## 3 Results and Discussion
### Baking Test Results
#### 3.3.1 Characteristics of Technological Properties and Color Parameters of Bread
The presence of molasses contributes to the formation of a dark color because it, besides containing significant amounts of sugars available for Maillard reactions, already contains color products like melanoidins and caramel [62,63]. The values of the a* parameter of the breadcrumb of the tested samples fortified with SBPs were in the red color range, on average, from 1.40 to 1.69 (for the control and 10% SBP samples, respectively), while the b* parameter was in the yellow color range, on average, from 14.77 to 17.61 (for the 10% SBP and control samples, respectively). Moreover, lower values of the a* and b* color parameters were measured for the samples with the addition of SBP (on average, 1.38 and 15.74, respectively) than for the samples fortified with SBP with molasses (on average, 1.81 and 16.72, respectively). Also, the values of the C* color parameter, indicating the purity of the breadcrumb color, were the lowest for the samples with a 10% addition of SBPs and the bread samples supplemented with molasses-free SPB (Table 4). Considering the values of saturation and lightness of the breadcrumb color of the tested samples, they can be described as grayish to weak grayish. The color of the evaluated bread samples is due to the addition of dried SBPs, which range from light gray to greenish-gray [46]. The interaction between the two factors (A\(\times\)B) significantly affects the color parameters of breadcrumbs, which cannot be stated in the case of the bread's crust color parameters of the assessed samples enriched with SBP. However, it was noticeable that the bread crusts of supplemented SBP with molasses (mSBP) were characterized by a darker color, with a greater share of red, a smaller share of yellow, and a slightly lower saturation compared to the bread samples enriched with unmolasses SBP (umSBP) (Table 4). During the baking of bread, reactions occur, such as caramelization and the Maillard reaction, which are responsible for the crust coloration and formation of the aroma of the bread. [PERSON] et al. [64] observed a strong correlation between crust color and acrylamide concentration. The acrylamide content in bread depends mainly on the baking time, vault temperature, and steaming, as well as the presence of acrylamide precursors in grain and flour. The acrylamide precursors include the presence of free asparagine and reducing sugars. [PERSON] et al. [65] showed that in soft wheat bread, more than 99% of the acrylamide content was determined in the crust. In turn, [PERSON] and [PERSON] [66] did not determine the acrylamide content in the crumb of evaluated Turkish bread samples. Analysis of the data in Table 4 showed that the acrylamide content (AA) in the tested bread samples with the addition of SBPs ranged from 14.7 (for samples with 1% SBP) to 16.4 ug/kg d.m. (for samples with 10% SBP). In turn, significantly (\(p<0.05\)) higher amounts of acrylamide content were determined in the samples of bread fortified with mSBP. It should be assumed that during the baking of fortified bread SBP with molasses, the simple sugars present in molasses, in reaction with amino acids, could contribute to acrylamide formation in the bread. On the other hand, acrylamide may originally be present in the composition of sugar beet molasses, which was mixed with the sugar beet pulp. However, the acrylamide content in the evaluated bread samples supplemented with SBPs was below 50 ug/kg, i.e., the threshold level set in EU regulations for wheat soft bread [67]. In the samples of wheat-based soft bread produced in Poland and tested by [PERSON] et al. [43], only 4 out of the 56 samples (approx. 7%) contained acrylamide above the above-mentioned limit value for this type of bread. The bread sample obtained in the laboratory baking test was characterized by a proper appearance with the shape of a well-risen leaf, a relatively uniform porosity of the crumb, and the appropriate crust color.