## 1 Introduction  
Bread is a fundamental component of diets worldwide [1]. Its consumption varies across regions, depending on the availability and cost of cereals [2]. It is recognized as a source of essential vitamins and minerals that are crucial for proper development [3]. Nutritionally, bread constitutes a significant part of a balanced human diet, offering a rich energy source due to its high carbohydrate (starch) content and low-fat composition [4]. Bread provides a substantial supply of both macro- and micronutrients [3]. Wheat bread contains key minerals such as calcium (Ca), phosphorus (P), potassium (K), iron (Fe), magnesium (Mg), and sodium (Na) [5]. In the human body, these minerals play vital structural and regulatory roles [6]. Adequate calcium intake is essential for maintaining the bone and dental density [7]. Similarly, Mg is crucial for nerve impulse transmission,blood pressure regulation, calcium metabolism, glucose control, and nucleic acid synthesis [8]. Na and K, both electrolytes, are responsible for regulating fluid balance and blood pressure, with sodium also aiding in nerve impulse transmission in conjunction with potassium [9]. Iron's (Fe) primary role lies in oxygen transport to cells and the synthesis of hemoglobin. Iron deficiency anemia remains the most prevalent type of anemia worldwide [3]. Zinc (Zn), on the other hand, is essential for brain enzyme synthesis, and its deficiency can result in impaired physical development and weakened immune function [10]. The mineral composition of bread is largely influenced by the type of flour used in its production. For instance, the typical mineral content in wheat bread includes the following: Ca--26 mg/100 g; K--345 mg/100 g; Zn--1.7 mg/100 g; Fe--3.4 mg/100 g; P--205 mg/100 g; Ca--381.0 mg/100 g; Cu--0.3 mg/100 g; and Mn--2.1 mg/100 g [11]. However, these values can vary depending on the wheat variety, growing conditions, and additives introduced during production [12]. There is a growing trend in enriching bakery products with additives to enhance their taste, flavor, and nutritional value. Several studies have demonstrated the benefits of enriching white wheat flour with other cereals or pseudo-cereals. More recent research has explored the supplementation of wheat flour with plant-based ingredients, such as fruit and vegetable fibers, dried fruits and vegetables, nuts, seeds, and vegetable powders [13; 14]. From a nutritional perspective, fortifying wheat bread is important, as it typically utilizes only the endosperm, excluding the germ and bran, rendering it less nutritious compared to whole wheat bread [5]. The enrichment of bread significantly affects its antioxidant profile. While wheat bread contains small amounts of bioactive compounds, the addition of vegetables can significantly increase the amount of bioactive compounds while increasing the nutritional value of wheat bread [15]. A particularly popular method for mineral enrichment in baked products is the addition of vegetable powders. These powders serve as concentrated sources of micro- and macromenrals and represent a cost-effective, low-calorie addition to bakery products [16]. The freeze-drying process used to create vegetable powders results in minimal loss of bioactive compounds compared to conventional drying techniques [17]. Minerals have low volatility and are less affected by heat treatments, thus preserving the ash content [18]. Previous studies have fortified bread with eggplant and radish powder [16], leafy vegetable powders [19], and powders from vegetables such as broccoli, caulflower, and zucchini [20]. Orange vegetables, such as pumpkins and carrots, are relatively cheap in the Polish market, particularly during the autumn season [21]. These vegetables also offer significant nutritional value, with high levels of carotenoids, vitamin A, and minerals like Ca, K, Na, and Mg [22; 23]. Due to their availability, affordability, and nutrient density, these vegetables are ideal candidates for inclusion in bakery products [24].