## 3 Results and Discussion
### Enriched Breads' Nutritional and Functional Composition  
Table 2 shows the composition of the wheat bread and breads enriched with black garlic powder. The wheat bread, used as a control, contained 12.56 g/100 g of proteins, 2.40 g/100 g of lipids, 1.08 g/100 g of ash, 9.62 g/100 g of total fiber, and 75.35 g/100 g of sugars. The incorporation of black garlic powder at 0.5, 1, 2, and 3 g/100 g produced differences in the nutritional composition of the breads only at the major concentrations. When adding 0.5 and 1 g/100 g of BGP, there were no significant influences on the composition of the bread, while adding 2 and 3 g/100 g produced a slight increase in the total fiber content and slight decrease in sugars. Overall, the added quantities did not change the nutritional values of the breads. These amounts were decided based on the results reported by [PERSON] et al. [34], who incorporated black garlic into rye flour noodles to develop enhanced healthy noodles. They demonstrated that the addition of less than 5.0% BGP had no significant influence on the textural properties of rye flour noodles, with satisfactory consumer acceptability. Free and bound forms of phenolic compounds are present in vegetable foods. Table 3 presents the free, bound, and total phenolic and flavonoid content and antioxidant activity of the bread samples and BGP. Bound phenols and flavonoids represented major parts of the total content in the bread samples and BGP. In the BGP, the content of free and bound -phenolic compounds was 2.17 and 8.79 mg GAE./g, respectively, while that of free and bound flavonoids was 0.35 and 1.76 mg CE./g, respectively. The enzymatic treatment increased the quantity of phenols and flavonoids by 4-5-fold, but the antioxidant capacity increased by only 2-fold. In the bread samples, the bound phenolic compounds present in the control bread were not statistically different from those in the breads enriched with BGP, while the free phenol compounds increased in the enriched breads with respect to the control bread but only with the addition of 2-3%. The same results were observed for free and bound total flavonoids. The antioxidant capacity determined using solvent and enzymatic extracts showed that the presence of BGP influenced the overall antioxidant activity of the enriched bread samples. \begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Sample** & **Moisture** & **Proteins** & **Lipids** & **Ash** & **Total Fiber** & **Sugars** \\  & **(g/100 g fw)** & **(g/100 g dw)** & **(g/100 g dw)** & **(g/100 g dw)** & **(g/100 g dw)** \\ \hline Wheat bread & 41.85 \(\pm\) 0.69 \({}^{\text{a}}\) & 12.56 \(\pm\) 0.27 \({}^{\text{a}}\) & 2.40 \(\pm\) 0.06 \({}^{\text{a}}\) & 1.08 \(\pm\) 0.08 \({}^{\text{a}}\) & 9.62 \(\pm\) 0.31 \({}^{\text{a}}\) & 75.35 \(\pm\) 0.02 \({}^{\text{a}}\) \\
0.5 g/100 g & 40.92 \(\pm\) 0.36 \({}^{\text{a}}\) & 12.69 \(\pm\) 0.09 \({}^{\text{a}}\) & 2.40 \(\pm\) 0.02 \({}^{\text{a}}\) & 1.18 \(\pm\) 0.06 \({}^{\text{a}}\) & 9.10 \(\pm\) 0.01 \({}^{\text{a}}\) & 75.14 \(\pm\) 0.06 \({}^{\text{a}}\) \\
1 g/100 g & 39.57 \(\pm\) 0.73 \({}^{\text{a}}\) & 12.64 \(\pm\) 0.23 \({}^{\text{a}}\) & 2.37 \(\pm\) 0.05 \({}^{\text{a}}\) & 1.13 \(\pm\) 0.03 \({}^{\text{a}}\) & 9.27 \(\pm\) 0.17 \({}^{\text{a}}\) & 74.79 \(\pm\) 0.04 \({}^{\text{ab}}\) \\
2 g/100 g & 38.24 \(\pm\) 0.69 \({}^{\text{a}}\) & 12.63 \(\pm\) 0.23 \({}^{\text{a}}\) & 2.33 \(\pm\) 0.04 \({}^{\text{a}}\) & 1.24 \(\pm\) 0.01 \({}^{\text{a}}\) & 10.15 \(\pm\) 0.17 \({}^{\text{b}}\) & 74.05 \(\pm\) 0.37 \({}^{\text{ab}}\) \\
3 g/100 g & 38.41 \(\pm\) 0.06 \({}^{\text{a}}\) & 12.60 \(\pm\) 0.28 \({}^{\text{a}}\) & 2.34 \(\pm\) 0.01 \({}^{\text{a}}\) & 1.29 \(\pm\) 0.02 \({}^{\text{a}}\) & 10.59 \(\pm\) 0.10 \({}^{\text{b}}\) & 72.88 \(\pm\) 0.19 \({}^{\text{b}}\) \\ \hline \hline \end{tabular} Columns with different letters indicate significant differences (\(p<0.05\)), and 0.5 g/100 g, g/100 g, g/100 g, and 3 g/100 g correspond to wheat bread with 5, 10, 20, 30 g/kg of black garlic powder added, respectively.  
\end{table}