|
| Grain/flour/product | Thermal pretreatment | Research focus | Reference |
|
| Whole wheat kernels | FCCT roasting: 150–234°C at 30–90 Hz | FCCT roasting and AO properties of South African wheat | [112] |
|
| Highland barley | Heat fluidisation (170°C for 20 min) | Physicochemical, ultrastructural, and nutritional characteristics after thermal treatment | [48] |
| Microwave (700 W for 60 s) |
| Baking (220°C for 170 s) |
|
| Sorghum | Microwave heating: 350 and 500 W for 15, 30, and 45 s | AO properties after microwave heating | [40] |
|
| Sorghum | Wet cooking: 60, 80, and 95°C for 1 h | AO capacity (ABTS and DPPH) of thermally treated sorghum | [113] |
| Pressure cooking: 121°C for 15 min |
|
| Maize | IR radiation: 50–100 s, 110, 115, 120, and 140°C | Level of phenolic compounds and total AO capacity of IR-heated samples | [42] |
|
| Millet | Parboiling: steaming of soaked grains for 5 min | AO properties of porridge made from thermally treated millet | [100] |
| Roasting: pan roasting for 5 min |
|
| Teff | Microwave heating: 900 W for 5 min | Effect of heat treatment on total phenol, AO activity, fatty acid composition, and phenolic compounds | [114] |
| Oven roasting: 120°C for 40 min |
|
| Mexican barley | Boiling: 60 min | AO capacity of barley after traditional cooking, roasting, and germination | [115] |
| Sand roasting: 125°C for 30 min |
|
| Barley | Sand roasting: 280°C for 20 s | AO properties and heat treatment | [11] |
| Microwave cooking: 900 W for 120 s |
|
| Barley | Oven toasting: 152°C for 3 h | AO properties of heat-treated barley cultivars | [116] |
| Sand roasting: 280°C for 15 s |
|
| Tartary buckwheat | IR radiation: 130, 150, and 170°C for 10 min | AO activity, total phenolic content, and total flavonoid content after IR heating | [41] |
|
| Sorghum, fonio, and pearl millet | Boiling at 100°C: sorghum for 12 min, fonio for 21 min, and millet for 15 min | Total AO capacity and phenolic profile of whole-meal African cereals after cooking | [117] |
|
| Wheat germ | Heating in fluidised bed dryer: 180°C for 20 min | AO activity and phenolic content of roasted wheat germ | [118] |
| Oven roasting: 180°C for 5, 10, and 20 min |
|
| Wheat germ | Hot air treatment: 150, 180, and 200°C for 40, 20, and 12 min, respectively | AO activity of wheat germ treated with hot air and microwave heating | [101] |
| Microwave heating: 50, 60, and 70°C for 5, 10, 15, and 20 min |
|
| Wheat germ oil | Roasting of wheat germ: 180°C for 0–20 min | Effect of roasting on oxidative stability and AO capacity | [22] |
|
| Bread crust-like system (whole wheat and refined wheat) | Baking: 200°C for 5, 15, and 30 min | Concentration of bound ferulic acid and total AO capacity. Whole wheat flour contains more bran, dietary fibre, and ash, resulting in a higher content of free asparagine, and increased acrylamide production after fermentation and heating | [21] |
|
| Bread crust-like system (whole einkorn, whole rye, whole oats, and whole maize) | Baking: 200°C for 5, 15, and 30 min | Concentration of bound ferulic acid and total AO capacity after fermentation and heating | [21] |
|
| Bread (whole wheat) | Baking: 215°C for 24 min | Effect of breadmaking process on phenolic profile and AO activity of different hard wheat flour | [15] |
|
| White pan bread | Baking: 215°C or 230°C at 24 min or 30 min | Effect of sugar type and amount and baking conditions on physical properties, melanoidin content, and AO capacity | [14] |
|
| Rye bread | Baking: 260°C for 40 min | Effect of flour extraction rate and breadmaking on overall AO activity | [12] |
|
| Biscuits | Baking: 180–220°C for 10–25 min | AO activity with different recipe composition and baking conditions | [119] |
|
| Water biscuits | Baking: 205°C for 18 min (rotating oven) | Heat damage and AO capacity of water biscuits enriched with sprouted wheat and barley | [81] |
|
| Biscuits (maize) | Baking: 200°C for 7 and 10 min 150°C for 12 min | Effect of baking conditions and dough formulation on phenolic compounds, AO capacity, and colour of biscuits | [49] |
|
| Pasta (durum wheat—whole wheat flour and refined semolina) | Boiling for 7 or 8 min (al dente), 11 or 12 min (fully cooked), and 17 or 18 min (over cooked) | AO capacity and carotenoid content with different cooking times | [120] |
|
| Muffins (rice, wheat, oats, maize and barley) | Baking: 170°C for 13 min | Impact of flour type on starch digestibility and AO capacity of muffins | [121] |
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