## 3 Results and Discussion
### Bread Texture  
The texture of the bread is an essential criterion in assessing its quality. Analysis of the variation of its individual parameters allows for the assessment of the impact of a recipe or technological modifications and storage time on the quality. On the first day, the crumb of the control bread had the lowest hardness of 2.14 N (Table 4). The addition of lyophilized kale caused a significant (\(p<0.05\)) increase in crumb hardness to a level of 6.46 N at a 10% bread enrichment level. In the case of resilience, springiness, and cohesiveness, lyophilized kale reduced these parameters the greater the level of enrichment, but only the highest 10% share of lyophilized kale caused statistically significant (\(p<0.05\)) changes (Table 4). The springiness characteristic of fresh bread is important for consumers, as well as sufficient cohesiveness, to reduce the tendency for crumbling, and a decrease in the values of these parameters indicates a deterioration in the quality of the bread. Since chewiness is closely connected with hardness, the effect of lyophilized kale was analogous, and its values increased significantly (\(p<0.05\)) as the amount of kale increased (Table 4). The results obtained are reflected in the literature data. [PERSON] et al. [34] observed a significant decrease in springiness and resilience and an increase in chewiness and hardness of bread enriched with celery powder. Also, [PERSON] et al. [47] found an increase in chewiness and hardness as well as a decrease in crumb cohesiveness of bread enriched with various lyophilized vegetables. [PERSON] et al. [40] noted an increase in the hardness of the crumb of bread enriched with vegetable pastes. During storage, bread undergoes complex structural changes related to water migration, starch retrogradation, and reorganization of protein-starch complexes. These changes are generally referred to as staling, and their effects result in a deterioration of the consumer \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Property** & **Control** & **5\% KP** & **10\% KP** & **ANOVA-\(p\)** \\ \hline Appearance & 4.9 \(\pm\) 0.4 \({}^{\text{a}}\) & 4.1 \(\pm\) 1.2 \({}^{\text{a}}\) & 3.9 \(\pm\) 1.6 \({}^{\text{a}}\) & 0.075 \\ Crust & Color & 2.8 \(\pm\) 0.4 \({}^{\text{a}}\) & 2.3 \(\pm\) 0.8 \({}^{\text{a}}\) & 2.2 \(\pm\) 1.0 \({}^{\text{a}}\) & 0.104 \\ Thickness & 3.8 \(\pm\) 0.4 \({}^{\text{a}}\) & 3.5 \(\pm\) 0.5 \({}^{\text{a}}\) & 3.5 \(\pm\) 0.5 \({}^{\text{a}}\) & 0.150 \\ Others & 3.9 \(\pm\) 0.3 \({}^{\text{a}}\) & 3.5 \(\pm\) 0.5 \({}^{\text{a}}\) & 3.5 \(\pm\) 0.5 \({}^{\text{a}}\) & 0.026 \\ Crumb & Elasticity & 3.9 \(\pm\) 0.3 \({}^{\text{a}}\) & 3.7 \(\pm\) 0.5 \({}^{\text{a}}\) & 3.4 \(\pm\) 1.1 \({}^{\text{a}}\) & 0.108 \\ Porosity & 2.9 \(\pm\) 0.3 \({}^{\text{a}}\) & 2.7 \(\pm\) 0.5 \({}^{\text{a}}\) & 2.6 \(\pm\) 0.8 \({}^{\text{a}}\) & 0.279 \\ Others & 2.8 \(\pm\) 0.4 \({}^{\text{a}}\) & 2.3 \(\pm\) 0.8 \({}^{\text{a}}\) & 2.3 \(\pm\) 0.8 \({}^{\text{a}}\) & 0.127 \\ Smell and taste & 5.3 \(\pm\) 1.5 \({}^{\text{a}}\) & 3.5 \(\pm\) 2.6 \({}^{\text{a}}\) & 3.6 \(\pm\) 2.7 \({}^{\text{a}}\) & 0.082 \\ \hline \hline \end{tabular} Mean value of fifteen replications \(\pm\) standard deviation. Means in rows marked with the same letters do not differ statistically at a 0.05 level of confidence.  
\end{table} 
Table 3: Sensory characteristics of the investigated wheat and wheat-kale (KP) composite bread. acceptability of bread. In instrumental measurement, bread staling is manifested by increasing hardness and chewiness and decreasing springiness and resilience [48]. The crumb of bread with 10% of lyophilized kale on the third day of the study had the highest hardness, and the share of kale, storage time, and the interaction of both factors had a significant (\(p<0.05\)) impact on this parameter (Table 4). However, it is important to note the differences in the increment of crumb hardness values.