# The Influence of Tomato and Pepper Processing Waste on Bread Quality
## 3 Results and Discussion
### Evaluation of Bread Quality Characteristics
]**} \\ \cline{2-10}  & \multicolumn{2}{c}{**Moisture**} & \multirow{2}{*}{**Ash**} & \multirow{2}{*}{**Protein**} & \multirow{2}{*}{**Fat**} & \multirow{2}{*}{**TDF**} & \multirow{2}{*}{**IDF**} & \multirow{2}{*}{**SDF**} & \multirow{2}{*}{**CHO**} & \multicolumn{2}{c}{**Energy**} \\  & \multicolumn{2}{c}{**[\%]**} & & & & & & & & **[kcal/100 g]** \\ \hline \multicolumn{10}{l}{Raw materials} \\ \hline \multirow{2}{*}{WF} & 9.4 & 0.72 & 13.16 & 0.49 & 5.36 & 2.43 & 2.93 & 80.3 & 352.3 \\  & \(\pm\) 0.0 \({}^{\rm b}\) & \(\pm\) 0.01 \({}^{\rm c}\) & \(\pm\) 0.07 \({}^{\rm c}\) & \(\pm\) 0.00 \({}^{\rm c}\) & \(\pm\) 0.04 \({}^{\rm c}\) & \(\pm\) 0.18 \({}^{\rm c}\) & \(\pm\) 0.22 \({}^{\rm c}\) & \(\pm\) 0.1 \({}^{\rm a}\) & \(\pm\) 0.1 \({}^{\rm a}\) \\ \multirow{2}{*}{TP} & 6.5 & 3.81 & 20.53 & 11.53 & 60.9 & 49.61 & 11.29 & 3.2 & 299.9 \\  & \(\pm\) 0.0 \({}^{\rm c}\) & \(\pm\) 0.06 \({}^{\rm b}\) & \(\pm\) 0.20 \({}^{\rm b}\) & \(\pm\) 0.42 \({}^{\rm a}\) & \(\pm\) 0.27 \({}^{\rm a}\) & \(\pm\) 0.38 \({}^{\rm a}\) & \(\pm\) 0.11 \({}^{\rm b}\) & \(\pm\) 0.1 \({}^{\rm c}\) & \(\pm\) 2.7 \({}^{\rm b}\) \\ \multirow{2}{*}{PB} & 11.7 & 13.28 & 28.47 & 3.17 & 33.47 & 16.34 & 17.13 & 21.6 & 261.1 \\  & \(\pm\) 0.6 \({}^{\rm a}\) & \(\pm\) 0.19 \({}^{\rm a}\) & \(\pm\) 0.44 \({}^{\rm a}\) & \(\pm\) 0.04 \({}^{\rm b}\) & \(\pm\) 0.58 \({}^{\rm b}\) & \(\pm\) 0.89 \({}^{\rm b}\) & \(\pm\) 0.31 \({}^{\rm a}\) & \(\pm\) 0.9 \({}^{\rm b}\) & \(\pm\) 0.2 \({}^{\rm c}\) \\ \hline \multicolumn{10}{l}{Bread} \\ \hline \multirow{2}{*}{CON} & 43.1 & 2.48 & 13.35 & 0.27 & 6.77 & 3.14 & 3.64 & 69.5 & 197.9 \\  & \(\pm\) 0.6 \({}^{\rm ba}\) & \(\pm\) 0.05 \({}^{\rm e}\) & \(\pm\) 0.03 \({}^{\rm f}\) & \(\pm\) 0.07 \({}^{\rm e}\) & \(\pm\) 0.36 \({}^{\rm f}\) & \(\pm\) 0.26 \({}^{\rm e}\) & \(\pm\) 0.62 \({}^{\rm c}\) & \(\pm\) 0.4 \({}^{\rm a}\) & \(\pm\) 0.9 \({}^{\rm ab}\) \\ \hline \multirow{2}{*}{TP3} & 42.0 & 2.53 & 13.72 & 0.64 & 8.49 & 4.19 & 4.30 & 67.0 & 200.3 \\  & \(\pm\) 0.2 \({}^{\rm b}\) & \(\pm\) 0.06 \({}^{\rm de}\) & \(\pm\) 0.03 \({}^{\rm e}\) & \(\pm\) 0.03 \({}^{\rm dc}\) & \(\pm\) 0.22 \({}^{\rm e}\) & \(\pm\) 0.1 \({}^{\rm e}\) & \(\pm\) 0.12 \({}^{\rm bc}\) & \(\pm\) 0.3 \({}^{\rm ba}\) & \(\pm\) 0.6 \({}^{\rm a}\) \\ \multirow{2}{*}{TP6} & 42.7 & 2.58 & 13.82 & 0.97 & 10.69 & 5.99 & 4.70 & 65.9 & 200.0 \\  & \(\pm\) 0.7 \({}^{\rm ba}\) & \(\pm\) 0.04 \({}^{\rm de}\) & \(\pm\) 0.01 \({}^{\rm cd}\) & \(\pm\) 0.04 \({}^{\rm b}\) & \(\pm\) 0.63 \({}^{\rm c}\) & \(\pm\) 0.43 \({}^{\rm cb}\) & \(\pm\) 0.2 \({}^{\rm ba}\) & \(\pm\) 1.2 \({}^{\rm dcb}\) & \(\pm\) 3.3 \({}^{\rm a}\) \\ \multirow{2}{*}{TP9} & 41.9 & 2.56 & 14.01 & 1.33 & 12.42 & 7.28 & 5.14 & 63.7 & 201.9 \\  & \(\pm\) 0.2 \({}^{\rm ba}\) & \(\pm\) 0.04 \({}^{\rm e}\) & \(\pm\) 0.19 \({}^{\rm dc}\) & \(\pm\) 0.08 \({}^{\rm a}\) & \(\pm\) 0.41 \({}^{\rm b}\) & \(\pm\) 0.49 \({}^{\rm b}  
One of the key factors determining bread quality is the loaf volume. Loaves with a larger volume are generally more appealing to consumers [6]. SV ranged from 2.82 cm\({}^{3}\cdot\)g\({}^{-1}\) to 2.29 cm\({}^{3}\cdot\)g\({}^{-1}\), with the maximum value observed in the control sample, and it decreased with the incorporation of vegetable by-products. However, a clear trend cannot be identified. With the addition of 6% TP, the specific volume decreased by 19%, which was the largest observed reduction. The effect of dry tomato waste addition on the volume of bread was also studied by [PERSON] et al. [8]. They found a significant decrease in the volume of bread with tomato waste addition compared to the control bread. The volume of bread generally depends on gas formation and gas retention, both of which can be affected by the fiber content. The dilution effect, which restricts the water available for gluten hydration and development, as well as the physical disruption of gluten matrix formation, can be responsible for the reduction in bread volume [6].