Abstract Sourdough bread is valued for its health benefits; however, its adoption in Algeria remains limited. This study aimed to enhance the value of the local date palm (Phoenix dactylifera) and improve bread quality by evaluating the impact of date incorporation into the sourdough starter (at 0, 50, 100, and 150 g) on the physicochemical properties (color, texture, porosity) and sensory acceptance of the resulting bread. The results showed that using a date-enriched starter improved the bread’s structure. The SB3 sample (150 g of dates) exhibited the highest porosity, giving the crumb an exceptionally airy and light texture. This method also significantly extended the bread’s shelf life, particularly in samples SB2 and SB3, thereby reducing food waste. In consumer tests, sample SB2 (100 g of dates) received the highest acceptance rating. This work highlights the potential of sourdough bread made with a date-enriched starter while also identifying challenges for its large-scale adoption in the Algerian market, such as local sensory preferences and economic constraints, for its large-scale adoption.
Bellal et al. (Thu,) studied this question.