Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads

This study aimed to evaluate the effects of multi-grain (wheat, oat, rye, wheat bran, soy, maize) combinations on Maillard reaction products (MRPs) and total antioxidant capacity (TAC) in breads. Wheat bran-, soy- and maize-containing breads were efficient in suppressing the formation of 5-hydroxymethylfurfural. All multi-grain combinations had higher furosine concentrations as compared to wheat bread. Wheat bran or maize associated breads were free of acrylamide or contained lower amounts of acrylamide. Wheat bran- and soy flour-containing breads enhanced the TAC by at least 50%. Among all the tested binary (10 combinations), ternary (10 combinations), quaternary (5 combinations) and quinary (1 combination) grain mixtures of breads, 15, 35 and 50% showed synergistic, additive and antagonistic interactions with regards to TAC values determined with ABTS assay, respectively.