## 3 Results and Discussion
### Antioxidant Properties of Bread and Pomace
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Product**} & \multirow{2}{*}{**Probe**} & **TPC** & **ABTS** & **DPPH** & **TAC** \\  & & **(mg GAE/g d. m.)** & **(ug TE/g d. m.)** & **(ug TE/g d. m.)** & **(mg Cy3-GE/g d. m.)** \\ \hline \multirow{6}{*}{Bread} & 0 & 1.37 \(\pm\) 0.17 \({}^{\text{a}}\) & 5.61 \(\pm\) 0.61 \({}^{\text{a}}\) & 1.96 \(\pm\) 0.07 \({}^{\text{a}}\) & n.d. \\  & 5 FD & 1.82 \(\pm\) 0.15 \({}^{\text{b}}\) & 9.13 \(\pm\) 0.64 \({}^{\text{ab}}\) & 2.64 \(\pm\) 0.08 \({}^{\text{b}}\) & n.d. \\  & 10 FD & 2.49 \(\pm\) 0.13 \({}^{\text{c}}\) & 14.6 \(\pm\) 1.39 \({}^{\text{b}}\) & 3.85 \(\pm\) 0.12 \({}^{\text{d}}\) & n.d. \\  & 5 CD & 1.67 \(\pm\) 0.13 \({}^{\text{ab}}\) & 9.37 \(\pm\) 0.86 \({}^{\text{ab}}\) & 2.68 \(\pm\) 0.06 \({}^{\text{b}}\) & n.d. \\  & 10 CD & 2.07 \(\pm\) 0.09 \({}^{\text{b}}\) & 9.14 \(\pm\) 1.32 \({}^{\text{ab}}\) & 3.55 \(\pm\) 0.04 \({}^{\text{c}}\) & n.d. \\ \hline \multirow{2}{*}{Pomace} & FD & 13.7 \(\pm\) 0.73 \({}^{\text{a}}\) & 116 \(\pm\) 1.48 \({}^{\text{a}}\) & 90.2 \(\pm\) 0.73 \({}^{\text{a}}\) & 0.73 \(\pm\) 0.03 \({}^{\text{a}}\) \\  & CD & 12.7 \(\pm\) 0.67 \({}^{\text{a}}\) & 111 \(\pm\) 3.04 \({}^{\text{b}}\) & 89.7 \(\pm\) 3.18 \({}^{\text{a}}\) & 0.39 \(\pm\) 0.02 \({}^{\text{b}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Antioxidant properties of breads and pomace. should be emphasized that the baking time of the waffles was approximately 1.5 min, and the temperature was 180 \({}^{\circ}\)C, which did not affect the thermal degradation of anthocyanins. The introduction of raspberry pomace increased the TPC value of gluten-free bread from 21.09% for 5 CD bread to 81.75% for 10 FD bread. Higher TPC values for both 5% and 10% pomace content were recorded for freeze-dried pomace. The statistical analysis performed showed that there were no statistically significant differences between the TPC values for the control bread and the 5 CD bread. It was also shown that in the case of 5% addition of raspberry pomace, the average TPC value did not differ significantly between the bread to which freeze-dried pomace was added and that with the addition of convection-dried pomace. In the case of the 10% addition, the differences between the breads were statistically significant. There were also no statistically significant differences in the TPC value for 5 FD and 10 CD breads. After analyzing the available literature, no relevant data were found on the use of raspberry pomace in gluten-free breads and, therefore, the discussion refers to gluten-free breads with other fruit pomaces. [PERSON] et al. [39] showed that the TPC value in gluten-free bread with the addition of 15% apple pomace was 2050% higher than that in the control bread. [PERSON] et al. [42] showed that the addition of 15% of blackcurrant pomace caused an increase in TPC by 139% (compared to the control group), and the addition of 15% of strawberry pomace by 1275%. The increase in the TPC value may also be caused by the Maillard reaction because its products may react with the Folin-Ciocalteu reagent [83; 84]. [PERSON] et al. [85] also indicated that the fermentation process can increase the content of total polyphenols in bread. The use of the addition of raspberry pomace increased the antioxidant properties of gluten-free bread. The increase in the ABTS value was from 62.52% (5 FD) to 159.54% (10 FD), compared to bread without the addition of pomace. The statistical analysis showed that there were no significant statistical differences between the average ABTS values for bread with the addition of 5% raspberry pomace and the 10 CD bread. The increase in the DPPH value was from 34.69% (5 FD) to 96.43% (10 FD), compared to bread without the addition of pomace. The statistical analysis showed that there were no significant statistical differences between the average DPPH values for bread with the addition of 5% raspberry pomace. Based on the analysis, it was shown that there was a correlation between the TPC value and DPPH and ABTS values.