Table 5.
Total anthocyanin content using pH differential method.
| Bread-Making Stages | Öelands hvede | Indigo | Konini |
|---|---|---|---|
| Flour * | nd | 10.41 ± 0.39 a | 5.31 ± 0.02 d |
| Mixing * | nd | 8.09 ± 0.37 c | 4.22 ± 0.07 f |
| 30 min Fermenting * | nd | 8.60 ± 0.47 bc | 4.65 ± 0.25 ef |
| 65 min Fermenting * | nd | 8.97 ± 0.26 b | 4.80 ± 0.08 de |
| Bread Loaf * | nd | 4.64 ± 0.24 ef | 2.15 ± 0.04 g |
| Bread Crust * | nd | 4.16 ± 0.21 f | 1.99 ± 0.07 g |
| Bread Crumb * | nd | 4.81 ± 0.26 de | 2.18 ± 0.08 g |
* Results were expressed as mg cyanidin-3-glucoside equivalents/100 g. Values with different letters are significantly different (p < 0.05).