(g)       Ingredient S100/0 S25/75 S50/50 S25/75 S100/0 (%) Sugar 50 37.5 25 12.5 - Date palm fruit powder - 12.5 25 37.5 50 Wheat flour 500 500 500 500 500 Baking yeast 50 50 50 50 50 Baker’s yeast 20 20 20 20 20 Common salt 9 9 9 9 9 Water (ml) 275 275 275 275 275 Ascorbic Acid 0.25 0.25 0.25 0.25 0.25

S100/0 = Bread with 100% sucrose S75/25 = Bread the sucrose was substituted with 25% date palm fruit pulp S50/50 = Bread the sucrose was substituted with 50% date palm fruit pulp S25/75 = Bread the sucrose was substituted with 75% date palm fruit pulp S0/100 = Bread the sucrose was completely replace with date palm fruit pulp. Table 3: Recipe of different substitution of sucrose with date palm (phoenix dactylifera) fruit on quality of bread.