## 3 Results and Discussion
### Nutritional Profile
[PERSON] and [PERSON] [23] studied the physicochemical changes in different baked breads after storing and freezing the dough, and the results obtained by the authors for protein and carbohydrates, 7.05 g/100 g and 62.5 g/100 g, respectively, were like the results obtained in this study. These differences could be attributed to the distinct characteristics between bread types, given that 'biju' bread is wheat-based with no additional ingredients such as whole wheat flour, rye, or seeds. On the other hand, lipids were impacted, with B_TW (1.90 g/100 g) showing slightly but significantly higher content than B_BMW (1.44 g/100 g) and B_DW (1.51 g/100 g). These differences observed in lipid levels may be related to the hydrolysis reactions during the baking process or even the activity of lipases naturally present in the flour [24]. Likewise, soluble sugars (maltose) were greater in B_TW (6.22 g/100 g) than in B_BMW (5.37 g/100 g) and B_DW (5.08 g/100 g), which could be attributable to an increase in the activity of the amylase enzyme present in wheat flour in this sample. In water, these enzymes convert wheat starch into other fermentable sugars, such as maltose [25]. Table 3 shows the individual fatty acids in the different bread formulations developed, expressed in g/100 g FW. Regarding individual fatty acids, only the most abundant were considered. Although there was a higher number of saturated fatty acids (SFA) in all the bread formulations, it was interesting that polyunsaturated fatty acids (PUFA) had the highest amounts. Individually, linoleic acid (C18:2n6c) was the PUFA with the highest content in all the formulations developed, while the highest SFA content identified was palmitic acid (C16:0). Overall, the formulation with the highest statistically significant differences compared to B_DW (SFA: 0.2925 g/100 g, MUFA: 0.4274 g/100 g, PUFA: 0.7915 g/100 g) was B_TW (SFA: 0.3901 g/100 g, MUFA: 0.5192 g/100 g, PUFA: 0.9912 g/100 g), which in turn was also the formulation with the highest individual fatty acid content. The investigation's findings were consistent with the research conducted by [PERSON] and collaborators in 2020 [11]. Mineral Composition  
The concentrations of minerals presented in the different biju bread formulations developed in this work are shown in Table 4. The most abundant minerals were K, Na, and Mg. B_TW and B_BMW showed significantly higher contents of these elements than B_DW. This was also expected, since these elements are the most abundant in TW and BMW (Table 1). Considering that bread is a staple food for millions of humans, the daily intake of many nutrients and minerals depends on bread, making it important that the amount of each mineral be known. K is an essential mineral in the human diet. It plays an important role in many physiological processes in the human body, including the distribution of body fluids, nerve impulse transmission, and muscle contraction. It is an essential electrolyte, required for normal cellular function and has a recommended intake set at 3500 mg/day; intake below this level correlates with a higher risk of stroke [26, 27, 28].