Showing retention factors for polyphenols in Rye, 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 - Rye, whole grain flour / Bread, rye, whole grain flour | |||||||
|---|---|---|---|---|---|---|---|
| Phenolic acids | |||||||
| Hydroxycinnamic acids | 5-8'-Dehydrodiferulic acid | 1.24 | 1.24 | 1.24 | 0 | 1 | 1 |
| 5-8'-Benzofuran dehydrodiferulic acid | 1.09 | 1.09 | 1.09 | 0 | 1 | 1 | |
| Ferulic acid | 1.08 | 1.08 | 1.08 | 0 | 1 | 1 | |