To monitor chemical reactions between ferulate and proteins during breadmaking, 8-14C- (E)-ferulic acid-(d-galactopyranose-6'-yl) ester was synthesized as a radiotracer and added to wheat and rye flour prior to breadmaking. Breads were lyophilized, extracted by means of a modified Osborne fractionation, and the radioactivity of the fractions was determined by scintillation analysis. The major portion of the radioactivity remained in the water-soluble ...
