Cereal Chem 54:475 - 483.  |  VIEW ARTICLE
Alkylresorcinols in Wheat, Rye, and Triticale.

K. Verdeal and K. Lorenz. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Samples of wheat, rye, and triticale, grown under the same agronomic and climatic conditions during four consecutive years, were analyzed for alkylresorcinol content. Rye contained the highest amounts of wheat the lowest of these compounds. Spring triticales showed intermediate values. Milling these grains into bran, shorts, and flour fractions and subsequent analysis showed the bran to contain highest level of alkylresorcinols. Intermediate val ues were found in the shorts, while the flour fractions produced relatively low values. Baking of whole grain meals into breads resulted in losses of alkylresorcinols in the crust and crumb portions of the loaves. The losses were not attributed to heat destruction but were though to have occurrred as the result of fermentation.