The Sourdough School

BREAD COURSES || NUTRITION TRAINING || DIGESTION ANALYSIS || PERSONALISED BREAD

Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

+44(0)7813308301
[email protected]
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Student Login

Book a consultation

Navigation
  • courses
    • Book a Call
    • 12 week Bread Delivery Gut Reset Course
    • 1 Day Practitioner BALM Training Day
    • 3 Day Bake for Heath Workshops
    • 6 Day Reset Retreat
    • Annual Tuscan Retreat
    • The Diploma
  • Personalisation
    • Bread & Health Assessments
    • Personalising Bread
    • Personalising Bread Using Nutrigenetics
    • Priority Access: Join the Waiting List
  • About
    • About The Sourdough School
    • Contact Us & FAQ
    • General FAQ’s about The School
    • Request a Callback
    • Where to stay & more
    • Reviews
    • The Team
    • A Social Enterprise
    • Contributors & Guest Tutors
    • What Our Students Say
    • Login
  • Our Approach
    • Baking as Lifestyle Medicine (BALM)
    • Prove it – The Case Studies
    • 12 Week Student Support Pack
    • Bread as Preventative Health
    • Training Bakers & Healthcare Professionals
    • Diversity Bread™
    • BALM & Bread in The Blue Zone
    • Proven: Bread Podcast
  • Admissions
    • Request a callback
  • Shop
    • Our Flour and Ingredients
    • Our Books
    • Equipment
    • Flours From Farmers Directory
    • Add Farmer to the Directory

166 - ‘Release of Free Ferulic Acid and Changes in Antioxidant Properties during the Wheat and Rye Bread Making Process’. Food Sci. Biotechnol. 23(3): 831-840

Reference Number: 166

Year: 2014

Authors: Iwona Konopka, Ma?gorzata Ta?ska, Alicja Faron and Sylwester Czaplicki

Link: Link to original paper

Nutrition: Antioxidants | Polyphenols

Summary

Summary

Changes in the free ferulic acid (FFA) contents and antioxidant properties during bread making processes
were determined. Experimental breads were produced from whole meal and white wheat and rye flours, and fermented using either baker’s yeast or sourdough starter. Sourdough fermented bread contained the highest content of FFA. Release of occurred mainly during dough fermentation. A further increase in the ferulic acid content in the bread crumb and a decrease in the crust was observed. Total antioxidant properties of sourdough bread, defined as the sum of lipophilic and hydrophilic compound activities, were significantly (p<0.05) higher than for yeast bread. Sourdough bread contained more methanol soluble phenolic compounds, proteins, tocochromanols, and oxidized products of fatty acids than yeast bread. The equilibrium between the anti- and pro-oxidative compound contents resulted in similar antioxidant properties for bread using both types of fermentation, and to results observed for the flour used for baking

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up

BANT Member
Lifecode GX

Terms and Conditions | Privacy Policy
Copyright © 2025 Vanessa Kimbell
Call +44 (0)7813308301 | Email [email protected]
Registered in England & Wales: 08412236
Website by Callia Web