## 3 Results and Discussion
### Thermal Properties of the Crumb
On the first day, the sample with the largest proportion of lyophilized kale had the highest enthalpy value of retrograded amylopectin distribution, but the differences between samples were non-significant (\(p>0.05\)) (Figure 5). Figure 5: Effect of storage time on the enthalpy of amylopectin melting after retrogradation of the investigated wheat and wheat-kale (KP) composite bread; means marked with the same letters do not differ statistically at 0.05 level of confidence. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Sample** & **Day** & \(\mathbf{T_{on}}\) (\({}^{\circ}\)C) & \(\mathbf{T_{P}}\) (\({}^{\circ}\)C) & \(\mathbf{T_{end}}\) (\({}^{\circ}\)C) & \(-\)**AH (\(\mathbf{J}\) - \(\mathbf{g}^{-1}\))** & **FW (\(\mathbf{g}\):\(\mathbf{g}^{-1}\))** \\ \hline Control & 1 & \(-9.0\pm 0.1\)\({}^{\mathrm{a}}\) & 3.2 \(\pm\) 0.1 \({}^{\mathrm{c}}\) & 10.3 \(\pm\) 0.1 \({}^{\mathrm{bc}}\) & 76.7 \(\pm\) 1.7 \({}^{\mathrm{d}}\) & 0.230 \(\pm\) 0.005 \({}^{\mathrm{d}}\) \\ Control & 2 & \(-9.1\pm 0.1\)\({}^{\mathrm{a}}\) & 2.5 \(\pm\) 0.7 \({}^{\mathrm{bc}}\) & 9.6 \(\pm\) 1.3 \({}^{\mathrm{bc}}\) & 65.5 \(\pm\) 3.4 \({}^{\mathrm{c}}\) & 0.196 \(\pm\) 0.010 \({}^{\mathrm{c}}\) \\  & 3 & \(-9.1\pm 0.1\)\({}^{\mathrm{a}}\) & 1.1 \(\pm\) 0.4 \({}^{\mathrm{a}}\) & 7.3 \(\pm\) 0.0 \({}^{\mathrm{a}}\) & 49.8 \(\pm\) 8.1 \({}^{\mathrm{a}}\) & 0.149 \(\pm\) 0.024 \({}^{\mathrm{a}}\) \\  & 1 & \(-9.5\pm 0.2\)\({}^{\mathrm{a}}\) & 3.5 \(\pm\) 0.4 \({}^{\mathrm{c}}\) & 11.2 \(\pm\) 0.7 \({}^{\mathrm{c}}\) & 84.9 \(\pm\) 4.0 \({}^{\mathrm{d}}\) & 0.255 \(\pm\) 0.012 \({}^{\mathrm{d}}\) \\
5\% KP & 2 & \(-9.9\pm 0.3\)\({}^{\mathrm{a}}\) & 1.7 \(\pm\) 0.4 \({}^{\mathrm{ab}}\) & 89.9 \(\pm\) 0.8 \({}^{\mathrm{ab}}\) & 60.6 \(\pm\) 0.9 \({}^{\mathrm{bc}}\) & 0.182 \(\pm\) 0.003 \({}^{\mathrm{bc}}\) \\  & 3 & \(-9.8\pm 0.2\)\({}^{\mathrm{a}}\) & 1.2 \(\pm\) 0.6 \({}^{\mathrm{a}}\) & 7.5 \(\pm\) 0.8 \({}^{\mathrm{a}}\) & 52.1 \(\pm\) 1.9 \({}^{\mathrm{ab}}\) & 0.156 \(\pm\) 0.006 \({}^{\mathrm{ab}}\) \\  & 1 & \(-9.3\pm 0.9\)\({}^{\mathrm{a}}\) & 3.7 \(\pm\) 0.6 \({}^{\mathrm{c}}\) & 11.4 \(\pm\) 1.1 \({}^{\mathrm{c}}\) & 88.6 \(\pm\) 8.3 \({}^{\mathrm{e}}\) & 0.266 \(\pm\) 0.025 \({}^{\mathrm{e}}\) \\
10\% KP & 2 & \(-9.6\pm 0.6\)\({}^{\mathrm{a}}\) & 3.4 \(\pm\) 0.7 \({}^{\mathrm{c}}\) & 10.9 \(\pm\) 0.8 \({}^{\mathrm{c}}\) & 87.7 \(\pm\) 3.4 \({}^{\mathrm{e}}\) & 0.263 \(\pm\) 0.010 \({}^{\mathrm{e}}\) \\  & 3 & \(-10.3\pm 0.1\)\({}^{\mathrm{a}}\) & 2.8 \(\pm\) 0.2 \({}^{\mathrm{bc}}\) & 10.1 \(\pm\) 0.3 \({}^{\mathrm{bc}}\) & 76.3 \(\pm\) 1.6 \({}^{\mathrm{d}}\) & 0.229 \(\pm\) 0.005 \({}^{\mathrm{d}}\) \\ \hline \multicolumn{5}{c}{Two-way ANOVA-\(p\)} \\ Factor A (level) & 0.023 & 0.005 & 0.007 & \(<\)0.001 & \(<\)0.001 \\ Factor B (time) & 0.172 & 0.001 & 0.001 & \(<\)0.001 & \(<\)0.001 \\ Factor A \(\times\) Factor B & 0.403 & 0.091 & 0.110 & 0.033 & 0.033 \\ \hline \end{tabular} Mean value of two replication \(\pm\) standard deviation. Means in columns marked with the same letters do not differ statistically at a 0.05 level of confidence.  
\end{table} 
Table 5: Freezable water in investigated wheat and wheat-kale (KP) composite bread. Similarly, on the second day, the crumb of bread enriched at the highest level showed the highest enthalpy, the value of which was significantly higher than that of the control. On the third day, no significant differences in the enthalpy values of the distribution of retrograded amylopectin were noted. The results obtained do not fully correlate with the analysis of crumb texture, which clearly indicates the progressive aging of the bread. The addition of lyophilized kale may modify this process while remaining unaffected by the retrogradation of amylopectin determined during thermal analysis. At the same time, the progressive hardening of the crumb is probably more related to the retrogradation of amylose or its complexes with high-molecular-weight components, as well as the loss of freezeable water.