## 3 Results and Discussion
### Chemical Composition of Investigated Breads

Table 8: Changes in textural characteristics of the tested bread during storage. broadening molecular mass distribution [67]. The addition of an extruded preparation containing rice flour and maltodextrin to the dough slightly decreased the weight average molecular weight (Mw) while increasing the dispersibility of the system. This means that a low molecular weight fraction appears in the sample (maltodextrin)--Figure 2a-c. In the case of preparations containing the potato pulp in the amounts of 30 and 40%, a decrease in both structural parameters was observed (the number and weight average molecular weight), but, above all, a significant increase in dispersibility was noted. This phenomenon was particularly visible in the differential molecular weight distributions. Basically, in all cases, the weight distribution was trimodal; however, in the case of systems containing the added red potato pulp, a change (increase) in the weight fraction of the lowest molecular fraction (maximum around 10\({}^{4}\) g\(\cdot\)mol\({}^{-1}\)) in relation to the medium molecular fraction (maximum around 10\({}^{5}\) g\(\cdot\)mol\({}^{-1}\)) can be observed. A comparable situation was noted in relation to bread in which the extruded preparation was added to the sourdough (Figure 1). In this case, the structural parameters in the samples containing potato fractions are similar to those discussed above, with the molecular weight dispersion being slightly greater. Similarly, for bread prepared with the incorporation of a formulation consisting solely of rice flour and maltodextrin (EOPP_T2), an increase in the average molecular weight was observed. However, in this case, it results in a reduction in dispersion, which may mean that the fermentation was faster/easier for low molecular weight fractions (e.g., maltodextrin) and its products were mono- or oligosaccharides; i.e., they were undetectable in the analytical system used. A comparison of the sample containing rice flour and maltodextrin with samples containing an additional \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Sample** & \
\begin{tabular}{c} **Mn\(\cdot\)10\({}^{-3}\)** \\ **(g\(\cdot\)mol\({}^{-1}\))** \\ \end{tabular} &
\begin{tabular}{c} **Mw\(\cdot\)10\({}^{-5}\)** \\ **DD** \\ \end{tabular} \\ \hline E0 PP & 61.78 & 11.39 & 18.4 \\ E30 PP & 51.13 & 8.73 & 17.1 \\ E40 PP & 52.69 & 8.12 & 15.4 \\ SB & 47.28 & 9.20 & 19.45 \\ E0 PP\_T1 & 45.71 & 9.70 & 21.20 \\ E30 PP\_T1 & 35.00 & 8.71 & 24.85 \\ E40 PP\_T1 & 36.41 & 8.64 & 23.75 \\ E0 PP\_T2 & 58.42 & 10.57 & 18.15 \\ E30 PP\_T2 & 35.69 & 8.65 & 24.30 \\ E40 PP\_T2 & 34.81 & 8.70 & 25.0 \\ \hline \hline \end{tabular}
\end{table} 
Table 10: Structural parameters of tested samples. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Type of bread**} & \multirow{2}{*}{**Protein**} & \multirow{2}{*}{**Fat**} & \multirow{2}{*}{**Ash**} & \multicolumn{3}{c}{**Dietary Fiber**} \\ \cline{3-5}  & & & & **Insoluble** & **Soluble** & **Total** \\ \cline{2-5}  & & & & **(g/100 g DM)** & & \\ \hline SB & 10.69 \({}^{\text{d}}\)\(\pm\) 0.03 & 1.92 \({}^{\text{a}}\)\(\pm\) 0.02 & 2.77 \({}^{\text{c}}\)\(\pm\) 0.01 & 2.49 \({}^{\text{e}}\)\(\pm\) 0.06 & 2.28 \({}^{\text{f}}  
30 and 40% of red potato pulp may indicate greater availability for microorganisms (fermentation) of the higher molecular fraction of the preparation or specific synergistic effects that require further research [68]. Polyphenol Content and Antioxidant Activity of Bread Supplemented with Preparations Extruded from Red Potato Pulp  
According to many authors [15; 69; 70], the determined antioxidant activity of fortified beads primarily originated from phenolic compounds rather than other constituents found in bread. Therefore, the bioaccessibility of these phenolics plays a crucial role in determining the potential health benefits of the food.