## 3 Results and Discussion  
### Characteristics of the Main Raw Materials Used for Baking Bread  
The moisture content of the tested rye bread flour type 720 was 12.8%, while the sea buckthorn pomace meal (SB-M) was characterized by a lower level (10.6%). Baking mixes with the addition of sea buckthorn meal were characterized by moisture content in the range of 11.08-12.12%, which decreased with the increase of the proportion of this meal (5-20%) to the rye flour. The above moisture values were within the permissible standards (<15%) [29]. In the case of the tested bread, the moisture content, depending on the baking variant, ranged from 44.6 to 47.4%. The above-mentioned data are not included in the table, they are presented only in the text of this publication. Water, next to flour or flour substitutes, is the basic ingredient of bread dough and its content changes both quantitatively and qualitatively during baking. It is bound, primarily by starch granules and proteins and--especially in the case of rye flour--by pentosans (rye hemicelluloses). This is visible in the relatively dry state of the bread, compared with the dough, despite the fact that the amount of water decreases relatively little in the finished fresh bread. Depending on the type of fresh bread, this can range from 30 to 50% (or, in the case of rye bread, from 42 to 50%) [20]. The increasing addition of sea buckthorn pomace (SB-M) increased the moisture content of the bread crumb by 1-2.7%, compared with the 100% rye bread (RB) control. The obtained bread had a crumb that was dry to the touch, the addition of sea buckthorn pomace (rich in fiber) influenced the binding of a slightly larger amount of water in the crumb, but with a benefit for its structure. Fruit/vegetable pomace is particularly valuable for its high dietary fiber content (and consequently its high capacity to absorb water), which is why it can be used as a functional additive to improve food texture [9]. Characteristics of the Main Raw Materials (Rye Flour, Sea Buckthorn Pomace Meal) for Baking--Selected Ingredients: NE, N-B, Bio-C  
Table 1 presents a comparative presentation of the content of selected chemical components: nutritional energetic (NE), nutritional building (N-B), and bioactive components (Bio-C) in rye flour (RF) used in baking and in sea buckthorn pomace meal (SB-M). Sea buckthorn pomace meal contained 23 times more total lipids than rye flour. Considering the composition of the eight fatty acids analyzed, SB-M was characterized by a significantly higher content of primarily palmitoleic, palmitic, vaccenic, and margarine acids. On the other hand, RF contained significantly more acids, primarily linoleic, oleic, linolenic, and stearic. Of note is the high concentration of palmitoleic acid in SB-M, which belongs to the group of unsaturated omega-7 fatty acids, and the significantly higher content of vaccenic acid in SB-M (also an omega-7 acid) compared with the tested rye flour. The above-mentioned omega-7 acids are monounsaturated fatty acids, with high health-promoting potential, and both sea buckthorn fruit and their pomace are a very good source of these. In the lipids of sea buckthorn fruit, palmitoleic acid constitutes 36-41% of its total contents [15], while in the tested SB-M, its content was approximately 40.6%. RF contained approximately 79% starch on a dry matter basis; SB-M did not contain starch but was characterized by a significantly higher total ash content. The ash content in rye flour resulted from its type, in a similar manner to the starch content [29]. The total protein content in RF was 1.8 times higher than in SB-M, which in turn had a higher content of this component than that of sea buckthorn fruit (0.92-2.15%) [15]. In the case of RF, 53% of the total protein content comprised albumin and globulin fractions; in the case of SB-M, protein fractions with similar extractability/solubility, such as gliadins and glutenins, dominated. SB-M contained almost 14 times more total phenolic compounds (903.4 mg/100 g d.m.)