Table 4.
DPPH inhibition (%) and total phenolic content of the sourdoughs and breads produced at the bakery.
| Analyses | Sourdoughs | Breads | ||||||
|---|---|---|---|---|---|---|---|---|
| PF7 F | PF9 F | PF7 M | PF9 M | PF7 F | PF9 F | PF7 M | PF9 M | |
| DPPH a | 12.49 ± 0.12 c | 17.68 ± 0.24 a | 13.53 ± 0.26 b | 11.71 ± 0.20 d | 31.98 ± 0.14 B | 30.91 ± 0.25 C | 32.69 ± 0.27 A | 24.04 ± 0.36 D |
| Statistical significance | *** | *** | ||||||
| Total phenols b | 19.53 ± 0.04 d | 30.63 ± 0.34 b | 52.82 ± 0.17 a | 26.19 ± 0.08 c | 18.05 ± 0.11 B | 15.09 ± 0.09 C | 25.82 ± 0.13 A | 11.76 ± 0.10 D |
| Statistical significance | *** | *** | ||||||
a % of inhibition. b mg of gallic acid/100 g of sourdough and bread. F: bakery traditional sourdough/bread. M: novel sourdough/bread made with the addition of SD to the bakeries’ mother doughs. Values in the line with different letters were significantly different according to the Tukey’s test (***, p ≤ 0.001). Sourdoughs and breads were analyzed separately and distinguished with small and capital letters, respectively.