## 3 Results and Discussion
### Baking Test Results
#### 3.3.2 Assessment of Nutritional Value and Health-Promoting Properties of Bread  
Table 5 presents the results of the basic chemical composition of the tested bread samples, the estimated energy value, and the results shaping the antioxidant properties. Compared to the bread samples with the addition of SBP, the control bread (0% SBP) had a significantly lower ash content (about 1.01% d.m.) and total dietary fiber (TDF) (about 4.56% d.m. ), while the protein, fat, and carbohydrate contents (14.23, 1.23, and 79.0% d.m., respectively) were higher (Table 5). The protein (P) content in the samples of bread-fortified sugar beet pulp (SBP) with and without molasses ranged, on average, from 13.62 to 14.09% d.m. (for the 10% and 1% SBP samples, respectively). The ash content (A) of the control wheat bread (0% SBP) was 1.01% d.m., which increased among the breads that were supplemented with SBP. The highest ash contents were recorded in the bread samples with a 10% supplementation level and those fortified with SBP with molasses (on average, 1.06% d.m.). The increase in the ash content may be related to the high content of minerals (mainly potassium, calcium, and sodium) in SBP with molasses, as reported by [PERSON] et al. [12]. The fat content (F) in the assessed bread differed significantly depending on the level of SBP addition (Table 5). The highest fat content was determined in the wheat bread (the control sample with 0% SBP) because the SBP powders that were added to the baking flour mixtures contained practically no fat (Table 1). In the case of dietary fiber (TDF), its content increased with an increasing SBP and ranged from 4.56 to 9.50% d.m. (Table 5). Even higher, statistically significant TDF contents were found in the bread samples enriched with SBP without molasses (umSBP). It should be emphasized that in the samples enriched with 5 and 10% SBP, the TDF content was \(>\)3 g per 100 g of bread. Hence, in light of EU legislation [69], these products are covered by the possibility of using a nutritional claim, i.e., \"source of fiber\". The share of soluble fiber (S-DF) in bread samples accounted for about 30% of the TDF content. Statistical analyses showed that for most of the discussed indices, except for the calorific value and fat content, the interaction between the amount of SBP added in the range of 0-10% and its type (umSBP and mSBP) was significant (\(p<0.05\)) (Table 5). According to [PERSON] et al. [7], the tested freeze-dried sugar beet pulp sample contained non-starch polysaccharides, such as arabinians belonging to the hemicellulases group, and pectins, including galacturonic acid and rhamnose. These compounds create soluble dietary fiber (S-DF), which is partially decomposed in the large intestine, as a result of which short-chain fatty acids (acetic, propionic, and butyric) are produced that lowers the pH, which has a beneficial effect on the development of the intestinal microbiome. In addition, due to its properties, soluble fiber contributes to lowering the concentration of cholesterol and triglycerides in the blood. Also, it reduces the rate of carbohydrate absorption, thanks to which it slows down the increase in postprandial glucose concentration in the blood. Nevertheless, the insoluble fiber fraction (IN-DF) causes the secretion of digestive juices, stimulates peristalsis and intestinal blood supply, increases the volume of food content, and makes the feeling of satiety last longer after a meal [18; 19; 23]. The highest carbohydrate content (CC) was found in the control bread (0% SBP; on average, 79.0% d.m.) and the lowest in the samples with 10% SBP added (on average, 74.8% d.m.). In contrast, the bread samples enriched with unmolassed SBP contained significantly lower carbohydrate contents than those fortified with SBP with molasses (on average, 77.0 and 77.7% d.m., respectively). In addition, a significantly higher sugar (S) content was determined in the bread samples with molassed SBP and samples supplemented with 5 and 10% SBP.