## 3 Results and Discussion
### Fermentation Properties of Wheat Flour
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Optimal Time** & **Total Volume of CO2** & **Volume of CO2** \\  & **of Dough** & **CO2 Produced** & **Released Outside** & **Released in the** \\  & **Fermentation** & **in Fermentation** & **the Dough in** & **Dough in** \\  & **[min]** & **Time [cm3]** & **Fermentation Time** & **Fermentation Time** [cm3]** \\ \hline control & 55.0 \({}^{\text{c}}\)\(\pm\) 1.4 & 254.5 \({}^{\text{c}}\)\(\pm\) 3.5 & 55.0 \({}^{\text{c}}\)\(\pm\) 1.4 & 199.5 \({}^{\text{b}}\)\(\pm\) 4.9 \\ A & 58.0 \({}^{\text{c}}\)\(\pm\) 0.0 & 277.5 \({}^{\text{c}}\)\(\pm\) 13.4 & 62.5 \({}^{\text{d}}\)\(\pm\) 0.7 & 215.0 \({}^{\text{b}}\)\(\pm\) 12.7 \\ B & 45.0 \({}^{\text{b}}\)\(\pm\) 1.4 & 185.5 \({}^{\text{b}}\)\(\pm\) 16.3 & 43.0 \({}^{\text{b}}\)\(\pm\) 1.4 & 142.5 \({}^{\text{a}}\)\(\pm\) 14.8 \\ C & 39.0 \({}^{\text{a}}\)\(\pm\) 1.4 & 150.5 \({}^{\text{a}}\)\(\pm\) 7.8 & 31.0 \({}^{\text{a}}\)\(\pm\) 0.0 & 119.5 \({}^{\text{a}}\)\(\pm\) 7.8 \\ \hline \hline \end{tabular} Mean values from two repetitions \(\pm\) SD. Values in columns followed by the same superscript letters do not significantly differ at a significance level of 0.05.  
\end{table} 
Table 2: Fermentographic parameters of the tested flour and doughs with _G. hederacea_ L. infusions. Figure 1: Fermentographic graphs of tested doughs: **control**—control sample with water; **A**—dough with 1% infusion; **B**—dough with 3% infusion; **C**—dough with 5% infusion. by a change in fermentation parameters (Figure 1, Table 2). The above observations were also confirmed by the amount of CO\({}_{2}\) accumulated inside the dough samples (Table 2). Statistically significant differences (\(p<0.05\)) were noted only between the control sample and the samples tested with 3 or 5% of the infusion, where the expected volume of the dough piece after fermentation was, respectively, 60 and 80 cm\({}^{3}\) smaller than the control piece (199.5 cm\({}^{3}\)). Within this parameter, no significant differences were observed between the control sample and the sample with 1% infusion or between the samples with 3 and 5% infusion. In the case of the volume of gases released outside the dough, significant differences were noted between all the variants tested. The highest value of this parameter was characteristic of the sample with 1% of the infusion (62.5 cm\({}^{3}\)), while the lowest was characteristic of sample C (31.0 cm\({}^{3}\)). In comparison with the literature data, the fermentation time noted for the control sample (55.0 min) was similar. [PERSON] et al. [43] obtained an average fermentation time of 46-84 min for the tested doughs made of flour from different spelt varieties. The cited authors used dough made of flour from wheat variety Tonacja as a control sample, the fermentation time of which was 58.0 min. This time was also slightly longer (by 3 min) than that obtained in the discussed studies for the control sample (Table 2). Similar relationships were observed when comparing with the results presented by [PERSON] et al. [44], where the fermentation time of the control sample was 60 min. The volume of gases released by the control sample (Table 2) was also smaller in comparison with those reported by [PERSON] et al. [43] and [PERSON] et al. [44]. The cited authors obtained results for their own control samples that were 10 or even 100 cm\({}^{3}\) higher than for the tested control sample (Table 2). The observed differences could be the result of using different types of wheat flour in the cited authors and our own studies (Table 1). Nevertheless, the fermentation properties of the dough are largely related to the presence of bioactive substances present in the GH infusion, which affects the activity of yeast. These substances probably have antimicrobial properties; i.e., they have an adverse effect on the activity of yeast. In numerous studies by other authors, the antimicrobial activity of _G.