## 3 Results and Discussion
### Laboratory Baking Parameters and Quality of Wheat Bread
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{4}{c}{**Bread Baking Process**} & \multicolumn{4}{c}{**Quality Parameters of Bread**} \\ \cline{2-9}  & **Dough Yield** & **Oven Loss [\%]** & **Bread Yield** & **Loaf Volume** & **Specific Volume** & **Moisture of** & **Crumb** \\  & **[\%]** & **Oven Loss [\%]** & **[\%]** & **[cm\({}^{3}\)]** & **[cm\({}^{3}\)/g]** & **Bread [\%]** & **Porosity [\%]** \\ \hline control & 157.9 \({}^{\pm}\) 0.1 & 10.2 \({}^{\pm}\) 0.5 & 132.3 \({}^{\pm}\) 0.9 & 550 \({}^{\text{b}}\) \(\pm\) 14 & 2.63 \({}^{\text{b}}\) \(\pm\) 0.05 & 45.02 \({}^{\text{a}}\) \(\pm\) 0.54 & 80 \({}^{\text{b}}\) \(\pm\) 3 \\ A & 157.3 \({}^{\pm}\) 0.2 & 9.6 \({}^{\pm}\) 0.1 & 133.9 \({}^{\pm}\) 0.1 & 530 \({}^{\text{b}}\) \(\pm\) 14 & 2.49 \({}^{\text{b}}\) \(\pm\) 0.07 & 45.34 \({}^{\text{a}}\) \(\pm\) 0.59 & 76 \({}^{\text{b}}\) \(\pm\) 3 \\ B & 158.1 \({}^{\pm}\) 0.1 & 9.9 \({}^{\text{a}}\) \(\pm\) 0.0 & 134.0 \({}^{\text{a}}\) \(\pm\) 0.3 & 505 \({}^{\text{a}}\)\(\pm\) 7 & 2.38 \({}^{\text{a}}\)\(\pm\) 0.04 & 44.19 \({}^{\text{a}}\) \(\pm\) 0.66 & 74 \({}^{\text{a}}\)\({}^{\text{b}}\)\(\pm\) 0 \\ C & 158.3 \({}^{\text{a}}\) \(\pm\) 0.2 & 9.6 \({}^{\text{a}}\) \(\pm\) 0.7 & 134.1 \({}^{\text{a}}\) \(\pm\) 0.9 & 470 \({}^{\text{a}}\)\(\pm\) 28 & 2.22 \({}^{\text{a}}\)\(\pm\) 0.15 & 44.82 \({}^{\text{a}}\)\(\pm\) 0.30 & 68 \({}^{\text{a}}\)\(\pm\) 3 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Bread baking process and quality parameters of tested breads with _G. hederacea_ L. infusions. also observed by other authors [2; 4; 12; 13; 54]. Plant raw materials enriching bread generally have an unfavorable effect on the volume of loaves. According to [PERSON] et al. [4], the inclusion of non-gluten ingredients in wheat flour results in interactions between gluten proteins and the added ingredients. During kneading and dough rising, a loss of some proteins forming the gluten network is observed. As a result, the gases produced during fermentation are not fully retained by the weaker gluten network, which results in a small volume of bread. Moreover, phenolic compounds are also important, as they interact with thiol groups of gluten in wheat dough, weakening the gluten network that has been created. As a result, the volume of retained fermentation gases and the volume of bread after baking are reduced [55]. Moreover, bioactive components can affect yeast activity and thus the fermentation properties of flour (Table 2). In the case of the porosity of the crumb of the tested bread, a significant effect was noted for the samples with 3 and 5% of the infusion, where the values of this parameter were 5 and 10% lower, respectively, compared to the control sample (80%). An inverse relationship to that observed in our own studies (Table 4) was shown by [PERSON] et al. [54], as the porosity of the crumb of wheat bread increased with the increase in the share of _Cistus incanus_ leaves powder. It was similar in the studies by [PERSON] et al. [53] for the share of nettle infusion additions. An important determinant of bread quality, especially in the context of consumer preferences, is the color of the product. The tested wheat beads, both the control and the breads enriched with the infusion of the herb _G. lederacea_ L., were subjected to instrumental measurement of color parameters (crust and crumb). The results of the tests and calculations regarding the color of the tested breads are presented in Table 5. The appearance of the loaves and crumb is presented in Figure 2.  
According to the criterion established by the International Commission on Illumination (CIE), a total color difference \(\Delta\)E between 0 and 2 is unrecognizable to an experienced observer, a color difference between 2 and 5 is recognizable, while a total color difference greater than 5 is significant and recognizable even by an inexperienced observer [11]. The crust color of the tested breads under the influence of GH infusions did not change significantly, only the use of the _G.