"Plant phenolic compounds have seen increased interest within the field of cereal science in the recent decade, indicated by the ongoing research in their functional and health properties. The objectives of this thesis were (1) to quantify the total phenolic acid and ferulic acid contents of selected Michigan grown wheat varieties harvested in 2013 and 2014, and (2) to compare differences in post-processing antioxidant retention and baking properties between cookies fortified with flour using four different antioxidant formulations (20% bran, 4.4% insoluble arabinoxylan powder, ferulic acid powder, or 20% digested bran with ferulic acid powder)." -- Abstract.
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