## 3 Results and Discussion  
### The Effect of the Addition of Chokeberry Pomace Flour on the Quality of the Dough  
Replacing wheat flour with pomace flour resulted in an increase in dough hardness for both the classic and gluten-free doughs. However, the change in the values of theseparameters was statistically significant (\(p<0.05\)) only at high levels of pomace flour addition (Tables 2 and 3). Gluten-free doughs were significantly harder than wheat flour doughs. The elimination of wheat flour leads to a reduction in gluten content; therefore, the production of gluten-free products is a major technological challenge. The absence of gluten leads to changes in dough properties and problems in dough preparation [41]. In general, the introduction of fiber-rich substances in place of traditional flours increases the hardness of the dough. Other researchers have come to similar conclusions. Even a small addition of fruit pomace increased the hardness of raw dough in studies by [PERSON] et al. [42] and [PERSON] et al. [43]. Previous studies have shown that a decrease in gluten binding capacity due to the high water uptake of the ingredients used in dough formulations leads to the formation of a stickier structure [26; 44; 45; 46]. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Samples**} & \multicolumn{4}{c}{**Parameters of Color**} & \multirow{2}{*}{**Hardness [N]**} \\ \cline{2-3}  & & \(\mathbf{L^{*}}\) & \(\mathbf{a^{*}}\) & \(\mathbf{b^{*}}\) \\ \hline Control & & 64.02 b & 3.08 a & 25.54 b & 4.95 a \\
10\% & & 23.38 a & 8.75 c & \(-9.48\) a & 4.99 a \\
20\% & & 23.03 a & 8.54 c & \(-9.19\) ac & 5.27 a \\
30\% & & 23.27 a & 7.70 bc & \(-9.10\) a & 5.49 ab \\
40\% & & 23.70 a & 6.43 bc & \(-8.24\) a & 6.41 b \\
50\% & & 23.45 a & 5.88 b & \(-7.86\) a & 6.91 b \\ \hline \hline \end{tabular} a, b, c—different letters next to numbers indicate statistically significant differences.  
\end{table} 
Table 2: The characteristics of the raw classic dough. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Samples**} & \multicolumn{4}{c}{**Parameters of Color**} & \multirow{2}{*}{**Hardness [N]**} \\ \cline{2-3}  & & \(\mathbf{L^{*}}\) & \(\mathbf{a^{*}}\) & \(\mathbf{b^{*}}\) \\ \hline Control & & 74.90 e & 0.18 a & 23.31 e & 27.20 a \\
10\% & & 39.76 d & 4.61 b & \(-1.68\) d & 30.97 ab \\
20\% & & 32.56 c & 8.13 c & \(-4.10\) c & 29.06 ab \\
30\% & & 29.02 b & 9.67 d & \(-5.62\) b & 32.43 ab \\
40\% & & 27.96 ab & 10.04 d & \(-6.28\) ab & 32.31 ab \\
50\% & & 26.10 a & 11.33 e & \(-6.92\) a & 36.30 c \\ \hline \hline \end{tabular} a, b, c, d, e—different letters next to numbers indicate statistically significant differences.  
\end{table} 
Table 3: The characteristics of raw gluten-free muffin dough. Chokeberry pomace had a strong influence on the color of both the classic dough (Table 2) and the gluten-free dough (Table 3), which was also evident during organoleptic evaluation. Even their smallest portion in the composition caused a statistically significant change in all parameters. The colors of the dough with chokeberry pomace were significantly darker and were characterized by the higher intensity of the red color. In the classic products, the addition of pomace led to a decrease in the proportion of yellow color, while in the gluten-free dough, there was an increase in the proportion of blue color. According to other researchers, the replacement of flours commonly used in baking with various waste products from the food industry usually leads to significant changes in the color of the raw dough. Such changes were observed by [PERSON] et al. [47] when blueberry pomace was introduced into the composition of biscuits, and by [PERSON] et al. [48] when apple pomace was introduced into biscuits.