanins decreased significantly during breaddoi:10.17221/210/2020-pse fatcat:hjw3yasncfcjbmeyoemgj5f5ma