## 1 Introduction  
A bakery product comprises complex interactions between the primary raw materials such as wheat flour, water, yeast, salt, and other functional ingredients, and different processing methods. The process begins with mixing these ingredients, during which the gluten in the flour develops to form an elastic dough. Yeast fermentents the sugars, producing carbon dioxide that causes the dough to rise. The dough is then baked, steamed, or fried, transforming into a light, airy structure as the water evaporates. Therefore, baked white bread, steamed buns, and fried donuts are considered bread or bakery products. Scientificstudies explore various aspects, including the effects of different flours and fermentation processes on bread quality [1]. Producing value-added bakery products by incorporating health-promoting ingredients has gained significant attention recently. Ingredients such as whole grains, seeds, nuts, fruit purees, and functional additives like omega-3 fatty acids, fiber, probiotics, and high-protein insects [2] are increasingly included in bread formulations to enhance their nutritional value. These components offer various benefits, including improved digestive health, cardiovascular support, and anti-inflammatory properties [3]. Scientific research highlights the potential of these functional ingredients to combat lifestyle-related diseases, making them appealing to health-conscious consumers [4]. The development of such a bread aligns with consumer demand for foods that not only satisfy hunger but also offer added health benefits. Incorporating fruit in the form of puree, slices, extracts, or pomace into functional bread is an innovative approach to enhancing its nutritional and sensory properties. Fruits add natural sweetness and moisture while being rich in fiber, antioxidants, and vitamins, providing potent flavors and bioactive compounds [5; 6]. These additions improve the bread's nutritional profile and contribute to functional properties, such as antioxidant activity and support for gut health [7]. Dragon fruit, also known as pitaya, is a tropical fruit rich in essential nutrients, making it an increasingly popular ingredient in food production. It is packed with vitamins C and E, essential for immune function and skin health, as well as magnesium and calcium, which support bone health. Dragon fruit is also an excellent source of dietary fiber, promoting digestive health and aiding in weight management. Its vibrant red or white flesh contains antioxidants, including betacyanins, which help combat oxidative stress and reduce inflammation. In food production, dragon fruit can be used in various forms--pureed, dried, or as a powder--to enhance the nutritional profile and add a unique flavor and color. Numerous research studies have explored the application of dragon fruit in foods such as noodles, sausages, biscuits, and bread. Incorporating dragon fruit into foods boosts its health benefits and appeals to consumers seeking functional foods with added nutritional value and aesthetic appeal [8]. Research on the application of dragon fruit in bakery product production highlights its potential to enhance the nutritional content and sensory properties. Dragon fruit puree, powder, and extracts can be added to bread dough, providing a natural source of antioxidants, vitamins, and dietary fiber. Studies have shown that incorporating dragon fruit can improve the bread's antioxidant activity and contribute to a vibrant color and unique flavor, making it more appealing to consumers. Additionally, the high fiber content of dragon fruit can improve the bread's texture and overall health benefits [9]. Nevertheless, bread has specific characteristics, and incorporating other ingredients may affect its quality. Fruit purees are high in moisture, which can disrupt the dough's gluten network and lead to a denser, heavier crumb. This can result in bread with poor volume and a gummy texture, as the excess moisture interferes with the dough's ability to rise and form a proper structure.