Table 3.

Antioxidant activity and total polyphenol content in the examined bread samples (in dry matter).

Sample	Antioxidant activity (μM Tx/kg)	Total polyphenol content (TPC) (mg catechin/kg)
K	0.379 ± 0.021b	Not detected
SBK 0/80	1.408 ± 0.050c	3.1 ± 0.5a
SB 10/80	1.817 ± 0.017d	59.4 ± 1.1b
SB 20/80	2.137 ± 0.000e	65.8 ± 0.8c
SBK 0/120	0.221 ± 0.000s	Not detected
SB 10/120	2.377 ± 0.079f	136.1 ± 1.3d
SB 20/120	2.297 ± 0.052f	308.7 ± 0.7e

Presented data are mean values (n = 4) ± standard deviation (values signed with the same letters in particular columns do not differ significantly at 0.05 level of confidence). Abbreviations of samples are the same as explained in footnote of Table 1.