## 3 Results and Discussion
### 3.2. _Nutritional Characteristics of Functional Bread_
#### 3.2.4 Crude Fiber  
Concerning the crude fiber, the results indicate a significant increase (\(p<0.05\)) in crude fiber content in the functional bread samples compared to the control sample. Specifically, the control sample had a raw fiber content of 0.12%, whereas the functional bread samples showed values ranging from 1.07 to 2.04%. The results are in accordance with the findings of [PERSON] et al., 2019 [PERSON] et al. (2019), who demonstrated that bread samples containing 10% sea buckthorn pulp had twice the amount of total dietary fiber content compared to the control sample. Meanwhile, [PERSON] et al., 2017 [PERSON] et al. (2017) observed that the crude fiber content of their bread samples ranged from 1.8% to 4.0%. They also reported a significant (\(p<0.05\)) increase in fiber content with the addition of leafy vegetable powder.  
The functional characteristics of food are linked to the presence of non-digestible carbohydrates in the form of dietary fiber, which serves as a source of non-urishment for symbiotic bacteria in the large intestine. The role of dietary fiber in the human body is influenced by its quantity in the diet, as well as its fractional composition, which can vary based on factors such as plant species, developmental stage, anatomical part of the plant, and the specific technological processes employed [PERSON] et al. (2017). For example, adding apple pomace to bakery products is believed to enhance their dietary fiber content and health benefits. However, in most cases, the addition of pomace leads to a decrease in the quality and sensory properties of the baked products. The incorporation of apple pomace has been shown to increase the total dietary fiber (TDF), total phenolics content (TPC), antioxidant activity, total flavonoid content (TFC), and proanthocyanidins content (PAC) [PERSON] et al. (2017).  
Sea buckthorn berries are rich in dietary fiber, with a substantial amount of 6.55 g per 100 g. This content exceeds 25% of the recommended daily intake of dietary fiber [PERSON] et al. (2017). The amount of dietary fiber and the proportion of soluble and insoluble fiber in pomace are influenced by the origin of the pomace and the specific processing conditions employed during fiber extraction [PERSON] et al. (2017). Furthermore, the fiber content of sea buckthorn depends on weather conditions and the maturity stage of the berries. The crude fiber level in sea buckthorn typically ranges from 62 g/kg to 100 g/kg of dry weight [PERSON] et al. (2017). According to a study by [PERSON] et al., 2018 [PERSON] et al. (2018), sea buckthorn berries are rich in dietary fibers. The distribution of dietary fiber fractions in sea buckthorn berries is as follows: 160-200 g/kg dry weight of neutral detergent fiber, 120-145 g/kg dry weight of acid detergent fiber, 50-70 g/kg dry weight of acid detergent lignin, 45-55 g/kg dry weight of hemicellulose, and 60-75 g/kg dry weight of cellulose. The raw fiber content in sea buckthorn seeds was measured to be 130 g/kg dry weight, while the peel and the pulp contained 66 g/kg dry weight and 47 g/kg dry weight of raw fiber [PERSON] et al. (2017). The dried sea buckthorn pomace exhibited a significant crude fiber content, with values of 19.86% [PERSON] et al. (2017).  
Considering the high fiber content in sea buckthorn berries and pomace, their incorporation in bread significantly enhances the crude fiber content of the final product.