## 3 Results and Discussion
### Chemical Composition of Investigated Breads
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Type of**} & \multicolumn{2}{c}{**Total Phenolic Content**} & \multirow{2}{*}{**ABTS**} \\
**Bread** & & **(mg Catechin/100 g DM)** & \\  & & **without F-C** & \\ \hline SB & 151.82 \({}^{\text{ f}}\)\(\pm\) 0.77 & 149.49 \({}^{\text{de}}\)\(\pm\) 2.44 & 14.31 \({}^{\text{ f}}\)\(\pm\) 0.00 \\ E0 PP\_T1 & 161.51 \({}^{\text{ e}}\)\(\pm\) 2.33 & 147.76 \({}^{\text{ e}}\)\(\pm\) 9.77 & 20.35 \({}^{\text{ e}}\)\(\pm\) 1.20 \\ E30 PP\_T1 & 255.18 \({}^{\text{ c}}\)\(\pm\) 0.0 & 223.75 \({}^{\text{ b}}\)\(\pm\) 9.77 & 30.39 \({}^{\text{ c}}\)\(\pm\) 1.64 \\ E40 PP\_T1 & 1308.36 \({}^{\text{ d}}\)\(\pm\) 0.0 & 975.07 \({}^{\text{ d}}\)\(\pm\) 7.33 & 58.48 \({}^{\text{ e}}\)\(\pm\) 1.06 \\ E0 PP\_T2 & 133.85 \({}^{\text{ e}}\)\(\pm\) 0.78 & 137.39 \({}^{\text{ e}}\)\(\pm\) 0.0 & 18.33 \({}^{\text{ e}}\)\(\pm\) 1.08 \\ E30 PP\_T2 & 189.72 \({}^{\text{ d}}\)\(\pm\) 1.55 & 163.30 \({}^{\text{ d}}\)\(\pm\) 2.45 & 24.97 \({}^{\text{ d}}\)\(\pm\) 0.76 \\ E40 PP\_T2 & 269.41 \({}^{\text{ b}}\)\(\pm\) 3.10 & 204.76 \({}^{\text{ c}}\)\(\pm\) 2.44 & 42.52 \({}^{\text{ b}}\)\(\pm\) 1.28 \\ \hline \hline \end{tabular} The data are presented as the mean \(\pm\) standard deviation, with a minimum sample size of 3. Within each column, values sharing the same letters are not statistically significant at the 0.05 level.  
\end{table} 
Table 11: Phenolic compounds and antioxidant activity of enriched breads. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Type of**} & \multicolumn{2}{c}{**Phenolic Acids**} & \multirow{2}{*}{**Flavonols**} & \multirow{2}{*}{**Anthocyanins**} & \multirow{2}{*}{**Flavonols**} \\
**Bread** & & & **(mg Catechin/100 g DM)** & \\  & & & **(mg Catechin/100 g DM)** & \\  & & & **(mg Catechin/3-Glucoside/100 g DM)** & \\ \hline SB & 7.16 \({}^{\text{ e}}\)\(\pm\) 0.33 & 2.11 \({}^{\text{ c}}\)\(\pm\) 0.40 & 1.8 \({}^{\text{ b}}\)\(\pm\) 1.1 & 8.04 \({}^{\text{ e}}\)\(\pm\) 0.0 \\ \hline EOPP\_T1 & 8.35 \({}^{\text{de}}\)\(\pm\) 0.68 & 0.00 \({}^{\text{ d}}\)\(\pm\) 0.0 & 0.0 \({}^{\text{ c}}\)\(\pm\) 0.0 & 12.69 \({}^{\text{ d}}\)\(\pm\) 0.60 \\ \hline E30 PP\_T1 & 15.76 \({}^{\text{ b}}\)\(\pm\) 1.01 & 6.94 \({}^{\text{ b}}\)\(\pm\) 0.81 & 8.0 \({}^{\text{ a}}\)\(\pm\) 1.1 & 24.94 \({}^{\text{ b}}\)\(\pm\) 1.20 \\ \hline E40 PP\_T1 & 70.24 \({}^{\text{ a}}\)\(\pm\) 0.34 & 24.87 \({}^{\text{ a}}\)\(\pm\) 1.20 & 0.0 \({}^{\text{ c}}\)\(\pm\) 0.0 & 76.91 \({}^{\text{ a}}\)\(\pm\) 2.98 \\ \hline E00 PP\_T2 & 5.24 \({}^{\text{ f}}\)\(\pm\) 0.34 & 0.97 \({}^{\text{ d}}\)\(\pm\) 0.40 & 0.0 \({}^{\text{ c}}\)\(\pm\) 0.0 & 12.69 \({}^{\text{ d}}\)\(\pm\) 0.60 \\ \hline E30 PP\_T2 & 8.59 \({}^{\text{ d}}\)\(\pm\) 0.34 & 1.82 \({}^{\text{ c}}\)\(\pm\) 0.0 & 0.0 \({}^{\text{ c}}\)\(\pm\) 0.0 & 19.03 \({}^{\text{ c}}\)\(\pm\) 1.20 \\ \hline E40 PP\_T2 & 13.13 \({}^{\text{ c}}\)\(\pm\) 0.0 & 5.80 \({}^{\text{ b}}\)\(\pm\) 0.81 & 2.6 \({}^{\text{ b}}\)\(\pm\) 0.0 & 22.41 \({}^{\text{ b}}\)\(\pm\) 1.20 \\ \hline \hline \end{tabular} The data are presented as the mean \(\pm\) standard deviation, with a minimum sample size of 3. Within each column, values sharing the same letters are not statistically significant at the 0.05 level.  
\end{table} 
Table 12: Content of other phenolic compounds in enriched breads. the lack of anthocyanin increase in breads with pulp preparations is caused, apart from thermal degradation, also by the use of wheat and rye flour, which contains enzymes, and sourdough, with low pH. The antioxidant potential of the breads enriched with the extruded preparations was significantly greater than the standard (from 30 to 310%), while the addition of the extruded preparation at the dough stage was more favorable than at the sourdough stage in terms of the antioxidant activity of enriched breads. A significant correlation was found between TPC and ABTS, indicating a strong relationship between the total phenolic content and the antioxidant capacity of the samples (r = 0.862).