## 3 Results and Discussion
### 3.3. Bread Characterization
#### 3.3.2. Bread Volume  
The volume and specific volume of bread are reported in Table 3. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Samples** & **Moisture, \%** & **Acidity, Degree** & **Porosity, \%** & **Elasticity, \%** \\ \hline WF & 41.81 \(\pm\) 0.40 a & 2.00 \(\pm\) 0.00 a & 87.75 \(\pm\) 1.06 a & 93.30 \(\pm\) 0.58 d \\ WF-Rp 0.5\% & 42.64 \(\pm\) 0.33 abc & 2.10 \(\pm\) 0.00 a & 87.50 \(\pm\) 0.71 a & 91.70 \(\pm\) 0.58 bcd \\ WF-Rp 1.0\% & 42.92 \(\pm\) 0.22 abc & 2.15 \(\pm\) 0.07 a & 90.00 \(\pm\) 0.71 a & 91.50 \(\pm\) 0.50 bcd \\ WF-Rp 1.5\% & 43.31 \(\pm\) 0.10 bc & 2.15 \(\pm\) 0.07 a & 90.70 \(\pm\) 0.99 a & 91.00 \(\pm\) 0.50 bc \\ WF-Rp 2.0\% & 43.92 \(\pm\) 0.15 c & 2.20 \(\pm\) 0.14 a & 89.00 \(\pm\) 0.71 a & 90.30 \(\pm\) 0.58 ab \\ WF-Rp 2.5\% & 42.51 \(\pm\) 0.34 abc & 2.25 \(\pm\) 0.07 a & 89.40 \(\pm\) 0.57 a & 88.50 \(\pm\) 0.50 a \\ WF–AA & 42.06 \(\pm\) 0.16 ab & 2.15 \(\pm\) 0.07 a & 88.60 \(\pm\) 1.56 a & 92.30 \(\pm\) 0.58 cd \\ \hline \hline \end{tabular}  
* WF–wheat flour, Rp–roship powder, WF–Rp—mixtures of wheat flour with rosehip powder, WF–AA—wheat flour with ascorbic acid addition of 2 mg/100 g. Different letters within the column indicate the values are statistically different at a 95.0% confidence level.  
\end{table} 
Table 4: Physico-chemical properties of bread crumb. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Samples** & **Height, mm** & **Volume, cm3** & **Weight, g** & **Specific Volume,** \\  & & & & **cm3/100 g** \\ \hline WF & 100.10 \(\pm\) 0.14 b & 486 \(\pm\) 4.24 a & 340.30 \(\pm\) 1.84 ab & 142.82 a \\ WF–Rp 0.5\% & 98.75 \(\pm\) 0.49 a & 481 \(\pm\) 5.66 a & 338.10 \(\pm\) 1.56 ab & 142.27 a \\ WF–Rp 1.0\% & 113.05 \(\pm\) 0.0  
The bread volume had higher values for samples with added Rp compared to the control (486 \(\pm\) 4.24 cm\({}^{3}\)), except for the addition of 0.5% Rp. The most significant increase in volume was observed for 1.0% and 1.5% Rp, while for the following additions, there was a slight decrease, but the values remain higher than for control. The bread volume with ascorbic acid (WF-AA) had a value between the bread volumes with the addition of 1.0% and 2.0% Rp. According to the ANOVA, the differences were significant (\(p<0.05\)). The increase in bread volume could be explained by the Rp addition, which provided the dough with a specific content of AA that contributed to dough stabilization, gluten network strengthening [26; 27], and a larger volume of bread [28]. The bread volume is, for most consumers, one of the main criteria for evaluating the bread quality and is implicitly one of the primary decision-making elements of purchasing. [PERSON] et al. [78] considered that the importance of bread volume for consumers derives from their desire to consume bread that seems light and not too dense. Thus, even if a large volume is not desirable, consumers associate large volumes with some loaves of bread and small values with others, e.g., flat chapatti, Lebanese bread, and pita bread. From a technological point of view, the bread volume is an essential external feature as it represents a quantitative measure of the performance of the baking process [79]. The bread volume depends on the quantity and quality of gluten [73] and how the dough is processed. Thus, a well-kneaded and developed dough with a well-formed gluten network will reduce the loss of gas and contribute to an increased bread volume [1]. Moreover, the volume of bread correlates with the moisture of the dough. Thus, [PERSON] et al. [80] stated that higher moisture located in the optimal area positively influences bread volume because the bread will have an increased volume. [PERSON] et al. [81] studied the composition, sensory properties, and the effects of ascorbic acid and \(\alpha\)-tocopherol additions on the oxidative stability of wholemeal bread and vegetable oils. Although they stated that adding AA contributed to increasing the bread volume by improving the dough's stability, the authors did not determine the specific volume or bread volume.