## 3 Results
### Breads
#### 3.5.1 Biochemical and Nutritional Characterization
Results are expressed as percent ratio to LPS treatment. Values are means of two experiments in triplicate. \({}^{\mathrm{a-c}}\) Values with different superscript letters differ significantly (\(p<0.05\)). Bars of standard deviations are also represented. After cooking, the dough undergoes a drop in weight due to the evaporation of part of the water contained in the dough, hence the final moisture of the loaves was 27% (\(w/w\)). Proximal composition of the breads was also determined (Table S2). The main differences related to the presence of GPP (SD5-B) compared to the other two breads mainly concerned dietary fibers content, which was 30% higher in SD5-B compared to cY-B (2.72%). Consequentially, carbohydrates were slightly but significantly (\(p<0.05\)) lower in SD5-B. The differences in the nutritional label did not determine significant variations in the energy value of the three experimental breads. The analysis of free amino acids performed with the Biochrom 30 automatic amino acid analyser (Figure 3) showed that sourdough fermentation caused the increase of Ala, Val, GABA (\(\gamma\)-aminobutyric acid), Lys, Trp, Arg and Pro concentrations (SD5-B and SD0-B vs. cY-B), whereas the presence of pomace generated an increase in Cys and Tyr (SD5-B vs. cY-B). \begin{table}
\begin{tabular}{l c c c} \hline \hline  & **cY-B** & **SD0-B** & **SD5-B** \\ \hline _Volume increase (mL/min)_ & 0.212 \(\pm\) 0.013 a  & 0.198 \(\pm\) 0.009 a  & 0.205 \(\pm\) 0.008 a  \\ _pH_ & 5.61 \(\pm\) 0.02 a  & 4.59 \(\pm\) 0.01 b  & 4.48 \(\pm\) 0.02 b  \\ _TTA (mL NaOH 0.1 M)_ & 2.5 \(\pm\) 0.13 b  & 4.82 \(\pm\) 0.24 a  & 5.10 \(\pm\) 0.16 a  \\ _Lactic acid (mmol/kg)_ & 1.32 \(\pm\) 0.11 b  & 23.13 \(\pm\) 0.49 a  & 24.18 \(\pm\) 0.62 a  \\ _Acetic acid (mmol/kg)_ & 1.40 \(\pm\) 0.21 c  & 6.32 \(\pm\) 0.28 a  & 4.64 \(\pm\) 0.36 b  \\ _QF_ & 3.66 \(\pm\) 0.19 b  & 5.21 \(\pm\) 0.14 a  \\ _Total Free Amino acid (mg/kg)_ & 111 \(\pm\) 4 b  & 279 \(\pm\) 8 a  & 267 \(\pm\) 6 a  \\ _DPPH Radical Scavenging Activity (\%)_ & 7.3 \(\pm\) 0.2 c  & 12.0 \(\pm\) 1.3 b  & 46.2 \(\pm\) 2.3 a  \\ \hline \hline \end{tabular} The data are the means of three independent analysis \(\pm\) standard deviations (n = 3). a: Values in the same row with different superscript letters differ significantly (\(p<0.05\)).  
\end{table} 
Table 4: Bread characterization data: cY-B, a control bread, leavened with 2% \(w/w\) baker’s yeast; SD0-B, control sourdough bread, containing 25% \(w/w\) of the SD0 sourdough, and leavened with 2% \(w/w\) baker’s yeast; SD5-B, a sourdough bread containing 25% \(w/w\) of the SD5 sourdough, and leavened with 2% \(w/w\) baker’s yeast. Figure 3: Free amino acids (mg/kg) in experimental breads. cY-B, a control bread, leavened with 2% \(w/w\) baker’s yeast; SD0-B, control sourdough bread, containing 25% \(w/w\) of the SD0 sourdough, and leavened with 2% \(w/w\) baker’s yeast; SD5-B, a sourdough bread containing 25% \(w/w\) of the SD5 sourdough, and leavened with 2% \(w/w\) baker’s yeast. Data are the means of three independent analyses. a: Values with different superscript letters differ significantly (\(p<0.05\)). Bars of standard deviations are also represented.