## 3 Results and Discussion
### Laboratory Baking Parameters and Quality of Wheat Bread  
Table 4 shows parameters related to laboratory baking of bread. Based on the results of the study, a statistically significant effect of enriching bread with an infusion of ground ivy of various concentrations on the volume and specific volume of bread was found. It was found that the control and test samples did not differ statistically significantly in terms of all parameters of the baking process, i.e., dough yield, baking and bread yield. Dough yield ranged from 157.3% for the sample with a 1% infusion to 158.3% for the sample with a 5% infusion. Baking values ranged from 9.56% (C) to 10.23% (control bread), and bread yield ranged from 132.3% for the control sample to 134.1% for the sample with 5% infusion. In relation to the literature data, the calculated bread yield was lower in relation to the values given by [PERSON] et al. [4]. According to the cited authors, bread containing dandelion flower powder achieved a bread yield value ranging from 143.5 to 147.0%. The cited authors observed the lowest bread yield for the control sample (143.0%), and the highest for the sample with the highest share of the tested plant additive. In turn, [PERSON] et al. [53] noted lower values for baking bread enriched with nettle infusions, in the range of 7.1-8.4% in comparison to their own research (Table 4). Replacing water with GH infusions had a statistically significant effect on most of the quality features of the tested wheat bread (\(p<0.05\)) (Table 4). The increasing of GH infusion concentration caused a significant decrease in the loaf volume, specific volume and deterioration of the crumb porosity of the obtained bread. However, no effect of the _G. hederacea_ L. infusion on the moisture content of the crumb of the tested bread was observed, which ranged from 45.34 to 44.19%. Meanwhile, the loaf volume ranged from 550 (control sample) to 470 cm\({}^{3}\) (sample with 5% infusion). In a similar pattern, specific volume values were also recorded--from 2.63 for the control bread to 2.22 cm\({}^{3}\)/g for the bread with 5% GH infusion. This indicates a negative effect of higher concentration (3% or 5%) of infusions on the quality of the dough and the course of fermentation and baking. The observed dependence of the loaf volume on the concentration of GH infusions in the bread recipe is reflected in fermentographic studies (Table 2) and farinographic studies (Table 4), which also indicated a negative effect of infusions with a concentration above 1%. The volume of the loaf determined in our own study (Table 4) was larger (by approx. 100 cm\({}^{3}\)) than that obtained by [PERSON] et al. [53] for breads with nettle infusions. The cited authors also confirm the unfavorable effect of increasing the infusion concentration on the volume of bread. In turn, [PERSON] et al. [11], for the tested wheat breads with the addition of _Dracocepahum molavica_ L. leaves powder, obtained loaf volumes 100 cm\({}^{3}\) larger compared to our own studies (Table 4), but also observed a similar pattern of dependencies, a negative effect of the plant additive on the values of this parameter. The plant used to enrich bread by the cited authors (_Dracocepahum molavica_ L.) belongs to the same family in the botanical classification _Lamiaceae_ as the ground ivy (_Glechoma hederacea_ L.) used in our own studies. The reduction in the volume of bread under the influence of various plant additives was