Effects of fermentation and baking of whole wheat and whole rye sourdough breads on cereal alkylresorcinols

Alkylresorcinol (AR) content was determined in multiple-stage whole wheat and whole rye flour sours, as well as in whole wheat and whole rye flour doughs and breads. AR content decreased considerably during fermentation and baking. AR content was reduced by 20 and 46%, respectively, at the end of sourdough starter fermentation of whole wheat and whole rye flour sours. AR content, which was 512 and 210 mu g/g in whole rye and whole wheat flour doughs, respectively, was 30 and 0 mu g/g, respectively, after baking of breads. Synthetic AR added at different levels to doughs was also greatly reduced during fermentation and baking.