Table 4.

Total anthocyanin content in normal and purple wheat grains at different stages of the bread-making process.

Bread-Making Stages	Öelands hvede	Indigo	Konini
Flour *	1.45 ± 0.06 k	10.84 ± 0.27 a	5.61 ± 0.12 e
Mixing *	1.06 ± 0.05 l	8.50 ± 0.14 d	4.38 ± 0.05 h
30 min Fermenting *	1.35 ± 0.03 k	8.95 ± 0.09 c	5.05 ± 0.14 fg
65 min Fermenting *	1.39 ± 0.03 l	9.47 ± 0.31 b	5.20 ± 0.04 f
Bread Loaf *	1.02 ± 0.03 l	4.85 ± 0.03 g	2.60 ± 0.03 i
Bread Crust *	0.86 ± 0.06 l	4.39 ± 0.14 h	2.33 ± 0.05 j
Bread Crumb *	0.55 ± 0.02 m	5.47 ± 0.03 e	2.77 ± 0.06 i

* Results were expressed as mg cyanidin-3-glucoside equivalents/100 g. Values with different letters are significantly different (p < 0.05).