(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.