## 3 Results and Discussion
### Characteristics of the Main Raw Materials Used for Baking Bread
\begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Components/Bread** & **RB, Control** & **5\% SB-M** & **10\% SB-M** & **15\% SB-M** & **20\% SB-M** \\ \hline Total lipids [\% d.m.] & 0.65 \(\pm\) 0.01 a & 1.05 \(\pm\) 0.03 b & 1.82 \(\pm\) 0.01 c & 2.04 \(\pm\) 0.03 d & 2.60 \(\pm\) 0.03 e \\ \hline Palmitic acid & 22.93 \(\pm\) 0.62 a & 23.65 \(\pm\) 0.41 a & 27.73 \(\pm\) 0.60 b & 30.89 \(\pm\) 0.36 c & 31.31 \(\pm\) 0.40 D \\ \hline Palmitoleic acid & 1.96 \(\pm\) 0.03 a & 19.42 \(\pm\) 0.05 b & 24.38 \(\pm\) 0.56 c & 29.96 \(\pm\) 0.07 d & 32.66 \(\pm\) 0.02 e \\ \hline Margaric acid & 0.00 a & 0.49 \(\pm\) 0.02 b & 0.74 \(\pm\) 0.09 c & 0.79 \(\pm\) 0.00 d & 0.90 \(\pm\) 0.01 e \\ \hline Stearic acid & 1.63 \(\pm\) 0.13 e & 0.96 \(\pm\) 0.02 d & 0.99 \(\pm\) 0.04 c & 0.93 \(\pm\) 0.02 b & 0.86 \(\pm\) 0.01 a \\ \hline Oleic acid & 17.67 \(\pm\) 0.50 e & 18.86 \(\pm\) 0.21 d & 16.13 \(\pm\) 0.57 c & 8.64 \(\pm\) 0.29 b & 7.90 \(\pm\) 0.04 a \\ \hline Vaccenic acid & 1.96 \(\pm\) 0.15 a & 4.33 \(\pm\) 0.09 b & 5.45 \(\pm\) 0.10 c & 5.91 \(\pm\) 0.09 d & 5.91 \(\pm\) 0.02 d \\ \hline Linoleic acid & 50.47 \(\pm\) 1.92 e & 27.93 \(\pm\) 0.25 d & 21.74 \(\pm\) 0.07 c & 20.74 \(\pm\) 0.12 b & 18.24 \(\pm\) 0.17 a \\ \hline Linoleic acid & 4.99 \(\pm\) 0.07 e & 3.49 \(\pm\) 0.02 d & 2.98 \(\pm\) 0.16 c & 2.43 \(\pm\) 0.05 b & 2.12 \(\pm\) 0.04 a \\ \hline Starch [\% d.m.] & 79.82 \(\pm\) 0.63 c & 79.70 \(\pm\) 0.52 c & 77.76 \(\pm\) 0.61 b & 77.66 \(\pm\) 0.00 b & 73.55 \(\pm\) 0.45 a \\ \hline Ash [\% d.m.] & 1.15 \(\pm\) 0.00 a & 1.17 \(\pm\) 0.06 a & 1.18 \(\pm\) 0.06 b & 1.22 \(\pm\) 0.06 c & 1.24 \(\pm\) 0.02 c \\ \hline Energy value [kcal] & 220.30 \(\pm\) 0.10 ec & 218.30 \(\pm\) 0.00 db & 220.00 \(\pm\) 0.00 c & 216.90 \(\pm\) 0.00 a & 218.46 \(\pm\) 0.0 b \\ \hline Total carbohydrate [\%] & 49.31 \(\pm\) 0.00 e & 47.87 \(\pm\) 0.01 d & 45.79 \(\pm\) 0.00 c & 44.41 \(\pm\) 0.01 b & 43.50 \(\pm\) 0.01 a \\ \hline \hline \end{tabular} a–e–average values marked in columns with different small letters are statistically different at the level of \(p<\) 0.01. C,D–average values marked in columns with different capital letters are statistically different, \(p<\) 0.05. a–a–average values marked with the same letters in columns do not differ statistically.  
\end{table} 
Table 2: Nutritional and energy components of rye bread (RB) and with the addition of 5, 10, 15, 20% of sea buckthorn pomace meal (SB-M). \begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Components/Bread** & **RB, Control** & **5\% SB-M** & **10\% SB-M** & **15\% SB-M** & **20\% SB-M** \\ \hline Total protein [\% d.m.] & 4.28 \(\pm\) 0.02 a & 4.31 \(\pm\) 0.01 b & 5.11 \(\pm\) 0.01 c & 5.22 \(\pm\) 0.01 d & 5.26 \(\pm\) 0.02 e \\ \hline Albumins and globulins [\% d.m.] & 0.62 \(\pm\) 0.00 b & 0.55 \(\pm\) 0.00 a & 0.95 \(\pm\) 0.01 c & 1.02 \(\pm\) 0.00 d & 1.11 \(\pm\) 0.00 e \\ \hline Rem. protein fractions [\% d.m.] & 3.66 \(\pm\) 0.01 a & 3.76 \(\pm\) 0.01 b & 4.17 \(\pm\) 0.02 c & 4.22 \(\pm\) 0.00 d & 4.16 It should be emphasized that the enriched light RB was produced by fermentation on natural sourdough, and therefore already had a high nutritional value due to its production method [31]. Its nutritional and health-promoting value was additionally increased by using a very valuable source of bioactive substances, which are SB-M, in production. In order to indicate the optimal level of addition of sea buckthorn pomace needed to obtain the most beneficial effect on the parameters characterizing the balanced nutritional and health-promoting value of the new type of bread, a statistical tool was used. Profit analysis of the effect of adding sea buckthorn pomace on the nutritional and energy value of the produced bread (Figure 2) showed that the use of 15 and 20% SB-M additions to rye bread correlates with the following components: PA2, T. lipids, MA, PA, VA, and ALA. In turn, the addition of 5% SB-M is most strongly correlated with the content of such ingredients as LA, T. carbohydrate, OA, and the content of starch.