Abstract In this study, bread crust-like systems were prepared by heating (5, 15 and 30 min at 200 °C) freeze-dried fermented doughs obtained using different cereal grains. The flours of whole wheat, refined wheat, whole einkorn, whole rye, whole oat and whole maize were used. The effects of fermentation and heating on bound ferulic acid concentration and total antioxidant capacity were determined. Besides, high molecular weight fractions, containing also melanoidins formed in bread crust-like systems during heating were analyzed for their bound ferulic acid content and total antioxidant capacity. Increasing heating time at 200 °C also increased the amounts of high molecular weight fractions in the bread crust-like systems for all cereals. The total antioxidant capacity of bread crust-like samples increased significantly with heating time (p

中文翻译：

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发酵和热处理对由不同全麦面粉制成的面包皮样系统的结合阿魏酸含量和总抗氧化能力的影响

摘要 在这项研究中，通过加热（200 °C 下 5、15 和 30 分钟）使用不同谷物获得的冷冻干燥发酵面团制备面包皮样系统。使用全麦、精制小麦、全单粒小麦、全黑麦、全燕麦和全玉米的面粉。测定了发酵和加热对结合阿魏酸浓度和总抗氧化能力的影响。此外，还分析了加热过程中在面包皮样系统中形成的含有类黑素的高分子量部分的结合阿魏酸含量和总抗氧化能力。在 200 °C 下增加加热时间也增加了所有谷物类面包皮系统中高分子量部分的数量。面包皮样样品的总抗氧化能力随加热时间显着增加（p