Figure 3.

Evolution of DPPH antioxidant activity during 6 h of sourdough preparation and breadmaking. Different lowercase letters indicate statistically significant differences within the group of the same wheat variety, while different uppercase letters indicate statistically significant differences between different wheat varieties in all stages individually (flour, different intervals of dough fermentation time and sourdough bread). Control refers to yeast-fermented wheat flour bread, used as reference bread for comparison with the obtained sourdough breads.