## 3 Results and Discussion
### Quality of bread Made Using Preparations
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline
**Type of** & \multicolumn{3}{c}{**Crumb**} & \multicolumn{3}{c}{**Crust**} \\
**Bread** & **L* & **a* & **b* & **aE** & **L* & **a* & **b* & **aE** \\ \hline S8 & 60.70 \({}^{\circ}\) + 0.39 & 4.00 \({}^{\prime}\) \(\pm\) 0.03 & 19.25 \({}^{\circ}\) \(\pm\) 0.06 & - & 52.62 \({}^{\circ}\) \(\pm\) 0.32 & 16.82 \({}^{\circ}\) \(\pm\) 0.19 & 36.82 \({}^{\circ}\) \(\pm\) 0.14 & - \\ E0 PP\_T1 & 59.27 \({}^{\circ}\) \(\pm\) 0.35 & 4.14 \({}^{\circ}\) \(\pm\) 0.05 & 19.42 \({}^{\circ}\) \(\pm\) 0.14 & 1.46 \({}^{\circ}\) \(\pm\) 0.33 & 48.18 \({}^{\circ}\) \(\pm\) 0.27 & 17.54 \({}^{\circ}\) \(\pm\) 0.09 & 33.60 \({}^{\circ}\) \(\pm\) 0.15 & 5.53 \({}^{\circ}\) \(\pm\) 0.31 \\ E30 PP\_T1 & 53.43 \({}^{\circ}\) \(\pm\) 0.16 & 7.23 \({}^{\circ}\) \(\pm\) 0.04 & 24.62 \({}^{\circ}\) \(\pm\) 0.06 & 9.60 \({}^{\circ}\) \(\pm\) 0.11 & 45.06 \({}^{\circ}\) \(\pm\) 0.14 & 14.37 \({}^{\circ}\) \(\pm\) 0.16 & 25.19 \({}^{\circ}\) \(\pm\) 0.40 & 14.09 \({}^{\circ}\) \(\pm\) 0.41 \\ E40 PP\_T1 & 50.99 \({}^{\circ}\) \(\pm\) 0.30 & 7.96 \({}^{\circ}\) \(\pm\) 0.06 & 25.64 \({}^{\circ}\) \(\pm\) 0.14 & 12.19 \({}^{\circ}\) \(\pm\) 0.17 & 43.91 \({}^{\circ}\) \(\pm\) 1.10 & 17.54 \({}^{\circ}\) \(\pm\) 0.52 & 30.08 \({}^{\circ}\) \(\pm\) 0.43 & 11.04 \({}^{\circ}\) \(\pm\) 1.16 \\ E0 PP\_T2 & 60.71 \({}^{\circ}\) \(\pm\) 0.24 & 3.97 \({}^{\circ}\) \(\pm\) 0.06 & 19.13 \({}^{\circ}\) \(\pm\) 0.15 & 0.28 \({}^{\circ}\) \(\pm\) 0.09 & 55.96 \({}^{\circ}\) \(\pm\) 0.29 & 9.78 \({}^{\circ}\) \(\pm\) 0.08 & 24.71 \({}^{\circ}\) \(\pm\) 0.17 & 14.40 \({}^{\circ}\) \(\pm\) 0.19 \\ E30 PP\_T2 & 53.37 \({}^{\circ}\) \(\pm\) 0.34 & 7.10 \({}^{\circ}\) \(\pm\) 0.05 & 24.09 \({}^{\circ}\) \(\pm\) 0.30 & 9.32 \({}^{\circ}\) \(\pm\) 0.37 & 43.81 \({}^{\circ}\) \(\pm\) 0.50 & 17.16 \({}^{\circ}\) \(\pm\) 0.39 & 29.03 \({}^{\circ}\) \(\pm\) 0.48 & 11.78 \({}^{\circ}\) \(\pm\) 0.56 \\ E40 PP\_T2 & 50.82 \({}^{\circ}\) \(\pm\) 0.32 & 8.04 \({}^{\circ}\) \(\pm\) 0.05 & 24.74 \({}^{\circ}\) \(\pm\) 0.12 & 12.01 \({}^{\circ}\) \(\pm\) 0.21 & 47.02 \({}^{\circ}\) \(\pm\) 1.04 & 15.88 \({}^{\circ}\) \(\pm\) 0.39 & 28.94 \({}^{\circ}\) \(\pm\) 0.56 & 9.75 \({}^{\circ}\) \(\pm\) 0.85 \\ \hline \end{tabular}
\end{table} 
Table 6: Color parameters for obtained bread. indicating the color of the crust, also changed slightly, and it was observed that their value changed inversely with the value of the L* component. Together with the darker color of the crust, more intense saturation with yellow and red colors was observed (Table 6). Statistically significant differences were observed during the analysis of the moisture content of the bread crumb, both on the baking day and after storage (Table 7). On the day of baking, the crumb of bread with the addition of the preparation (regardless of the stage of its administration) had significantly lower moisture than standard bread (Tables 7 and S4), while the crumb moisture of bread obtained with the T1 technology was significantly higher than that of the crumb of bread obtained with the T2 technology. During storage, a decrease in crumb moisture in all breads was observed. This phenomenon can be attributed to the well-known process of water migration from the crumb to the crust. The structural integrity and moisture content of bread have a direct influence on its overall quality, including characteristics such as crumb hardness, mouthfeel, and chewiness [63; 64]. Similar to the day of baking, the moisture after 48 h of storage was the highest for standard bread. In this case, moisture was significantly higher than that of all breads with the preparation dosed into the dough (T1 technology), and comparable to the majority of breads with the preparation added to the sourdough (T2 technology), with the exception of bread with EOPP. The addition of preparations with potato pulp (E30 PP, E40 PP) to the sourdough significantly slowed down the loss of moisture by the crumb, because, during the entire storage period, these breads lost less than 1% of water.