## 3 Results and Discussion
### Baking Test Results
#### 3.3.1 Characteristics of Technological Properties and Color Parameters of Bread
However, the specific volume (BV) of bread samples with unmolasses SBP (umSBP) was significantly lower (on average, 279 cm\({}^{3}\)/100 g) than that of the samples with SBP with molasses (mSBP) (on average, 288 cm\({}^{3}\)/100 g). The tested bread samples met the requirements of Polish standard [61] regarding this parameter, i.e., a minimum of 200 cm\({}^{3}\) per 100 g. It seems that the higher BV of the bread enriched with SBP molasses (mSBP) could be caused by the presence of free sugars in the flour recipe mixtures, which could have a beneficial effect on the dough-rising process and thus contribute to a more uniform gas cell size distribution in the bread. The study by [PERSON] et al. [26] showed that a positive effect on bread volume was demonstrated for molasses in combination with sugar beet fiber and/or carob flour. However, [PERSON] et al. [62] reported that the specific volume of wheat bread with 5 and 10% sugar beet molasses added differed significantly from the control sample, with the sample with 10% molasses added having a smaller specific volume. In this study, increasing the level of SBP supplementation led to increased breadcrumb hardness (BCH) (Table 4). Similar observations were made by other authors [26; 27]. The enrichment of bread with 1% SBP addition contributed to an increase in BCH by more than 2.5 times in comparison to the control sample (on average, 10.8 N) and with 10% level fortification, it was almost 5 times. In turn, the research results by [PERSON] et al. [50] showed that by increasing the sugar beet pulp powder to a Barbari bread dough formulation, the density of the bread and the crumb hardness decreased. Our research (Table 4)  
Figure 1: Cross-sectional view of bread: (**a**) control wheat bread (0%); bread with the addition of unmolasses sugar beet pulp in the amount of 1% (**b**), 5% (**c**), and 10% (**d**). Figure 2: Cross-sectional view of bread: (**a**) control wheat bread (0%); bread with the addition of sugar beet pulp with molasses in the amount of 1% (**b**), 5% (**c**), and 10% (**d**). proved that the bread samples with unmolasses SBP (umSBP) show a significantly lower crumb hardness (on average, 29.9 N) compared to the molasses SBP samples (on average, 33.1 N). [PERSON] et al. [26] reported that an increase in molasses content in the recipe composition had a positive effect on the pores' fineness and elasticity of breadcrumbs. At the same time, the addition of sugar beet fibers caused different pore sizes, increased the density, and reduced the elasticity of the crumb. Generally, the interaction between the level and type of SBP fortification to bread affects the specific volume of bread and crumb hardness (Table 4). Analyzing the results of the crumb hardness of bread samples with SBP (Table 4) and the data for flour mixtures obtained from the Mixolab(r) test regarding the parameters characterizing the degree of starch retrogradation (Table 3), it should be assumed that bread supplemented with higher doses of SBP, especially unmolassed powder, will demonstrate longer freshness than the control sample and bread with a 1% addition of SBP. Changing the composition of baking mixes, e.g., by adding malt flour (up to 1%) or replacing part of the composite mix with malt flour (up to 10%) subjected to scaling at the dough mixing stage can contribute not only to delaying the staling process of bread but also to improving its technological quality [43]. Color is an important physical feature of food products that influences consumer perception. The evaluated bread samples supplemented with SBPs were subjected to analysis of their color parameters in the CIE L*a*b* system (Table 4). The L* parameter describing the lightness of the breadcrumb color showed the highest value of 71.2 for the control sample (0% SBP). Increasing SBP supplementation resulted in the darkening of the breadcrumb color from 67.06 (for samples with 1% SBP) to 60.03 (for samples with 10% SBP), wherein the samples with the addition of SBP with molasses (mSBP) also showed a significantly darker coloration.