Showing retention factors for polyphenols in Common wheat, whole grain flour with the process baked Food Processing

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

mean RF value min max SD n # of references
 
Cereals and cereal products - Cereals - Common wheat, whole grain flour / Bread, common wheat, whole grain flour
Other polyphenols
Hydroxybenzaldehydes Vanillin 0 0 0 0 1 1
mean RF value min max SD n # of references
 
Cereals and cereal products - Cereals - Common wheat, whole grain flour / Bread, common wheat, whole grain flour
Other polyphenols
Hydroxybenzaldehydes Vanillin 1.45 1.45 1.45 0 1 1
Phenolic acids
Hydroxybenzoic acids 4-Hydroxybenzoic acid 1.15 1.15 1.15 0 1 1
Syringic acid 1.73 1.73 1.73 0 1 1
2-Hydroxybenzoic acid 2.11 2.11 2.11 0 1 1
Hydroxycinnamic acids p-Coumaric acid 2.13 2.13 2.13 0 1 1
Ferulic acid 1.25 0.82 1.68 0.43 2 2
5-8'-Dehydrodiferulic acid 1.79 1.79 1.79 0 1 1
5-8'-Benzofuran dehydrodiferulic acid 0.68 0.68 0.68 0 1 1
mean RF value min max SD n # of references
 
Cereals and cereal products - Cereals - Common wheat, whole grain flour / Bread, common wheat, whole grain flour
Polyphenols, total
Polyphenols, total Polyphenols, total 0.62 0.62 0.62 0 1 1