Showing retention factors for polyphenols in Common wheat, whole grain flour with bran 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 with bran / Bread, common wheat, whole grain flour with bran
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 with bran / Bread, common wheat, whole grain flour with bran
Other polyphenols
Hydroxybenzaldehydes Vanillin 0.93 0.56 1.3 0.37 2 1
Phenolic acids
Hydroxybenzoic acids Vanillic acid 1.39 1.26 1.52 0.13 2 1
4-Hydroxybenzoic acid 1.9 0.53 3.26 1.36 2 1
Syringic acid 1.64 1.34 1.94 0.3 2 1
2-Hydroxybenzoic acid 1.73 0.65 2.81 1.08 2 1
Hydroxycinnamic acids p-Coumaric acid 1.09 0.76 1.42 0.33 2 1
Ferulic acid 1.44 0.77 2.1 0.67 2 1
mean RF value min max SD n # of references
 
Cereals and cereal products - Cereals - Common wheat, whole grain flour with bran / Bread, common wheat, whole grain flour with bran
Polyphenols, total
Polyphenols, total Polyphenols, total 0.72 0.71 0.74 0.015 2 1