## 1 Introduction  
Bread is a staple in many consumers' diets. However, to improve its health benefits, it is essential for bread to contain increased levels of fiber, vitamins, and minerals. Whole grain breads and those containing rye flour are healthier alternatives to wheat bread due to their superior nutritional profiles [1]. Additionally, ingredients such as fruits, vegetables, seeds, or grains can enrich bread, but high baking temperatures often lead to the degradation of valuable bioactive compounds, including polyphenols and vitamins [2]. Polyphenols are a diverse group of plant compounds characterized by their antioxidant properties and are categorized into classes such as flavonoids and phenolic acids. These compounds, abundant in fruits, vegetables, and grains, contribute to health by neutralizing free radicals and reducing inflammation [3; 4]. Nevertheless, they are sensitive to environmental factors, including heat, light, and oxygen, which makes their protection essential in food storage and processing, particularly in baked goods. To address the issue of polyphenol degradation, modern technologies such as microencapsulation are used to protect them by encasing them in protective materials like maltodext or alginates. For instance, techniques such as spray-drying and coacervation are commonly used in the food industry to shield sensitive compounds from heat during baking [5; 6; 7]. The use of microencapsulated polyphenols in functional foods can contribute to increasing the nutritional value of foods, including bread. Further, this technology enables the incorporation of heat-sensitive polyphenols into bread without negatively affecting its quality [8]. Polyphenols have numerous health benefits, including antioxidant, anti-inflammatory, and anti-cancer effects. Moreover, they support the immune system, protect the nervous system, and help prevent chronic diseases like cardiovascular disorders. Regular consumption of polyphenols is associated with a decreased risk of such conditions, making them a valuable component in functional foods [9; 10]. The use of microencapsulated polyphenols in bread production has been explored in several studies. Importantly, these studies prove that microencapsulation helps preserve the antioxidant properties of polyphenols during and after baking while also minimizing negative effects on bread's sensory characteristics [2; 11; 12; 13]. The use of natural ingredients such as soy protein or polyphenols derived from plant substances further enhances the value of the product in terms of increasing the health benefits of the product. When used as a microcapsule matrix, soy protein isolate also reduces the negative effects of polyphenols on the sensory properties of food products [14]. The use of microencapsulation, also with soy protein isolate as the matrix, increases the bioavailability of polyphenols. The preservation of these compounds results in their better release in the intestine, which increases their absorption. After absorption, they contribute to the body's antioxidant processes, which help reduce oxidative stress and inflammation in the body. As a result, their effect is enhanced relative to the consumption of products in which the polyphenols have not been microencapsulated [15; 16; 17; 18]. Furthermore, \(\beta\)-glucan, a soluble fiber derived from oats, not only offers numerous health benefits but also provides technological advantages in bread-making. Its water-binding capacity improves the moisture retention, volume, and texture of bread while also extending its shelf life. Additionally, \(\beta\)-glucan can impact the gluten network, which influences the bread's structural and sensory properties [19; 20; 21; 22]. \(\beta\)-glucan is recognized for its numerous health benefits, which include lowering low-density lipoprotein (LDL) cholesterol levels, regulating blood sugar levels, and supporting immune function.