## 3 Results and Discussion
### Structural and Physical-Chemical Characteristics of Functional Bread
#### 3.1.1 Weight of Functional Bread  
The functional bread samples with sea buckthorn pomace powder showed varying weights in the range of 740.03 g to 724.66 g, as presented in Table 2. The addition of sea buckthorn flour significantly influenced (\(p\) < 0.05) the weight of the obtained samples. The bread samples with a 10% sea buckthorn powder addition from the Mara variety  
\begin{table}
\begin{tabular}{l c c c} \hline \hline  & **Sensory Characteristic** & **Scale** & **Product Description** \\ \hline Flavor & Of sea buckthorn & 0–5 & Flavorless—very aromatic \\ \hline \multirow{3}{*}{Taste} & Of sea buckthorn & 0–5 & \\  & Sour taste & 0–5 & Unnoticed—very strong \\  & Bitter taste & 0–5 & \\ \hline External appearance & Color & 0–5 & Very light—very brown \\ of the crust & Hardness & 0–5 & Very crispy—very soft \\ \hline \multirow{3}{*}{Core aspect} & Freshness & 0–5 & Dry core—very soft, fresh core \\  & Crumbliness & 0–5 & Compact, non-crumbling—crumbly core \\  & Color & 0–5 & Very light—very brown \\  & Elasticity & 0–5 & Inelastic—elastic \\ \hline Aftertaste & Of sea buckthorn & 0–5 & Flavorless—very aromatic \\ \hline \hline \end{tabular}
\end{table}
Table 1: Criteria for the sensory evaluation of bread containing sea buckthorn pomace powder.  
\begin{table}
\begin{tabular}{l c c c c} \hline \hline
**Sample** & **Bread Weight (g)** & **Volume (cm3/100 g)** & **Porosity (\%)** & **Elasticity** \\ \hline Control & 738.13 \(\pm\) 0.40 & 249.28 \(\pm\) 0.20 & 72.9 \(\pm\) 0.32 a  & 96.7 \(\pm\) 0.61 \\ C6 & 732.15 \(\pm\) 0.55 a  & 226.72 \(\pm\) 0.08 a  & 73.2 \(\pm\) 0.53 a  & 85.2 \(\pm\) 0.33  \\ C8 & 733.87 \(\pm\) 0.35 a  & 208.48 \(\pm\) 0.13 a  & 67.3 \(\pm\) 0.46 b  & 70.5 \(\pm\) 0.46 a  \\ C10 & 728.72 \(\pm\) 0.05 & 209.96 \(\pm\) 0.25 & 69.8 \(\pm\) 0.77 b  & 71.2 \(\pm\) 0.48 a  \\ M6 & 724.66 \(\pm\) 0.07 & 205.61 \(\pm\) 0.28 & 67.2 \(\pm\) 0.61 b  & 73.3 \(\pm\) 0.67  \\ M8 & 736.91 \(\pm\) 0.06 & 185.23 \(\pm\) 0.22 & 62.4 \(\pm\) 0.55 d  & 66.7 \(\pm\) 0.35 b  \\ M10 & 740.03 \(\pm\) 0.08 & 171.61 \(\pm\) 0.18 & 60.8 \(\pm\) 0.41 e  & 64.4 \(\pm\) 0.52 c  \\ S6 & 726.83 \(\pm\) 0.09 & 208.44 \(\pm\) 0.37 & 64.8 \(\pm\) 0.63 c  & 67.2 \(\pm\) 0.28 b  \\ S8 & 735.56 \(\pm\) 0.06 & 172.66 \(\pm\) 0.42 & 61.6 \(\pm\) 0.48 e  & 67.8 \(\pm\) 0.69 b  \\ S10 & 726.05 \(\pm\) 0.08 & 166.66 \(\pm\) 0.24 & 58.6 \(\pm\) 0.39 & 63.3 \(\pm\) 0.73 c  \\ \hline \hline \end{tabular} All the results are mean \(\pm\) standard deviation. Means followed by a common letter are not significantly different (\(p\) < 0.05). Values followed by different superscript letters in the same column are significantly different (\(p\) < 0.05). Means that do not share a letter in a column are significantly different (\(p\) < 0.05).  
\end{table}
Table 2: The characteristics of functional bread with sea buckthorn pomace powder (mean \(\pm\) SD).  
(740.03 g) and the control sample (738.13 g) had the highest weights, followed closely by the bread sample with an 8% sea buckthorn powder addition from the Sorana variety (735.56 g), the bread sample with an 8% sea buckthorn powder addition from the Clara variety (733.87 g), and the bread sample with a 6% sea buckthorn powder addition from the Clara variety (732.15 g). On the other hand, the samples of bread with 6% added sea buckthorn powder from the Mara variety (724.66 g), 10% added sea buckthorn powder from the Sorana variety (726.05 g), and 6% added sea buckthorn powder from the Sorana variety (726.83 g) registered the lowest weights.