## 3 Results and Discussion
### Nutritional Profile  
Regarding energy, the values obtained from the different bread formulations ranged between 277.44 and 293.64 Kcal/100 g, corroborating data from the INSA food composition table (2006) [21], where wheat bread has an energy value of 289 Kcal/100 g. The energy values for various types of bread (multi cereal, Bavaria, wholemeal, rye, and oat) were assessed in a study by [PERSON] and collaborators [11], and they ranged from 242 to 265  Kcal/100 g, showing that the profiles of each formulation were different. In this study, it was also possible to observe that the various formulations varied between them, with the B_BMW formulation having the lowest energy (277.44 Kcal/100 g) despite no statistically significant differences being observed among them. Concerning moisture, proteins, and carbohydrates, no statistically significant differences were observed, suggesting no effect of the incorporation of NMW on these properties compared to DW. The moisture contents found are, in general, lower than those found by [PERSON] and collaborators [11], who had values between 33.0 and 38.4 g/100 g for \begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Parameter** & **B_DW** & **B_TW** & **B_TWns** & **B_BMW** & **B_BMWns** \\ \hline pH & 5.69 \(\pm\) 0.05 a & 6.18 \(\pm\) 0.02 bc & 6.34 \(\pm\) 0.02 cd & 6.12 \(\pm\) 0.14 b & 6.45 \(\pm\) 0.06 d \\ Water activity (a\({}_{\mathrm{w}}\)) & 0.88 \(\pm\) 0.01 a & 0.87 \(\pm\) 0.01 a & 0.89 \(\pm\) 0.00 a & 0.90 \(\pm\) 0.03 a & 0.89 \(\pm\) 0.01 a \\ Salt (g/100 g) & 1.03 \(\pm\) 0.00 c & 1.12 \(\pm\) 0.00 d & 0.25 \(\pm\) 0.00 b & 1.16 \(\pm\) 0.00 e & 0.19 \(\pm\) 0.01 a \\ \hline Moisture (g/100 g) & 26.51 \(\pm\) 1.54 a & 29.07 \(\pm\) 2.66 a & 31.54 \(\pm\) 0.68 a & 30.64 \(\pm\) 2.26 a & 30.34 \(\pm\) 2.85 a \\ Proteins (g/100 g) & 7.74 \(\pm\) 0.14 a & 7.60 \(\pm\) 0.50 a & 7.27 \(\pm\) 0.26 a & 6.96 \(\pm\) 0.18 a & 7.42 \(\pm\) 0.37 a \\ Lipids (g/100 g) & 1.51 \(\pm\) 0.04 a & 1.90 \(\pm\) 0.08 b & 1.49 \(\pm\) 0.10 a & 1.44 \(\pm\) 0.12 a & 1.47 \(\pm\) 0.02 a \\ Ash (g/100 g) & 1.97 \(\pm\) 0.16 cd & 2.10 \(\pm\) 0.04 d & 1.07 \(\pm\) 0.12 b & 1.80 \(\pm\) 0.11 c & 0.71 \(\pm\) 0.02 a \\ Carbohydrates (g/100 g) a & 62.27 \(\pm\) 1.57 a & 95.33 \(\pm\) 2.23 a & 58.63 \(\pm\) 0.48 a & 59.17 \(\pm\) 2.00 a & 60.08 \(\pm\) 2.44 a \\ Sugars (maltoe) (g/100 g) & 5.08 \(\pm\) 0.39 b & 6.22 \(\pm\) 0.13 c & 5.17 \(\pm\) 0.01 b & 5.37 \(\pm\) 0.27 b & 2.25 \(\pm\) 0.32 a \\ Energy (kcal/100 g) & 293.64 \(\pm\) 6.55 a & 284.80 \(\pm\) 10.38 a & 277.00 \(\pm\) 2.24 a & 277.44 \(\pm\) 9.12 a & 283.15 \(\pm\) 11.48 a \\ \hline \hline \end{tabular} Values are represented by mean \(\pm\) standard deviation in triplicate. Different lowercase letters in a row represent a significance difference among samples obtained from [PERSON]’s test at a 95% confidence level. * Calculated by difference. B_DW = bread with drinking water; B_BMW = bread with bottled mineral water; B_BMWns = bread with bottled mineral water without salt; B_TWN = bread with thermal water; B_TWns = bread with thermal water without salt.  
\end{table} 
Table 2: Chemical, physicochemical, and nutritional composition of different breads (g/100 g of fresh weight). five types of bread (multi cereal, Bavaria, wholemeal, rye, and oat), and by [22], who investigated the moisture content in 19 types of bread commercially available, ranging from 31 to 45 g/100 g.  
Regarding protein content, the observed concentration in this work was between 6.96 and 7.74 g/100 g, corroborating the range of previous studies [7; 8; 11; 23]. The ash content in this study ranged from 1.80 to 2.10 g/100 g, showing higher values compared with the work developed by [PERSON] and colleagues, which obtained 0.97 g/100 g [11]. The results obtained from carbohydrates were between 59.17 and 62.27 g/100 g, while in the study carried out by [PERSON] and collaborators [11], the values ranged from 41 to 56.0 g/100 g FW.