# Evaluation of the Possibilities of Using Out Malt in Wheat Beadmaking
## 3 Results and Discussion
### Characteristics of Nutritional Value and Antioxidant Potential of Bread
However, the loss of water, including migration from the crumb to the crust of bread, resulted in a decrease in the weight of the bread and, consequently, an increase in the percentage of ingredients remaining in the bread concerning the entire tested sample. The results of the total polyphenols (TP) content in the tested bread samples and their antioxidant capacity measured by DPPH radical scavenging are shown in Table 5. The TP content in bread samples ranged from 49.3 to 89.8 mg GAE/100 g d.m. (WB and SMB, respectively). [PERSON] et al. [49] observed a reduction in the total phenolic and total flavonoid contents in bread compared to the flour used for baking. According to the authors, the antioxidant compounds present in flour may be damaged or degraded as a result of the thermal processes during baking, although losses of these substances probably also occur during the mixing and kneading of the dough. Replacing wheat flour (WF) with 10% OF contributed to an increase in the content of total polyphenols in OB bread, on average by approx. 22% (i.e., average from 49.3 to 60.2 mg GAE/100 g d.m.) compared to the control bread (WB). When the same dose of scalded malt flour (MF) was added to the dough, the amount of polyphenols in SMB bread increased on average by 40.5 mg GAE/100 g d.m., which in percentage terms increased by approx. 82%. These data indicate that malts are a rich source of compounds with bioactive properties, as previously reported by other researchers [77; 78; 15; 79]. Antioxidants produced during the malting process of grains have numerous documented health benefits, including anticancer, blood cholesterol and blood pressure lowering, antidepressants, and prevention of type 2 diabetes and its complications [80]. [PERSON] et al. [15] reported that the bioactive compounds and antioxidant activity in grains often increase during germination. According to the authors, the increase in the polyphenols content may be due to the activation of an enzyme supporting the biosynthesis of polyphenols and enzymatic hydrolysis of polyphenol components bound carbohydrates and proteins in cell walls. [PERSON] et al. [78] found that during the malting process, the total polyphenols content in malt increased 4-fold compared to barley, and this difference was mainly due to higher concentration of _p_-coumaric, ferulic, and sinapic acids in the malt. In a previous study by [PERSON] et al. [16], the total polyphenols content determined in hulled oat malts ranged from 215 to 245 mg GAE/100 g d.m., and in naked oat malt and barley malt samples, the values were 305 and 342 mg GAE/100 g d.m., respectively. The antioxidant activity in bread was closely correlated with the content of total polyphenols content (TP), as reported by researchers [16; 49; 73; 77; 81]. The rate of scavenging the DPPH free radical (Table 5) determined in bread with 10% of scaled oat malt flour (SMB) was an average of 1.63 \(\upmu\)M Trolox/g d.m., and the antioxidant activity was approx. 3-fold higher than that in the control bread (WB). The result of supplementing wheat flour (WF) with oat flour (OF) was an increase of approx. 24% in the antioxidant activity of OB bread (average 0.67 \(\upmu\)M Trolox/g d.m.) compared to the control WB sample (average 0.54 \(\upmu\)M Trolox/g d.m.). Comprehensive Assessment of the Quality Parameters, Nutritional Value, and Antioxidant Potential of Bread Samples Using Principal Component Analysis (PCA)  
A comprehensive assessment of the quality parameters, nutritional value, and antioxidant potential of the tested bread samples was presented using Principal Component Analysis (PCA), as illustrated in Figure 1.  
The first two principal components (PC1 and PC2) explained 98.62% of the variability (Figure 1a). The PC1 accounted for 78.46% of the variability with the major parameters, such as the specific volume (V100), crumb hardness twenty-four (H24) and seventy-two (H72) hours after baking, bread moisture (M), as well as soluble dietary fiber content (S-DF).