TABLE 2.

Chemical characterization of 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 type I sourdough (DWF/DSF sourdough), and durum wheat flour/date seeds flour baker’s yeast-fermented dough (DWF/DSF-baker’s yeast-fermented dough).

	pH	TTA (ml NaOH 0.1 M per 10 g)	Lactic acid (g per 100 g)	Acetic acid (g per 100 g)	Total proteins (g per 100 g)	Total peptides (g per 100 g)	Total free amino acids (g per 100 g)
DWF-unfermented dough	6.2 ± 0.2a	4.1 ± 0.1d	n.d.	n.d.	6.6 ± 0.4a	4.1 ± 0.1b	0.05 ± 0.02
DWF-baker’s yeast fermented dough	6.1 ± 0.2a	5.5 ± 0.2c	0.18 ± 0.06b	0.11 ± 0.07	6.4 ± 0.3a	3.5 ± 0.2c	0.05 ± 0.01
DWF/DSF-unfermented dough	6.0 ± 0.1a	6.2 ± 0.1b	n.d.	n.d.	5.2 ± 0.2b	4.2 ± 0.3b	0.03 ± 0.03
DWF/DSF-sourdough	4.0 ± 0.2b	13.3 ± 0.1a	1.46 ± 0.13a	0.23 ± 0.08	4.5 ± 0.4c	4.9 ± 0.2a	0.04 ± 0.01
DWF/DSF-baker’s yeast fermented dough	5.9 ± 0.2a	6.2 ± 0.1b	0.24 ± 0.09b	0.09 ± 0.07	4.6 ± 0.4c	3.1 ± 0.1c	0.05 ± 0.02

^a,b,cMeans within the columns with different superscript letters are significantly different (P < 0.05).