## 4 Conclusions  
The possibility of using powdered sugar beet pulp (SBP), up to 10%, for enriching flour and producing bread with health-promoting properties was assessed. The optimal share of SBP was at the level of 5%. The addition of SBP in the version with molasses represented an increased potential for enriching bread with natural ingredients.  
The tested indicators of bread enriched with SBP in 1%, with molasses and without molasses, showed many similarities in the technological parameters to the control bread. The share of SBP in the amount of 5 and 10% significantly differentiated the bread samples. Based on the main components of PCA and cluster analysis, the bread without the addition of molasses was distinguished mainly by the increased dietary fiber content, and the one with molasses was characterized by a higher moisture content and bread volume, as well as a darker crumb color and lower fiber content, but with a significantly higher content of polyphenic compounds and antioxidant activity.  
The bread enriched with 5% molassed SBP, compared to the bread with 5% unmolassed SBP, was characterized by a higher bread-specific volume and moisture content, darker crumb color, more appropriate crust color (golden-brown), and more favorable, thin-walled pores and a fluffy crumb.  
Due to the increased dietary fiber content in bread samples with 5 and 10% of SBP, marking such a product with the nutritional claim \"source of fiber\" is possible. Bread samples with molasses SBP added were characterized by an approx. 40% higher total polyphenol content and approx. 50% higher antioxidant activity (DPPPH) than the samples with unmolassed SBP. Increasing the SBP share, regardless of the molasses share, decreased the calorific value of the bread.  
SBP and sugar molasses as by-products have significant potential for enriching bread with polyphenic compounds and dietary fiber. Their use in bread production can be included in sustainable food production and by-product reduction strategies. The obtained research results may constitute the basis for further research on the technology of producing bread enriched with fiber products and other natural ingredients with health-promoting properties.  
Conceptualization, A.S. ([PERSON]), A.B. and A.S. ([PERSON]); methodology, A.S. ([PERSON]), A.S. ([PERSON]) and K.S.; software, A.S. ([PERSON]), H.K., K.S. and A.D.; validation, A.S. ([PERSON]) and H.K.; formal analysis, A.S. ([PERSON]), A.S. ([PERSON]) and K.S.; investigation, A.S. ([PERSON]) and A.S. ([PERSON]); resources, A.S. ([PERSON]), A.S. ([PERSON]) and A.B.; data curation, A.S. ([PERSON]) and A.S. ([PERSON]); writing--original draft preparation, A.S. ([PERSON]) and A.D.; writing--review and editing, A.S. ([PERSON]), H.K. and A.S. ([PERSON]); visualization, A.S. ([PERSON]) and H.K.; supervision, A.S. ([PERSON]), A.D. and A.B.; funding acquisition, H.K. All authors have read and agreed to the published version of the manuscript.  
This research received no external funding.  
Not applicable.  
Data Availability Statement: The data used to support the findings of this study can be made available by the corresponding author upon request.  
The authors thank [PERSON] for her help in analyzing the sugar beet pulp samples.  
The authors declare no conflicts of interest.