Skip to main content
. 2022 Apr 18;13:873432. doi: 10.3389/fmicb.2022.873432

FIGURE 2.

FIGURE 2

(A) Total free phenolics in durum wheat flour unfermented dough (DWF unfermented dough), durum wheat flour -baker’s yeast-fermented dough (DWF-baker’s yeast-fermented dough), durum wheat flour/date seeds flour unfermented dough (DWF/DSF-unfermented dough), durum wheat flour/date seeds flour sourdough (DWF/DSF-sourdough), and durum wheat flour/date seeds flour–baker’s yeast-fermented dough (DWF/DSF-baker’s yeast-fermented dough). (B) DPPH⋅ radical scavenging activity of water- (black bars) and methanol- (white bars) soluble extracts obtained from durum wheat flour unfermented dough (DWF unfermented dough), durum wheat flour–baker’s yeast-fermented dough (DWF-baker’s yeast-fermented dough), durum wheat flour/date seeds flour unfermented dough (DWF/DSF unfermented dough), durum wheat flour/date seeds flour sourdough (DWF/DSF sourdough), and durum wheat flour/date seeds flour–baker’s yeast-fermented dough (DWF/DSF-baker’s yeast-fermented dough). Data are the means ± standard deviation of three independent experiments analyzed in triplicate. Bars with different superscript letters differ significantly (P < 0.05).