Showing retention factors for 4-Hydroxybenzoic acid in Common wheat, whole grain flour with bran with the process baked Food Processing
Yield factor value: 0.9 (Wheat and rye bread baked, SE SLV, BERGSTROM 1994_GAINS-AND-LOSSES)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.90 | 0.53 | 3.26 | 1.36 | 2 |
Original Retention Factor Values used to Produce Mean
Menga V., Fares C., Troccoli A., Cattivelli L., Baiano A. (2010) Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species. International Journal of Food Science and Technology 45:7-16
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 3.26 | Flour with 6% bran | Bread with 6% bran | 1.95 | 7.09 | mg/100 g fresh weight |
| 0.53 | Flour with 10% bran | Bread with 10% bran | 6.44 | 3.82 | mg/100 g fresh weight |