## 3 Results
### The Effect of Flux Cake and Lupine Flour Fermentation on Wheat Bread Properties
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & \multicolumn{4}{c}{**Wheat Bread Supplemented with 15\% of Fermented Flax Cake**} \\ \cline{2-6}  & **Native** & **LV1** & **LV2** & **_L. plantarum_ & _Propioni_ \\ \hline Specific Volume (cm\({}^{3}\)/g) & 2.06 \({}^{\text{b*}}\)\(\pm\) 0.12 & 2.23 \({}^{\text{a}}\)\(\pm\) 0.06 & 2.36 \({}^{\text{a}}\)\(\pm\) 0.08 & 2.48 \({}^{\text{a}}\)\(\pm\) 0.22 & 2.44 \({}^{\text{a}}\)\(\pm\) 0.20 \\ \hline \multicolumn{6}{c}{Color characteristics} \\ \hline L \({}^{\text{*}}\) & 47.8 \({}^{\text{b}}\)\(\pm\) 0.1 & 47.5 \({}^{\text{b}}\)\(\pm\) 0.1 & 47.8 \({}^{\text{b}}\)\(\pm\) 0.1 & 50.3 \({}^{\text{a}}\)\(\pm\) 0.2 & 48.7 \({}^{\text{b}}\)\(\pm\) 0.3 \\ A \({}^{\text{*}}\) & 5.8 \({}^{\text{a}}\)\(\pm\) 0.1 & 5.9 \({}^{\text{a}}\)\(\pm\) 0.0 & 6.0 \({}^{\text{a}}\)\(\pm\) 0.1 & 5.6 \({}^{\text{a}}\)\(\pm\) 0.1 & 6.1 \({}^{\text{a}}\)\(\pm\) 0.2 \\ B \({}^{\text{*}}\) & 8.9 \({}^{\text{b}}\)\(\pm\) 0.2 & 9.1 \({}^{\text{b}}\)\(\pm\) 0.2 & 9.2 \({}^{\text{b}}\)\(\pm\) 0.2 & 10.5 \({}^{\text{a}}\)\(\pm\) 0.3 & 9.8 \({}^{\text{a}}\)\(\pm\) 0.3 \\ \(\Delta\)E & - & 0.4 & 0.3 & 2.9 & 1.3 \\ \hline \multicolumn{6}{c}{Texture characteristics} \\ \hline Hardness (N) & 39.01 \({}^{\text{a}}\)\(\pm\) 3.23 & 27.60 \({}^{\text{ab}}\)\(\pm\) 2.84 & 24.81 \({}^{\text{a}}\)\(\pm\) 3.82 & 20.34 \({}^{\text{b}}\)\(\pm\) 3.36 & 22.88 \({}^{\text{b}}\)\(\pm\) 2.63 \\ Springiness (-) & 0.955 \({}^{\text{a}}\)\(\pm\) 0.100 & 0.961 \({}^{\text{a}}\)\(\pm\) 0.011 & 0.973 \({}^{\text{a}}\)\(\pm\) 0.220 & 0.966 \({}^{\text{a}}\)\(\pm\) 0.009 & 0.961 \({}^{\text{a}}\)\(\pm\) 0.007 \\ Cohesiveness (-) & 0.792 \({}^{\text{a}}\)\(\pm\) 0.031 & 0.774 \({}^{\text{a}}\)\(\pm\) 0.043 & 0.793 \({}^{\text{a}}\)\(\pm\) 0.585 & 0.802 \({}^{\text{a}}\)\(\pm\) 0.046 & 0.800 \({}^{\text{a}}\)\(\pm\) 0.050 \\ Gumminess (-) & 31.72 \({}^{\text{a}}\)\(\pm\) 1.68 & 23.54 \({}^{\text{a}}\)\(\pm\) 1.48 & 21.64 \({}^{\text{a}}\)\(\pm\) 2.65 & 22.02 \({}^{\text{a}}\)\(\pm\) 16.40 & 22.45 \({}^{\text{a}}\)\(\pm\) 2.57 \\ Chewiness (N) & 29.88 \({}^{\text{a}}\)\(\pm\) 2.53 & 23.03 \({}^{\text{a}}\)\(\pm\) 0.59 & 21.35 \({}^{\text{a}}\)\(\pm\) 0.83 & 21.98 \({}^{\text{a}}\)\(\pm\) 1.54 & 22.00 \({}^{\text{a}}\)\(\pm\) 2.47 \\ Resilience (-) & 0.441 \({}^{\text{a}}\)\(\pm\) 0.020 & 0.410 \({}^{\text{a}}\)\(\pm\) 0.026 & 0.434 \({}^{\text{a}}\)\(\pm\) 0.046 & 0.444 \({}^{\text{a}}\)\(\pm\) 0.028 & 0.436 \({}^{\text{a}}\)\(\pm\) 0.042 \\ \hline \multicolumn{6}{c}{Sensory evaluation} \\ \hline Color & 8.1 \({}^{\text{a}}\)\(\pm\) 0.8 & 8.8 \({}^{\text{a}}\)\(\pm\) 0.6 & 8.0 \({}^{\text{a}}\)\(\pm\) 0.7 & 8.4 \({}^{\text{a}}\)\(\pm\) 0.7 & 7.7 \({}^{\text{a}}\)\(\pm\) 0.8 \\ Taste & 7.1 \({}^{\text{bc}}\)\(\pm\) 0.9 & 7.3 \({}^{\text{ab}}\)\(\pm\) 0.7 & 7.7 \({}^{\text{ab}}\)\(\pm\) 0.8 & 7.9 \({}^{\text{a}}\)\(\pm\) 1.0 & 6.2 \({}^{\text{c}}\)\(\pm\) 1.4 \\ Flavor & 6.6 \({}^{\text{cd}}\)\(\pm\) 1.0 & 7.1 \({}^{\text{c}}\)\(\pm\) 0.7 & 7.7 \({}^{\text{bc}}\)\(\pm\) 0.6 & 8.2 \({}^{\text{a}}\)\(\pm\) 0.9 & 5.6 \({}^{\text{d}}\)\(\pm\) 1.0 \\ Texture & 7.1 \({}^{\text{b}}\)\(\pm\) 0.4 & 7.7 \({}^{\text{ab}}\)\(\pm\) 0.9 & 8.4 \({}^{\text{a}}\)\(\pm\) 0.8 & 8.2 \({}^{\text{a}}\)\(\pm\) 0.6 & 8.0 \({}^{\text{a}}\)\(\pm\) 0.9 \\ Overall acceptability & 7.2 \({}^{\text{b}}\)\(\pm\) 0.7 & 7.0 \({}^{\text{b}}\)\(\pm\) 1.0 & 7.5 \({}^{\text{ab}}\)\(\pm\) 0.8 & 8.2 \({}^{\text{a}}\)\(\pm\) 0.6 & 7.1 \({}^{\text{b}}\)\(\pm\) 0.8 \\ \hline \hline \end{tabular} \({}^{\text{*}}\) Letters in a row (\({}^{\text{a}}\)–d) show statistically significant differences at \(p<\) 0.05.  
\end{table} 
Table 3: Characteristics and sensory evaluation of wheat bread supplemented with fermented flax cake. Figure 4: Wheat bread supplemented with 15\% of Fermented lupine flour (1—control bread native lupine flour, 2—lupine flour fermented with LV1 starter; 3—lupine flour fermented with LV2 starter; 4—lupine flour fermented with _L. plantarum_ starter; 5—lupine flour fermented with _Propioniibacterium_ starter).