## 3 Results and Discussion
### Baking Test Results
#### 3.3.1 Characteristics of Technological Properties and Color Parameters of Bread
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline \multirow{2}{*}{**Quality Characteristics of Bread**} & \multicolumn{3}{c}{**Quantity of the SBP Additive (Factor A)**} & \multicolumn{2}{c}{**Type of Fortification (Factor B)**} & \multicolumn{1}{c}{**Interaction (A \(\times\) B)**} \\ \cline{2-7}  & **0\%** & **1\%** & **5\%** & **10\%** & **umSBP** & **mSBP** & **\(p\)-Value** \\ \hline Crumb moisture content, MC (\%) & 45.45 \({}^{\text{a}}\) & 46.12 \({}^{\text{a}}\) & 47.39 \({}^{\text{b}}\) & 48.22 \({}^{\text{c}}\) & 46.50 \({}^{\text{A}}\) & 47.10 \({}^{\text{B}}\) & 0.2529 \\ Specific volume, BV (cm\({}^{3}\)/100 g of bread) & 317 \({}^{\text{c}}\) & 312 \({}^{\text{c}}\) & 282 \({}^{\text{b}}\) & 222 \({}^{\text{a}}\) & 279 \({}^{\text{A}}\) & 288 \({}^{\text{B}}\) & 0.0002 \({}^{\text{a}}\) \\ Breakcrumb hardness, BCH (N) & 10.8 \({}^{\text{a}}\) & 28.4 \({}^{\text{b}}\) & 34.0 \({}^{\text{c}}\) & 52.8 \({}^{\text{d}}\) & 29.9 \({}^{\text{A}}\) & 33.1 \({}^{\text{B}}\) & 0.0001 \({}^{\text{a}}\) \\ \hline \multirow{3}{*}{Color parameters of crumb} & Lightness, L\({}^{\text{*}}\) & 71.20 \({}^{\text{d}}\) & 67.06 \({}^{\text{c}}\) & 65.32 \({}^{\text{b}}\) & 60.03 \({}^{\text{a}}\) & 66.67 \({}^{\text{B}}\) & 65.14 \({}^{\text{A}}\) & 0.0000 \({}^{\text{a}}\) \\  & Redness, a\({}^{\text{*}}\) & 1.40 \({}^{\text{a}}\) & 1.60 \({}^{\text{b}}\) & 1.67 \({}^{\text{c}}\) & 1.69 \({}^{\text{c}}\) & 1.38 \({}^{\text{A}}\) & 1.81 \({}^{\text{B}}\) & 0.0000 \({}^{\text{a}}\) \\  & Yellowness, b\({}^{\text{*}}\) & 17.61 \({}^{\text{d}}\) & 16.63 \({}^{\text{c}}\) & 15.94 \({}^{\text{b}}\) & 14.77 \({}^{\text{a}}\) & 15.74 \({}^{\text{A}}\) & 16.74 \({}^{\text{B}}\) & 0.0000 \({}^{\text{a}}\) \\  & Chroma, C\({}^{\text{*}}\) & 17.67 \({}^{\text{d}}\) & 16.70 \({}^{\text{c}}\) & 16.03 \({}^{\text{b}}\) & 14.87 \({}^{\text{a}}\) & 15.80 \({}^{\text{A}}\) & 16.84 \({}^{\text{B}}\) & 0.0000 \({}^{\text{a}}\) \\ \hline \multirow{3}{*}{Color parameters of crust} & Lightness, L\({}^{\text{*}}\) & 42.41 \({}^{\text{a,b}}\) & 45.44 \({}^{\text{b}}\) & 45.54 \({}^{\text{b}}\) & 40.58 \({}^{\text{a}}\) & 44.42 \({}^{\text{A}}\) & 42.57 \({}^{\text{A}}\) & 0.5449 \\  & Redness, a\({}^{\text{*}}\) & 15.15 \({}^{\text{c}}\) & 13.54 \({}^{\text{b}}\) & 13.05 \({}^{\text{b}}\) & 11.60 \({}^{\text{a}}\) & 13.13 \({}^{\text{A}}\) & 13.54 \({}^{\text{B}}\) & 0.1242 \\  & Yellowness, b\({}^{\text{*}}\) & 23.79 \({}^{\text{b}}\) & 23.76 \({}^{\text{b}}\) & 24.08 \({}^{\text{b}}\) & 18.94 \({}^{\text{a}}\) & 23.00 \({}^{\text{A}}\) & 22.29 \({}^{\text{A}}\) & 0.7828 \\  & Chroma, C\({}^{\text{*}}\) & 28.26 \({}^{\text{b}}\) & 27.38 \({}^{\text{b}}\) & 27.41 \({}^{\text{b}}\) & 22.23 \({}^{\text{a}}\) & 26.53 \({}^{\text{A}}\) & 26.11 \({}^{\text{A}}\) & 0.7374 \\ \hline Acrylamide content, AA (\(\mu\)g/kg d.m.) & 15.7 \({}^{\text{a,b}}\) & 14.7 \({}^{\text{a}}\) & 15.6 \({}^{\text{a,b}}\) & 16.4 \({}^{\text{b}}\) & 13.9 \({}^{\text{A}}\) & 17.3 \({}^{\text{B}}\) & 0.0000 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}  
* Explanations: SBP, umSBP, and mSBP, as in Table 1; letters a–d, A–B–designation of statistically homogeneous groups; \({}^{\text{*}}\)—statistically significant differences at \(p=0.05\).  
\end{table} 
Table 4: Baking test results of wheat flour with sugar beet pulp mixtures. structure. The higher specific volume is related to a more porous crumb and softer texture [59]. The specific bread volume decreased with increasing SBP addition (Table 4). The wheat bread sample (0% SBP) did not differ significantly from those with 1% SBP addition. As Figures 1 and 2 show, the BV of the samples declined significantly (\(p<0.05\)) with increasing the supplementation of SBP without and with molasses. The presence of higher dietary fiber content, including its insoluble fraction in SBP and other types of fiber products--which dilutes the gluten content and disrupts the gluten-starch matrix--usually causes deterioration of the breadcumb structure and a subsequent loss of gas during fermentation dough and baking [22; 26; 60].