ANTIRADICAL ACTIVITY OF RYE BREAD DURING BAKING

Nowadays one of most urgent problems is the production of healthy food which ensures normal maintenance of the human body. Rye bread is one of the bases of wholesome food. Every year scientists in Europe and other countries carry out investigations on the nutritional impact of processing rye. interesting questions arise regarding changes in the biologically active compounds in rye bread as a result of processed. Connate antiradical activity (ARA) of rye bread affects free radicals by scavenging or donating electrons, which suggests that the ARA of rye bread averts attacks of free radicals on human cells. Therefore it is important to use antioxidants containing products with antiradical activity in human diets. The aim of this study was to analyse the impact of baking processing on rye bread antiradical activity. The object of the study was Latvian traditional rye bread baked in a commercial bakery, made with scald, and baked in a clay-floor firewood oven. The antiradical activity of rye bread crumb and crust was measured by using free radical 2.2-diphenyl-1-picrylhydrazyl (DPPH). It was concluded in the research that rye flour type 1740 has antiradical activity by scavenging 67 mu mol.100g(-1) DM of the stable free radical DPPH, which is 13% more than the dough antiradical activity of the same flour. The antiradical activity of the crust is 49.6% more than the antiradical activity of the crumb. Baking time has no significant impact on changes in the antiradical activity of rye bread crumb.