The determination of antioxidant activity of gluten-free sourdough and bread with frap method

U današnjem modernom svijetu sve je više ljudi izloženo svakodnevnom stresu zbog čega se javljaju različite bolesti, a time i potreba za pravilnom i nutritivno kvalitetnijom prehranom. Broj oboljelih od celijakije je sve veći pa je i potražnja za bezglutenskim proizvodima u svakodnevnom porastu. S obzirom da je bezglutenski kruh nutritivno siromašan, potrebno ga je obogatiti različitim dodacima. Također, moderne metode proizvodnje kruha upotrebom pekarskog kvasca S. cerevisiae i kratkotrajna fermentacija daju kruh lošije kvalitete i trajnosti zbog čega se sve više pribjegava proizvodnji kruha uz dodatak kiselog tijesta. Stoga je cilj ovog rada bio utvrditi utjecaj brašna žutog graška i kiseljenja tijesta pomoću bakterija mliječne kiseline (BMK) na antioksidativnu aktivnost bezglutenskog kiselog tijesta i kruha. Utvrđeno je da kiseljenje s različitim kulturama BMK povećava antioksidacijsku aktivnost, dok je dodatak brašna žutog graška smanjuje.In today's modern world, more and more people are exposed to daily stress, which is why there is even more different illnesses and need for healthy and nutritious nutrition grows. The number of celiac patients is increasing, so demand for gluten-free products is daily growing. Since the gluten-free bread is nutritiously poor, it is necessary to enrich it with various supplements. Also, modern methods of bread making using baker's yeast S. cerevisiae and short-therm fermentation negativelly affect breads quality and durability which is why bakery industry is increasingly using the addition of sourdough. The aim of this study was to determine the influence of addition of yellow pea flour and sourdough prepared with different lactic acid bacteria (LAB) on the antioxidant activity of gluten-free sourdough and bread. It was found that fermentation with different LAB cultures increases antioxidant activity, while the addition of yellow pea flour reduces it