## 3 Results and Discussion
### Bread Shelf-Life Evaluation
\begin{table}
\begin{tabular}{l c c c c c c} \hline  & & **Wheat Bread** & **0.5 g/100 g** & **1 g/100 g** & **2 g/100 g** & **3 g/100 g** \\ \hline pH & t\({}_{0}\) & 5.65 \(\pm\) 0.06 \({}^{\text{a}}\) & 5.56 \(\pm\) 0.07 \({}^{\text{a}}\) & 5.25 \(\pm\) 0.02 \({}^{\text{b}}\) & 5.15 \(\pm\) 0.03 \({}^{\text{b}}\) & 5.12 \(\pm\) 0.04 \({}^{\text{b}}\) \\  & t\({}_{4}\) & 5.57 \(\pm\) 0.11 \({}^{\text{a}}\) & 5.31 \(\pm\) 0.05 \({}^{\text{ab}}\) & 5.18 \(\pm\) 0.10 \({}^{\text{b}}\) & 4.91 \(\pm\) 0.10 \({}^{\text{c}}\) & 4.71 \(\pm\) 0.07 \({}^{\text{c}}\) \\  & t\({}_{8}\) & 5.50 \(\pm\) 0.09 \({}^{\text{a}}\) & 5.25 \(\pm\) 0.07 \({}^{\text{b}}\) & 5.07 \(\pm\) 0.07 \({}^{\text{bc}}\) & 4.82 \(\pm\) 0.10 \({}^{\text{cd}}\) & 4.62 \(\pm\) 0.08 \({}^{\text{d}}\) \\ Degree of acidity & t\({}_{0}\) & 1.6 \(\pm\) 0.0 \({}^{\text{a}}\) & 1.9 \(\pm\) 0.2 \({}^{\text{a}}\) & 2.4 \(\pm\) 0.0 \({}^{\text{b}}\) & 2.8 \(\pm\) 0.0 \({}^{\text{c}}\) & 3.2 \(\pm\) 0.0 \({}^{\text{d}}\) \\  & t\({}_{4}\) & 1.2 \(\pm\) 0.0 \({}^{\text{a}}\) & 2.0 \(\pm\) 0.0 \({}^{\text{b}}\) & 2.4 \(\pm\) 0.0 \({}^{\text{c}}\) & 2.9 \(\pm\) 0.2 \({}^{\text{d}}\) & 3.9 \(\pm\) 0.2 \({}^{\text{e}}\) \\  & t\({}_{8}\) & 1.2 \(\pm\) 0.0 \({}^{\text{a}}\) & 1.7 \(\pm\) 0.2 \({}^{\text{b}}\) & 2.1 \(\pm\) 0.2 \({}^{\text{c}}\) & 2.8 \(\pm\) 0.0 \({}^{\text{d}}\) & 4.0 \(\pm\) 0.0 \({}^{\text{e}}\) \\ \% water loss & t\({}_{0}\) & 0.0 \(\pm\) 0.0 \({}^{\text{a}}\) & 0.0 \(\pm\) 0.0 \({}^{\text{a}}\) & 0.0 \(\pm\) 0.0 \({}^{\text{a}}\) & 0.0 \(\pm\) 0.0 \({}^{\text{a}}\) & 0.0 \(\pm\) 0.0 \({}^{\text{a}}\) \\  & t\({}_{4}\) & 3.5 \(\pm\) 0.14 \({}^{\text{a}}\) & 3.7 \(\pm\) 0.14 \({}^{\text{a}}\) & 3.8 \(\pm\) 0.07 \({}^{\text{a}}\) & 2.4 \(\pm\) 0.14 \({}^{\text{b}}\) & 1.5 \(\pm\) 0.14 \({}^{\text{c}}\) \\  & t\({}_{8}\) & 20.4 \(\pm\) 1.06 \({}^{\text{a}}\) & 12.4 \(\pm\) 1.13 \({}^{\text{b}}\) & 10.4 \(\pm\) 0.92 \({}^{\text{c}}\) & 3.5 \(\pm\) 0.14 \({}^{\text{d}}\) & 3.4 \(\pm\) 0.14 \({}^{\text{d}}\) \\ WHC & t\({}_{0}\) & 2.55 \(\pm\) 0.06 \({}^{\text{ab}}\) & 2.51 \(\pm\) 0.06 \({}^{\text{ad}}\) & 2.24 \(\pm\) 0.08 \({}^{\text{bc}}\) & 2.25 \(\pm\) 0.04 \({}^{\text{c}}\) & 2.72 \(\pm\) 0.02 \({}^{\text{d}}\) \\ \(\text{\text{\text{\text{\text{\text{\text{\text{\text{\text{\text{\text{\text{\textConversely, after 4 and 8 days of storage in the micro-perforated plastic bags, microorganism growth was detected. After 4 days of storage, the presence of more than 1000 cfu/g of yeasts and molds in the wheat bread was detected, while less than 100 cfu/g was found in the bread with 0.5, 1, and 2% of black powder added, and in the bread with an additional 3 g/100 g, a notable microbial count of less than 10 cfu was observed. The content of mesophilic bacteria in agar medium was less than 850 cfu/g in the wheat bread and bread with 0.5, 1, and 2% black powder added, and it was less than 500 cfu/g in the 3 g/100 g bread. After 8 days of storage, there was more microorganism growth, with more than 5000 cfu/g in the wheat bread in both media, while the 3 g/100 g bread showed a very low incidence of yeasts, molds, and bacteria, with less than 100 cfu/g. Although the microbial load was quite high, it decreased significantly when 1 and 2% of black garlic powder was added, reducing to a value <200 cfu and <100 cfu, respectively, in the PDA medium and Sabouraud medium. The BGP analyzed in the same conditions did not present any microorganism growth during the considered storage period.