## 3 Results and Discussion
### Nutritional Properties of Bread and Pomace  
The nutritional properties of the obtained gluten-free breads and raspberry pomace are shown in Tables 3 and 4. \begin{table}
\begin{tabular}{c c c c c} \hline
**Product** & **Probe** & \begin{tabular}{c} **Crumb Moisture** \\ **(g\(\cdot\)100 g\({}^{-1}\))** \\ \end{tabular} & \
\begin{tabular}{c} **Total Baking Loss** \\ **(g\(\cdot\)100 g\({}^{-1}\))** \\ \end{tabular} &
\begin{tabular}{c} **TTA (mL** \\ **NaOH/10 g d. b.)** \\ \end{tabular} \\ \hline \multirow{4}{*}{Bread} & 0 & 51.1 \(\pm\) 0.64  & 15.1 \(\pm\) 0.42  & 2.13 \(\pm\) 0.18  \\  & 5 FD & 51.1 \(\pm\) 0.25  & 11.7 \(\pm\) 0.35  & 11.7 \(\pm\) 0.35  & 10.6 \(\pm\) 0.57  & 7.78 \(\pm\) 0.11  \\  & 5 CD & 51.6 \(\pm\) 0.13  & 11.4 \(\pm\) 0.21  & 4.48 \(\pm\) 0.18  \\  & 10 CD & 51.4 \(\pm\) 0.24  & 11.5 \(\pm\) 0.57  & 7.70 \(\pm\) 0.14  \\ \hline \end{tabular}
0—control probe; 5 FD—gluten-free bread with the addition of 5% freeze-dried raspberry pomace; 10 FD—gluten-free bread with the addition of 10% freeze-dried raspberry pomace; 5 CD—gluten-free bread with the addition of 5% convection-dried raspberry pomace; 10 CD—gluten-free bread with the addition of 10% convection-dried raspberry pomace. The values of each parameter with different superscript letters in columns are significantly different (Tukey’s test, \(p\leq 0.05\)).  
\end{table} 
Table 2: Physical properties of breads. There were no significant changes in the content of insoluble fiber in bread with raspberry pomace compared to the control sample. In turn, enriching the bread with raspberry residues significantly increased the amount of soluble fiber (SDF). This increase was statistically significant for both freeze-dried and convection-dried pomace. Moreover, a significantly higher share of SDF was found in the case of bread fortified with freeze-dried pomace compared to that with convection-dried pomace. [PERSON] et al. [40] indicated that the use of 8% apple pomace in gluten-free bread affected the fiber content, increasing its content from 3.65 g/100 g for the control bread to 8.15 g/100 g. Research results of [PERSON] et al. [42] also indicated an increase in the total fiber content in gluten-free bread after the addition of fruit pomace. Fortification of bread with a 10% addition of blackcurrant pomace resulted in an increase in fiber content by 91.8%, and with a 10% addition of strawberry pomace, an increase in fiber content by 126.7%. Slightly smaller changes were observed in the experiment of [PERSON] et al. [38], where the authors showed that the introduction of orange pomace increased the fiber content from 2.1% (for the control bread) to 4.2%. The relatively high SDF in breads with fruit pomace is probably related to the high pectin content, reaching 0.6% fresh weight in raspberries [66]. The content of protein and fat in raspberry pomace dried using various methods was at a similar level. Based on the results of the ANOVA and [PERSON]'s test (\(p>0.05\)), there were no statistically significant differences between the FD and CD samples. The amount of IDF, SDF, and TDF (soluble, insoluble, and total fiber), ash, and the energy value were significantly higher in the freeze-dried pomace (IDF by 2.44%, SDF by 10.18%, TDF by 4.50%, ash by 3.02%, and EV by 1.73%). The carbohydrate content was higher by 4.32% in the convection-dried pomace. [PERSON] et al. [67] indicated that in raspberry fruit