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. 2020 Jul 30;10:12856. doi: 10.1038/s41598-020-69774-6

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© The Author(s) 2020

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Total phenols (mg GAE/g) of (a) conventional red-grained wheat variety T. aestivum L. cv. Aubusson, (b) yellow-grained wheat variety T. aestivum L. cv. Bona Vita, (c) blue-grained wheat variety T. aestivum L. cv. Skorpion, (d) winter emmer variety T. turgidum subsp. dicoccum var. Schrank, Giovanni Paolo and (e) hull-less spring barley variety H. vulgare L. var. nudum Hook, Rondo fermented doughs individually inoculated with selected yeast strains. Control and Zeus IBA represent doughs not inoculated and inoculated with commercial baker’s yeasts, respectively. Bars of standard deviations are also represented. Data followed by the same letter do not differ (welch = (a) 22.49, p < 0.001; (c) 21.82, p < 0.001; (d) 27.12, p < 0.001; (e) 144.63, p < 0.001; (b) F = 7.96, p < 0.001) Boxplot with mean ( ×) and median (black line) are shown.