## 3 Results and Discussion
### Nutritional Properties of Bread and Pomace
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Product** & **Probe** & \begin{tabular}{c} **IDF** \\ **(\%d. w.)** \\ \end{tabular} & \
\begin{tabular}{c} **SDF** \\ **(\%d. w.)** \\ \end{tabular} &
\begin{tabular}{c} **TDF** \\ **(\%d. w.)** \\ \end{tabular} \\ \hline \multirow{4}{*}{Bread} & 0 & 16.2 \(\pm\) 0.22 \({}^{\text{ab}}\) & 1.94 \(\pm\) 0.03 \({}^{\text{d}}\) & 18.1 \(\pm\) 0.25 \({}^{\text{b}}\) \({}^{\text{}}\) \\  & 5 FD & 15.9 \(\pm\) 0.05 \({}^{\text{b}}\) & 2.53 \(\pm\) 0.03 \({}^{\text{ab}}\) & 18.5 \(\pm\) 0.09 \({}^{\text{ab}}\) \\  & 10 FD & 17.2 \(\pm\) 0.03 \({}^{\text{a}}\) & 2.73 \(\pm\) 0.06 \({}^{\text{a}}\) & 20.0 \(\pm\) 0.09 \({}^{\text{a}}\) \\  & 5 CD & 15.6 \(\pm\) 0.68 \({}^{\text{b}}\) & 2.18 \(\pm\) 0.15 \({}^{\text{cd}}\) & 17.8 \(\pm\) 0.83 \({}^{\text{b}}\) \\  & 10 CD & 16.4 \(\pm\) 0.05 \({}^{\text{ab}}\) & 2.33 \(\pm\) 0.06 \({}^{\text{bc}}\) & 18.7 \(\pm\) 0.09 \({}^{\text{ab}}\) \\ \hline \multirow{2}{*}{Pomace} & FD & 40.2 \(\pm\) 0.11 \({}^{\text{A}}\) & 6.17 \(\pm\) 0.01 \({}^{\text{A}}\) & 46.4 \(\pm\) 0.04 \({}^{\text{A}}\) \\  & CD & 39.3 \(\pm\) 0.11 \({}^{\text{B}}\) & 5.60 \(\pm\) 0.02 \({}^{\text{B}}\) & 44.9 \(\pm\) 0.13 \({}^{\text{B}}\) \\ \hline \hline \end{tabular}  
\({}^{\text{b}}\)—control probe; 5 FD—gluten-free bread with the addition of 5% freeze-dried raspberry pomace; 10 FD—gluten-free bread with the addition of 10% force-dried raspberry pomace; 10 CD—gluten-free bread with the addition of 10% convection-dried raspberry pomace; 10 CD—polure-free bread with the addition of 10% convection-dried raspberry pomace; 10 CD—gluten-free bread with the addition of 10% convection-dried raspberry pomace; 10 CD—soluble dietary fiber; TDF—total dietary fiber. The values of each parameter with different superscript letters in columns are significantly different (Tukey’s test, \(p\leq 0.05\)).  
\end{table} 
Table 3: Content of dietary fiber in bread and pomace. (bracket variety), total lipid (fat) is 0.65 g/100 g fresh weight (f. w.), protein is 1.2 g/100 g f. w., and fiber (total dietary) is 6.5 g/100 g f. w. [PERSON] et al. [68] obtained similar results for proteins in red raspberry (1 g/100 g f. w.) and much lower results for lipids (0.28 g/100 g f. w.) and for ash content (0.25 g/100 g fresh weight). [PERSON] et al. [69] indicated that de-oiled red raspberry pomace dried at 40 \({}^{\circ}\)C for 48 h contains 5.07% dry weight (d. w.) of fat, 2.58% d. w. of crude protein, and 1.3% d. w. of ash. [PERSON] et al. [70] reported that raspberry pomace contains 77.5% of total dietary fiber compared to that found in fresh fruit. The inclusion of raspberry pomace in the gluten-free bread recipe did not significantly affect the protein content. This is probably due to the similar protein content in rice flour (7.6 g/100 g) and raspberry pomace, which was used to replace rice flour. It can be assumed that the introduction of a larger share of raspberry pomace would probably result in an increase in the protein content. In the study by [PERSON] et al. [64], the authors showed a significantly lower protein content in d. b. for the control gluten-free bread--2.33%. The introduction of cherry pomace at 10% and 20% did not significantly affect changes in the protein content. However, similar to our study, a slight increase in the discussed macronutrient content was observed, up to 2.55% d. b. for bread containing 20% cherry pomace. Gluten-free bread with an unmodified recipe (control sample) contained the least fat. The use of raspberry pomace significantly increased the content of this macronutrient. As the share of raspberry pomace increased, the fat content in the tested bread increased, but these increases were statistically insignificant. In turn, the study by [PERSON] et al. [40] showed that the use of 8% apple pomace in gluten-free bread caused a decrease in fat content from 3.49 to 3.11 g/100 g of bread. However, the authors used gluten-free flour of unknown composition in the control dough recipe, which was then replaced with fruit pomace.