# The Influence of Tomato and Pepper Processing Waste on Bread Quality
## 3 Results and Discussion
### Texture Profile Analysis (TPA) of Bread  
The results of the bread crumb texture analysis, including four crucial parameters (hardness, springiness, cohesiveness, and chewiness), are presented in Table 5. Hardness, which measures the force required to deform the product, is commonly used in the analysis of bakery products and serves as an indicator of staling [33; 38]. The hardness of the fresh bread crumb, measured 24 h after baking, ranged from 4.8 N to 7.5 N and varied depending on the amount of supplementation and recipe variation. Increasing the dosage of both by-products, TP and PB, in the bread formulations resulted in higher values of hardness. Generally, the crumb hardness of the breads containing PB was lower than that of the samples with TP. However, statistically significant (\(p\leq 0.05\)) changes were observed only in the samples supplemented with 12% tomato waste (TP). Therefore, it can be concluded that the addition of pepper placenta (PB) up to 12% and TP up to 9% did not have a significant (\(p\geq 0.05\)) impact on the hardness of the bread crumbs after 24 h. In contrast, a significant reduction (\(p\leq 0.05\)) in springiness, which measures the degree of shape recovery after \begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Sample** & **L*** & **a*** & **b*** & \(\Delta\)**E*** & **WI** & **YI** \\ \hline CON & 61.0 \(\pm\) 2.1 \({}^{\text{a}}\) & 1.6 \(\pm\) 0.3 \({}^{\text{i}}\) & 15.0 \(\pm\) 0.7 \({}^{\text{g}}\) & - & 58.2 \(\pm\) 2.1 \({}^{\text{a}}\) & 35.2 \(\pm\) 2.4 \({}^{\text{h}}\) \\ \hline TP3 & 62.5 \(\pm\) 1.6 \({}^{\text{a}}\) & 2.6 \(\pm\) 0.2 \({}^{\text{h}}\) & 19.2 \(\pm\) 0.5 \({}^{\text{f}}\) & 4.8 \(\pm\) 0.7 \({}^{\text{h}}\) & 57.8 \(\pm\) 1.4 \({}^{\text{a}}\) & 43.9 \(\pm\) 1.5 \({}^{\text{g}}\) \\ TP6 & 60.7 \(\pm\) 1.4 \({}^{\text{a}}\) & 4.3 \(\pm\) 0.2 \({}^{\text{f}}\) & 22.8 \(\pm\) 0.8 \({}^{\text{d}}\) & 8.4 \(\pm\) 0.4 \({}^{\text{f}}\) & 54.4 \(\pm\) 0.9 \({}^{\text{b}}\) & 53.6 \(\pm\) 1.3 \({}^{\text{f}}\) \\ TP9 & 61.0 \(\pm\) 1.1 \({}^{\text{a}}\) & 5.0 \(\pm\) 0.5 \({}^{\text{e}}\) & 24.6 \(\pm\) 1.2 \({}^{\text{c}}\) & 10.2 \(\pm\) 1.2 \({}^{\text{e}}\) & 53.6 \(\pm\) 1.2 \({}^{\text{b}}\) & 57.6 \(\pm\) 3.1 \({}^{\text{e}}\) \\ TP12 & 56.0 \(\pm\) 0.7 \({}^{\text{c}}\) & 6.9 \(\pm\) 0.4 \({}^{\text{c}}\) & 27.8 \(\pm\) 0.4 \({}^{\text{b}}\) & 14.8 \(\pm\) 0.6 \({}^{\text{c}}\) & 47.5 \(\pm\) 0.7 \({}^{\text{c}}\) & 71.1 \(\pm\) 1.6 \({}^{\text{c}}\) \\ \hline PB3 & 58.5 \(\pm\) 1.0 \({}^{\text{b}}\) & 3.7 \(\pm\) 0.3 \({}^{\text{g}}\) & 21.2 \(\pm\) 0.5 \({}^{\text{e}}\) & 7.1 \(\pm\) 0.9 \({}^{\text{g}}\) & 53.2 \(\pm\) 1.1 \({}^{\text{b}}\) & 51.9 \(\pm\) 2.1 \({}^{\text{f}}\) \\ PB6 & 54.3 \(\pm\) 1.0 \({}^{\text{dc}}\) & 6.0 \(\pm\) 0.2 \({}^{\text{d}}\) & 25.4 \(\pm\) 0.6 \({}^{\text{c}}\) & 13.1 \(\pm\) 0.7 \({}^{\text{d}}\) & 47.4 \(\pm\) 0.9 \({}^{\text{c}}\) & 66.7 \(\pm\) 1.8 \({}^{\text{d}}\) \\ PB9 & 53.5 \(\pm\) 0.7 \({}^{\text{d}}\) & 7.7 \(\pm\) 0.3 \({}^{\text{b}}\) & 27.9 \(\pm\) 0.5 \({}^{\text{b}}\) & 16.1 \(\pm\) 0.6 \({}^{\text{b}}\) & 45.2 \(\pm\) 0.6 \({}^{\text{d}}\) & 74.5 \(\pm\) 1.6 \({}^{\text{b}}\) \\ PB12 & 49.6 \(\pm\) 1.4 \({}^{\text{e}}\) & 9.5 \(\pm\) 0.4 \({}^{\text{a}}\) & 29.6 \(\pm\) 0.9 \({}^{\text{a}}\) & 20.2 \(\pm\) 0.8 \({}^{\text{a}}\) & 40.8 \(\pm\) 1.1 \({}^{\text{e}}\) & 85.2 \(\pm\) 2.6 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 4: The color coordinates (L*, a*, b*) of bread crumbs with progressive addition of tomato waste (TP) and pepper placenta (PB) from 3 to 12 g/100 g.  
deformation, was observed even with the addition of 3% PB or TP. However, no statistical differences were observed between the breads supplemented with vegetable by-products, regardless of the proportion used. The addition of TP to the bread recipe slightly increased the chewiness of the product, which refers to the strength required to chew a piece of food. However, significant changes (\(p\leq 0.05\)) in this parameter were only observed in the samples containing 12% TP.