## 3 Results and Discussion
### Baking Process Parameters and Quality Indicators of Wheat Bread  
Total bread losses (TBL) depended significantly on the year of grain harvest, genotype (cultivar) and farming system (Table 3). The significantly lowest TBL was found for bread loaves obtained from flour from grain harvested in 2020 (mean 12.3%), and was 1.5 and 1.2 p.p lower than the TBL obtained for the 2021 and 2019 samples, respectively. The lowest TBL was characterised by bread baked from flour obtained from grain of the Mandaryna cultivar (mean 12.7%), while the highest was from the Serenada cultivar (mean 13.8%). The influence of the cultivar factor on TBL is also indicated by [PERSON] and [PERSON] [59]. TBL in our study was also significantly influenced by the farming system. The significantly highest TBL was characterised by bread obtained from flour made from grain with CONV (mean 13.4%). [PERSON] and [PERSON] [59] also found significantly higher TBL for bread baked from flour obtained from the conventional system. TBL indicates the weight loss during the baking and cooling process of the bread. The value of this parameter depends on the amount of water and volatile substances lost: CO\({}_{2}\), alcohol, and volatile acids. From the point of view of baking technology, this is a loss that should be minimised [60]. The total bread losses of the bread obtained ranged from 11.1 to 14.9% (Table S3). The lowest values of TBL were generally characterised by bread baked from flour from Mandaryna and Harenda cultivars, while bread baked from flour of the Serenada cultivar had the least favourable values of this parameter (Table S3) \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Source** & **TBL** & **DY** & **BY** & **BV** \\
**of Variation** & **[\%]** & **[\%]** & **[\%]** & **[cm\({}^{3}\) 100 g\({}^{-1}\)]** \\ \hline
**Year** & ** & ** & ** \\ \hline
2019 & 13.5 \(\pm\) 1.12 \({}^{\text{b}}\) & 157.2 \(\pm\) 2.12 \({}^{\text{ab}}\) & 136.0 \(\pm\) 2.46 \({}^{\text{a}}\) & 376.7\(\pm\) 16.11 \({}^{\text{b}}\) \\ \hline
2020 & 12.3 \(\pm\) 0.85 \({}^{\text{a}}\) & 156.4 \(\pm\) 3.46 \({}^{\text{a}}\) & 137.1 \(\pm\) 2.81 \({}^{\text{b}}\) & 357.3 \(\pm\) 15.91 \({}^{\text{a}}\) \\ \hline
2021 & 13.8 \(\pm\) 0.98 \({}^{\text{b}}\) & 158.2 \(\pm\) 2,67 \({}^{\text{b}}\) & 136.4 \(\pm\) 2.38 \({}^{\text{ab}}\) & 355.0 \(\pm\) 12.95 \({}^{\text{a}}\) \\ \hline
**Cultivar** & ** & ** & ** & ** \\ \hline Harenda & 13.0 \(\pm\) 1.14 \({}^{\text{a}}\) & 156.5 \(\pm\) 1.17 \({}^{\text{b}}\) & 136.1 \(\pm\) 1.44 \({}^{\text{b}}\) & 364.9 \(\pm\) 12.96 \({}^{\text{b}}\) \\ \hline Kandela & 13.3 \(\pm\) 1.06 \({}^{\text{ab}}\) & 155.5 \(\pm\) 1.67 \({}^{\text{a}}\) & 134.9 \(\pm\) 1.42 \({}^{\text{a}}\) & 358.4 \(\pm\) 11.17 \({}^{\text{a}}\) \\ \hline Mandaryna & 12.7 \(\pm\) 1.04 \({}^{\text{a}}\) & 155.9 \(\pm\) 2.36 \({}^{\text{a}}\) & 136.1 \(\pm\) 2.92 \({}^{\text{b}}\) & 365.9 \(\pm\) 24.03 \({}^{\text{b}}\) \\ \hline
**Serenada** & ** & ** & ** & ** \\ \hline
**Farming system** & ** & ** & ** & ** \\ \hline ORG & 13.2 \(\pm\) 1.03 \({}^{\text{a}}\) & 156.5 \(\pm\) 3.07 \({}^{\text{a}}\) & 135.9 \(\pm\) 2.43 \({}^{\text{a}}\) & 361.7 \(\pm\) 19.28 \({}^{\text{a}}\) \\ \hline INT & 13.1 \(\pm\) 1.16 \({}^{\text{a}}\) & 157.8 \(\pm\) 2.88 \({}^{\text{b}}\) & 137.2 \(\pm\) 2.80 \({}^{\text{b}}\) & 366.4 \(\pm\) 16.96 \({}^{\text{b}}\) \\ \hline CONV & 13.4 \(\pm\) 1.28 \({}^{\text{b}}\) & 157.5 \(\pm\) 2.56 \({}^{\text{b}}\) & 136.5 \(\pm\) 2.40 \({}^{\text{ab}}\) & 360.9 \(\pm\) 17.20 \({}^{\text{a}}\) \\ \hline \hline \end{tabular} Data are presented as means \(\pm\) standard deviations; **–significant (different letters on the top of data: \({}^{\text{a, b, c}}\) are significantly different at \(\alpha\) = 0.05) between means according to [PERSON]’s test. Abbreviations: TBL—total bread losses; DY—dough yield; BY—bread yield; BV—bread volume; ORG—organic; INT—integrated; CONV—conventional.  
\end{table} 
Table 3: Baking process parameters and quality indicators of bread depending on the harvest year, cultivar, and farming system.