## 3 Results
### Sensory Profile  
The sensory profile of the breads was assessed through a panel test. The average scores obtained from the evaluations of 10 assessors showed that the most evident differences of the SD5-B compared to the breads not containing GPP were related to crust and crumb color, which was markedly more intense (Figure 4).  
The use of sourdough in SD0-B and SD5-B moreover conferred perceivable acidic taste and odor compared to CY-B (Figure 4). The friability of SD5-B was judged similar to the baker's yeast control, despite the higher presence of fibers. Astringency and herbaceous flavors, attributes included because typical of grape pomace, were clearly recognized by panelists, but not perceived as defect. Among the three breads, SD5-B received the highest score for the overall flavor intensity.  
\begin{table}
\begin{tabular}{l c c c} \hline  & **cY-B** & **SD0-B** & **SD5-B** \\ \hline
**Specific volume (cm\({}^{3}\)/g)** & \(3.12\pm 0.06\)\({}^{\text{ a}}\) & \(3.06\pm 0.03\)\({}^{\text{ ab}}\) & \(2.92\pm 0.04\)\({}^{\text{ b}}\) \\
**Hardness (N)** & \(52.51\pm 1.20\)\({}^{\text{ a}}\) & \(51.76\pm 2.05\)\({}^{\text{ a}}\) & \(52.76\pm 0.14\)\({}^{\text{ a}}\) \\
**Cohesiveness** & \(0.57\pm 0.00\)\({}^{\text{ a}}\) & \(0.46\pm 0.05\)\({}^{\text{ b}}\) & \(0.35\pm 0.02\)\({}^{\text{ c}}\) \\
**Springiness** & \(0.84\pm 0.02\)\({}^{\text{ b}}\) & \(0.84\pm 0.01\)\({}^{\text{ b}}\) & \(1.15\pm 0.10\)\({}^{\text{ a}}\) \\
**Chewiness (N)** & \(27.06\pm 3.37\)\({}^{\text{ b}}\) & \(19.95\pm 0.95\)\({}^{\text{ c}}\) & \(44.30\pm 0.07\)\({}^{\text{ a}}\) \\ \hline Crust color & & & \\
**L** & \(62.86\pm 1.43\)\({}^{\text{ a}}\) & \(57.51\pm 0.34\)\({}^{\text{ a}}\) & \(46.15\pm 2.79\)\({}^{\text{ b}}\) \\
**a** & \(-1.61\pm 0.24\)\({}^{\text{ b}}\) & \(-1.90\pm 0.34\)\({}^{\text{ b}}\) & \(1.20\pm 0.27\)\({}^{\text{ a}}\) \\
**b** & \(18.93\pm 0.38\)\({}^{\text{ a}}\) & \(16.54\pm 1.57\)\({}^{\text{ a}}\) & \(12.18\pm 0.89\)\({}^{\text{ b}}\) \\
**\(\Delta\)E** & \(33.99\pm 1.34\)\({}^{\text{ b}}\) & \(38.07\pm 3.56\)\({}^{\text{ b}}\) & \(47.97\pm 2.61\)\({}^{\text{ a}}\) \\ \hline \multicolumn{3}{l}{Crumb color} & & \\
**L** & \(60.95\pm 3.63\)\({}^{\text{ a}}\) & \(56.61\pm 0.20\)\({}^{\text{ b}}\) & \(45.37\pm 2.05\)\({}^{\text{ c}}\) \\
**a** & \(-4.3\pm 0.52\)\({}^{\text{ a}}\) & \(-3.63\pm 0.20\)\({}^{\text{ a}}\) & \(-0.15\pm 0.15\)\({}^{\text{ b}}\) \\
**b** & \(13.54\pm 0.4\)\({}^{\text{ a}}\) & \(12.59\pm 0.67\)\({}^{\text{ a}}\) & \(8.75\pm 0.14\)\({}^{\text{ b}}\) \\
**\(\Delta\)E** & \(34.02\pm 3.47\)\({}^{\text{ c}}\) & \(37.88\pm 0.11\)\({}^{\text{ b}}\) & \(48.24\pm 2.02\)\({}^{\text{ a}}\) \\ \hline \end{tabular} The data are the means of three independent analysis \(\pm\) standard deviations (n = 3). \({}^{\text{ a}}\)= Values in the same row with different superscript letters differ significantly (\(p<0.05\)).  
\end{table}
Table 5: Volume, textural and color features of the experimental breads. cY-B, 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.