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. 2022 Apr 18;13:873432. doi: 10.3389/fmicb.2022.873432

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Copyright © 2022 Ameur, Cantatore, Filannino, Cavoski, Nikoloudaki, Gobbetti and Di Cagno.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Principal component analysis (PCA) biplot, based on sensory analysis data of durum wheat flour baker’s yeast bread (DWF-BYB), durum wheat flour/date seeds flour sourdough bread (DWF/DWF-SB), and durum wheat flour/date seeds flour baker’s yeast bread (DWF/DSF-BYB). Sensory attributes were: crust darkness, crumb darkness, crumb elasticity, crumb softness, crust crispness, crumb dryness, sourness, bitterness, rancid, astringency, toasted, nutty, fruitiness, sweetness, fermented, and aroma intensity.