## 3 Results
### The Effect of Native Flax Cake and Lupine Flour on Wheat Bread Properties
Increasing the addition of flax cake caused a decrease in lightness and yellowness with a simultaneous increase in redness, as it was suggested before [20; 25]. The addition of lupine flour increased yellowness, but it had no influence on the redness parameter. Lupine contains large amounts of beta-carotene, zeaxanthin, and lutein, which are characterized by \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **0\%** & **5\%** & **10\%** & **15\%** & **20\%** \\ \hline Specific Volume (cm\({}^{3}\)/g) & 2.51 * \(\pm\) 0.15 & 2.38 * \(\pm\) 0.21 & 2.15 * \(\pm\) 0.08 & 2.08 * \(\pm\) 0.10 & 1.95 * \(\pm\) 0.14 \\ \hline \multicolumn{6}{c}{Color characteristics} \\ \hline Lightness & 68.8 * \(\pm\) 0.2 & 60.4 * \(\pm\) 0.8 & 55.9 * \(\pm\) 0.1 & 48.1 * \(\pm\) 0.57 & 49.1 * \(\pm\) 0.72 \\ a * & 0.8 * \(\pm\) 0.07 & 3.8 * \(\pm\) 0.10 & 5.3 * \(\pm\) 0.04 & 6.1 * \(\pm\) 0.02 & 6.8 * \(\pm\) 0.02 \\ b * & 19.2 * \(\pm\)0.08 & 10.9 * \(\pm\) 0.93 & 10.0 * \(\pm\) 0.18 & 9.2 * \(\pm\) 0.21 & 9.3 * \(\pm\) 0.17 \\ \(\Delta\)E & - & 12.1 & 16.4 & 23.6 & 22.8 \\ \hline \multicolumn{6}{c}{Texture characteristics} \\ \hline Hardness (N) & 23.51 * \(\pm\) 1.81 & 27.02 * \(\pm\) 2.85 & 35.38 * \(\pm\) 2.76 & 40.70 * \(\pm\) 9.37 & 57.35 * \(\pm\) 9.33 \\ Springiness (-) & 0.886 * \(\pm\) 0.145 & 0.954 * \(\pm\) 0.007 & 0.941 * \(\pm\) 0.012 & 0.922 * \(\pm\) 0.018 & 0.896 * \(\pm\) 0.029 \\ Cohesiveness (-) & 0.753 * \(\pm\) 0.019 & 0.754 * \(\pm\) 0.046 & 0.742 * \(\pm\) 0.034 & 0.717 * \(\pm\) 0.054 & 0.716 * \(\pm\) 0.053 \\ Gumminess (-) & 17.66 * \(\pm\) 1.00 & 20.28 * \(\pm\) 0.87 & 30.92 * \(\pm\) 0.75 & 40.07 * \(\pm\) 3.55 & 42.24 * \(\pm\) 4.24 \\ Chewiness (N) & 15.75 * \(\pm\) 3.29 & 19.35 * \(\pm\) 0.91 & 29.49 * \(\pm\) 0.38 & 36.19 * \(\pm\) 3.30 & 45.63 * \(\pm\) 4.45 \\ Resilience (-) & 0.374 * \(\pm\) 0.052 & 0.369 * \(\pm\) 0.022 & 0.355 * \(\pm\) 0.009 & 0.313 * \(\pm\) 0.022 & 0.306 * \(\pm\) 0.022 \\ \hline \multicolumn{6}{c}{Sensory evaluation} \\ \hline Color & 8.4 * \(\pm\) 0.3 & 8.1 * \(\pm\) 0.5 & 7.1 * * \(\pm\) 0.7 & 7.5 * \(\pm\) 0.6 & 6.1 * \(\pm\) 0.8 \\ Taste & 7.1 * * \(\pm\) 0.4 & 7.6 * \(\pm\) 0.4 & 7.9 * \(\pm\) 0.4 & 7.0 * \(\pm\) 0.8 & 6.4 * * \(\pm\) 0.6 \\ Flavor & 7.8 * \(\pm\) 0.4 & 7.2 * \(\pm\) 0.6 & 8.1 * \(\pm\)0.9 & 7.1 * \(\pm\) 0.6 & 5.1 * \(\pm\) 0.8 \\ Texture & 8.5 * \(\pm\) 0.3 & 8.0 * \(\pm\) 0.4 & 7.7 * \(\pm\)0.8 & 7.2 * \(\pm\) 1.0 & 4.8 * \(\pm\) 1.3 \\ Overall acceptability & 8.0 * \(\pm\) 0.4 & 8.2 * \(\pm\) 0.8 & 8.0 * \(\pm\) 0.7 & 7.6 * * \(\pm\) 0.9 & 5.5 * \(\pm\) 1.1 \\ \hline \hline \end{tabular}  
* \({}^{*}\) Letters in a row (a–d) show statistically significant differences at \(p<\) 0.05.  
\end{table} 
Table 1: Characteristics of bread with addition of native flax cake. an intensively yellow color [26], while flax cake consists of a brown-colored flaxseed coat, which is the main component of flax cake [27]. The applied additives also modified the bread texture. Significant differences were found in the hardness, gumminess, and chewiness of bread crumbs (\(p>0.05\)). The differences were more spectacular when flax cake was used, in comparison to lupine flour. If the amount of flax cake was 10% or more, the values of texture parameters increased. When the addition was 20%, these parameters were even more than twice as high in comparison to wheat bread. [PERSON] and [PERSON] [25] reported a 40% increase in crumb hardness for white bread enriched with ground flaxseed at the 15% level [25]. They attributed the increased hardness of the flaxseed-enriched white bread to its lower loaf volume and denser texture. In the case of lupine flour addition, significant differences were noted when the addition was 15% or more. These changes in texture parameters are mainly caused by the chemical reduction of gluten proteins and a large amount of dietary fiber, including araboxylans, characterized by high water absorption.