###### Abstract  
The decrease in bread consumption in the daily diet observed in recent years results from the growing awareness of consumers and the desire to promote a healthy lifestyle. The majorization of sugar by-products allows for the design of new food products intended for health-conscious consumers. The aim of this study was to assess the possibility of using sugar beet pulp (SBP), without and with molasses, in bakery recipes as part of a strategy promoting increased consumption of foods rich in bioactive compounds. The basic composition of SBP was examined, and wheat flour mixtures with their addition at 0, 1, 5, and 10% were prepared. The rheological properties of the dough with flour blend samples were determined using Mixolab(r). The technological quality of the bread, its nutritional value, and its antioxidant potential were assessed. The research results indicate that fortifying bread up to 5% SBP allows for obtaining products of acceptable sensory and technological quality. The bread with 5% molasses SBP (mSBP) compared to the sample with SBP without molasses (umSBP) was characterized by greater bread volume and crumb moisture, a darker color of the crumb, a more appropriate color of the crust (golden-brown), more favorable, thin-walled pores, and a fluffer crumb. Moreover, the samples enriched with mSBP contained more total polyphenols (by approx. 40%) and showed higher antioxidant activity (by approx. 50%) than the bread with umSBP. Additionally, for bread samples with 5% or more SBP added, a nutritional claim could be made that they are a \"source of fiber\" (i.e., at least 3 g per 100 g of product). s 13 October 2024  
F.S. goals formulated by the European Commission. According to the circular economy concept, special attention should be paid to alternative waste management methods, emphasizing food waste valorization. This could be achieved by incorporating inedible to humans by-products and wastes from the food industry into new value chains [4]. This information is connected to the needs of consumers who are interested in the food quality they eat in terms of increasing the content of nutrients and health-promoting properties [5; 6]. The sugar industry generates considerable amounts of organic waste: sugar beet pulp remaining after sucrose extraction from cut beetroots and molasses resulting from the refining process. Pressed sugar beet pulp is susceptible to spoilage due to its high moisture content (approx. 80%). Therefore, wet biomass is often dried to contain approx. 10% water. Sugar beet pulp (SBP) is a valuable source of dietary fiber (67.6-70.0 g/100 g d.m. ), which consists of polysaccharides (approx. 8.3 g/100 g d.m., including 49.8 g/100 g d.m. of water-soluble fraction), mainly pectin, cellulose, and hemicellulose. It also contains proteins (approx. 10.0 g/100 g d.m. ), minor amounts of sucrose, fat (approx. 6.9 g/100 g d.m. ), minerals (approx. 4.2 g/100 g d.m), and compounds with bioactive properties, such as polyphenols (approx. 380 mg CE/100 g d.m. ), including hydroxycinnamic acids (e.g., ferulic acid) [7; 8; 9]. According to the research by [PERSON] et al. [7], sugar beet pulp is characterized by its high content of arabinans. This means that SBP is a valuable raw material used to obtain non-starch polysaccharides with potential bioactive properties, mainly due to the presence of phenolic acids in their structure. It has been shown that these polysaccharides can be used to increase the bioavailability and bioaccessibility of bioactive compounds or drugs. Thus far, the common practice is to use dried SBP as animal feed, also with the addition of molasses (in the amount of 5-15%, depending on the products) to increase its nutritional value and improve palatability (molasses SBP) [9; 10; 11; 12; 13]. However, before it can be used in various sectors of the economy, including the food or feed industry, beet pulp as an added (enrichment) ingredient often needs to be subjected to valorization, including chemical or physical processing.