## 3 Results and Discussion
### Characteristics of the Main Raw Materials Used for Baking Bread
At the same time, there is also a negative regression relationship between the RF 100% components and the SB-M components. In Figure 1, points located near the ends of the vectors are more associated with the given variable, e.g., the sample \"SB-M (2)\" is associated with a high level of \"T. phenolic\" and \"PA.\"  
The distribution of points and vectors indicates that the scores are determined by two dimensions, and two groups of points can be observed (e.g., RF 100% or SB-M), suggesting differences between them in terms of the analyzed variables. The preference map (Figure 1) shows that the most expected from the point of view of the content of health-promoting and nutritional components (Bio-C: all tested components; NE: T. lipids, ash, VA, PA, MA; and N-B: rem. protein fractions) is the use of sea buckthorn pomace additives (SB-M). Taking into account the obtained statistical differences between the components present in the raw materials used for baking bread--rye flour and sea buckthorn pomace meal--further analyses were carried out to show the effect of the pomace additive level (5-20%) on the differentiation of nutritional energy, nutritional building, and bioactive components. The Effect of Adding Sea Buckthorn Pomace on the Nutritional and Health-Promoting Value of Rye bread  
With the increase in the addition of SB-M to RF, the total lipid content in the tested special bread increased significantly, as much as four-fold, compared with the control bread (RB), in the case of the 20% SB-M variant, (Table 2). The 100% rye bread had the same composition and a similar content of fatty acids as RF. The addition of pomace significantly increased the content of palmitoleic and vaccenic acids (from the omega-7 group) and  
Figure 1: Correlations between nutritional energy (NE), nutritional building (N-B) and bioactive components (Bio-C) and raw materials used for baking bread (RF 100% rye flour, SB-M—Sea buckthorn pomace meal). (NE components: PA—palmitic acid; PA2—palmitoleic acid; MA—margaric acid; SA—stearic acid; OA—oleic acid ; VA—vaccenic acid; LA—linoleic acid; ALA—linolenic acid.). palmitic acid in the tested variants of enriched bread in relation to RB. However, it caused a decrease mainly in the content of linoleic and oleic acids. It also reduced the starch content in relation to the control RB, and as a consequence, the calorific value of the bread decreased (although slightly) as did, more significantly, its content of total carbohydrate. The bread from the 15% SB-M variant was characterized by the lowest calorific value. Ash content in the tested bread variants remained at a similar level. Anrichment of rye bread in SB-M had an effect on the content of total protein and its fractions, increasing them with the increasing level of enrichment, though this was not particularly significant (Table 3). As for the content of selected bioactive components (Bio-C) in rye bread enriched with SB-M, the addition of SB-M, as expected, very significantly increased (by a maximum of three-fold) the content of total phenolic compounds in all variants of enriched bread (5-20% SB-M) compared with RB (Table 4). Moreover, it increased the concentration of T. carotenoids in these variants, in the case of 20% SB-M, as much as 13-fold. The obtained bread was especially enriched in lutein, zeaxanthin, and \(\alpha\)- and \(\beta\)-carotene.