## 3 Results and Discussion
### Laboratory Baking Parameters and Quality of Wheat Bread
lederacea_ L. infusion with the highest concentration in the bread recipe resulted in a reduction in the redness and yellownness of the color of the obtained bread (C) in comparison with the other tested breads. Taking into account the total color difference (\(\Delta\)E), it was found that the color of the crust of the tested bread with the addition of 3% of the infusion (B) was not different from the results obtained in the control sample, while in the case of bread with 1% infusion the color difference was noticeable. Only the crust of bread C had a different color in comparison with the control sample because the total color difference was greater than five. Greater color differentiation under the influence of the discussed additive was noted in the tests of the color of the bread \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Sample** & **L*** & **a*** & **b*** & **\(\Delta\)E** \\ \hline \multicolumn{5}{c}{crust} \\ control & 57.19 \({}^{\text{a}}\) \(\pm\) 6.21 & 13.60 \({}^{\text{b}}\)\(\pm\) 0.96 & 30.29 \({}^{\text{b}}\)\(\pm\) 2.96 & - \\ A & 59.12 \({}^{\text{a}}\)\(\pm\) 4.27 & 12.78 \({}^{\text{b}}\)\(\pm\) 1.44 & 31.67 \({}^{\text{b}}\)\(\pm\) 1.23 & 2.51 \\ B & 57.62 \({}^{\text{a}}\)\(\pm\) 3.31 & 12.28 \({}^{\text{b}}\)\(\pm\) 1.72 & 30.06 \({}^{\text{b}}\)\(\pm\) 1.16 & 1.41 \\ C & 58.27 \({}^{\text{a}}\)\(\pm\) 3.13 & 10.17 \({}^{\text{a}}\)\(\pm\) 1.26 & 27.51 \({}^{\text{a}}\)\(\pm\) 1.99 & 5.81 \\ \hline \multicolumn{5}{c}{crumb} \\ control & 69.32 \({}^{\text{c}}\)\(\pm\) 0.81 & 2.05 \({}^{\text{c}}\)\(\pm\) 0.06 & 19.19 \({}^{\text{b}}\)\(\pm\) 0.36 & - \\ A & 66.87 \({}^{\text{b}}\)\(\pm\) 0.98 & 1.59 \({}^{\text{a}}\)\(\pm\) 0.10 & 18.56 \({}^{\text{a}}\)\(\pm\) 0.44 & 2.57 \\ B & 59.49 \({}^{\text{a}}\)\(\pm\) 1.90 & 1.90 \({}^{\text{b}}\)\(\pm\) 0.12 & 19.21 \({}^{\text{b}}\)\(\pm\) 0.48 & 9.84 \\ C & 58.24 \({}^{\text{a}}\)\(\pm\) 2.46 & 2.28 \({}^{\text{d}}\)\(\pm\) 0.18 & 20.18 \({}^{\text{c}}\)\(\pm\) 0.41 & 11.12 \\ \hline \hline \end{tabular} Mean values from three repetitions \(\pm\) SD. Values in columns followed by the same superscript letters do not significantly differ at a significance level of 0.05.  
\end{table} 
Table 5: Color parameters of tested breads with _G. lederacea_ L. infusions. crumb. It was shown that the increasing concentration of the GH infusion used resulted in obtaining a product with a darker crumb. Moreover, the values of parameters a* and b* of the crumb of the tested breads were differentiated by the concentration of the _G. hederacea_ L. infusion used. In the case of the infusion with the lowest concentration (1%), the difference in color was noticeable to the average observer (\(\Delta\)E \(>\) 2), while the color of the crumb of breads B and C with the infusion of higher concentrations (3 and 5%) was different from the color of the control bread. As it results from numerous studies related to the effect of the plant additive on the quality of wheat bread, the level of color change depends on the type of additive, including the chemical composition and water content and the size of its share in the recipe [11; 12; 13; 54]. [PERSON] et al. [12; 13] analyzed the effect of replacing flour with dried flowers and dried walnut leaves and usually found a decrease in the brightness of the crumb, i.e., a decrease in the value of the L* parameter. Similarly, [PERSON] et al. [4; 49] observed that replacing part of the flour with powdered dandelion flowers and roots also resulted in a significant reduction in the brightness of the crumb of enriched bread. However, the color of the enriched product is mainly a derivative of the type and amount of dye present in the enriching additive. This is confirmed by studies by other authors [11; 12; 13; 55; 56; 57]. Table 6 presents the results of crumb texture parameter measurements of the tested types of wheat bread. The texture of bread crumb and its volume are parameters that significantly affect consumer acceptance [4].