## 3 Results and Discussion  
### Chemical Characteristics of Wheat Flour and Sugar Beet Pulp  
Table 1 presents the quality results of the physico-chemical parameters and antioxidant potential of the sugar beet pulp (SBP) samples. Commercial wheat flour (WF) that was intended for laboratory baking was characterized by the quality parameters appropriate for type 750 wheat flour (moisture, protein, ash, and fat contents with averages of 14.1, 14.1, 0.81, and 1.55% d.m., respectively). \begin{table}
\begin{tabular}{l c c} \hline \hline
**Quality Characteristics of SBP** & **umSBP** & **mSBP** \\ \hline Moisture content (\%) & 7.2 & 7.5 \\ Protein content (\%) & 8.6 & 9.6 \\ Ash content (\%) & 3.6 & 5.0 \\ Fat content (\%) & 0.24 & 0.26 \\ \hline Total dietary fiber content (\%) & 57.5 & 42.0 \\ Including insoluble dietary fiber & 39.2 & 29.4 \\ content (\%) & 18.3 & 12.6 \\ soluble dietary fiber content (\%) & 30.2 & 43.2 \\ Carbohydrate content (\%) & 14.4 & 26.0 \\ \hline Total polyphenol content (mg & 17.3 & 39.1 \\ GAE/100 g d.m.) & 17.3 & 14.29 \\ Antioxidant activity (DPPH) (μM & 8.07 & 14.29 \\ Trolox/100 g d.m.) & & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Chemical characteristics and antioxidant properties of sugar beet pulp. The moisture contents of the evaluated SBP samples were consistent (on average, 7.2-7.5%) (Table 1). The higher moisture content in the molasses SBP (mSBP) sample compared to the SPB without molasses (umSBP) sample is due to the fact that molasses contains more than 20% water [11; 26] and adding molasses to SBP increases the moisture content of the sample. The protein content in SBP without molasses was 8.6%, which was 1.0 percentage point lower than in the molassed SBP (mSBP) sample. Similar results were obtained by [PERSON] and [PERSON] [46], who studied unmolassed and molasses SBP samples obtained from sugar factories in Poland in 2015-2018. Moreover, [PERSON] and [PERSON] [11] reported that the protein content in the tested sugar beet molasses was 10% d.m. ; hence, the addition of molasses to dried SBP also increased the protein content in the molasses product. The mSBP sample was found to have 1.4 percentage points higher ash content than the sample without molasses (on average, 3.6%). Beet molasses is a rich source of nonprotein-nitrogen sources, vitamins, and macronutrients, mainly calcium, potassium, magnesium, and sodium, as well as the amino acid betaine [11; 47]. The total dietary fiber content (TDF) was lower in the molasses SBP sample than in the unmolasses sample (on average, 42.0 and 57.5%, respectively). Similar relationships were obtained by [PERSON] et al. [12], who used three different methods to dry SBP samples with and without molasses. The insoluble dietary fiber fraction (IN-DF) constituted approx. 70% in both samples. Moreover, [PERSON] et al. [29] reported that cereal fibers and gluten-free sugar beet fibers have a perfect ratio of 2/3 insoluble fiber. The research by [PERSON] et al. [7] shows that SBP contained insoluble fractions of dietary fiber in the amount of 49.7 g/100 g d.m., with the soluble fraction being 17.8 g/100 g d.m., and total dietary fiber at 67.6 g/100 g d.m. On the other hand, the sample of SBP with molasses (mSBP) was characterized by a higher content of carbohydrates, including sugar (on average, 43.2 and 26.0%, respectively), in comparison to the unmolasses sample (on average, 30.3 and 14.4%, respectively). According to the studies by [PERSON] and [PERSON] [46], the samples of dried, umolasses sugar beet pulp from sugar factories in Poland contained sucrose, ranging from 6.8 to 10.5%. In comparison, the molasses SBP samples ranged from 19.9 to 23.8%. In our research, in addition to the sucrose and reducing sugar (glucose and fructose) contents, other saccharides were present in the umSBP and mSBP samples, which constituted 11.2 and 17.2%, respectively. In the literature [7; 10; 12; 48], it was found that this fraction consists mainly of polysaccharide residues (ribose, galactose, arabin, mannose, xylose, and rhamn).