Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types

Bread and especially wheat bread as the basic food of society is one indispensable sources human nutrition. Color browning (caramelization) occurring in bakery products a result heat treatment an important indicator Maillard reaction (MR). As types, francala bread, grissini, rusk traditional oven-dry were examined. Antioxidant substances MR crust have place preventing colon cancer for terms health. In this study, hue angle (H), chroma (C) Browning index (BI) tests applied due to caramelization by taking samples from parts some types made flour. Amount antioxidant substance formed was determined 2, 2-diphenylpicrilhydrazil (DPPH) total phenolic determination (TFM) methods. The amount study measured 123-125 mg GAE / 100g crusts, 73-115 at rusk, 41-73 74-104 grissini bread. DPPH highest values; 16.64% 38.2% 18% 46% BI value has been between 56-127 it observed that crusts increased caramelization.