## 3 Results
### The Effect of Native Flax Cake and Lupine Flour on Wheat Bread Properties
These factors affect the higher hardness, as well as gumminess (defined as the energy required to disintegrate a semisolid food until it is ready to swallow) and chewiness (understood as the energy required to chew a solid product). The increase in the last two parameters could be connected with a high concentration of mucilage (a large part of pentosanes) in flax cake. Some studies indicate fiber and protein content as reasons for the increased hardness of the crumb [28; 29]. It was stated that the addition of raspberry and strawberry cakes (which are rich in dietary fiber) caused an increase in bread crumb hardness and chewiness and a decrease in bread crumb springiness and resilience [2]. The observation, i.e., changes in springiness and resilience, was not confirmed in our experiment. The last analysis at this stage of the presented study was the sensory analysis of bread. The highest amount of flax cake, as well as lupine flour, that did not deteriorate the overall acceptability scores of the bread was 15%. An addition above this level caused deterioration of the sensory quality of the bread in terms of texture, overall acceptability \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & \multicolumn{4}{c}{**Wheat Bead Containing Native Lupine flour**} \\ \cline{2-6}  & **0\%** & **5\%** & **10\%** & **15\%** & **20\%** \\ \hline Specific Volume (cm\({}^{3}\)/g) & 2.48 * \(\pm\) 0.11 & 2.38 * \(\pm\) 0.05 & 2.22 * \(\pm\) 0.12 & 2.11 * \(\pm\) 0.10 & 2.08 * \(\pm\) 0.08 \\ \hline \multicolumn{6}{c}{Color characteristics} \\ \hline L * & 67.7 * \(\pm\) 0.02 & 68.2 * \(\pm\) 0.4 & 69.6 * \(\pm\) 0.4 & 69.8 * \(\pm\) 0.3 & 70.4 * \(\pm\) 0.6 \\ a * & 1.9 * \(\pm\) 0.1 & 1.8 * \(\pm\) 0.2 & 1.7 * \(\pm\) 0.3 & 1.9 * \(\pm\) 0.3 & 2.2 * \(\pm\) 0.4 \\ B * & 19.3 * \(\pm\) 0.2 & 21.4 * \(\pm\) 0.5 & 23.5 * \(\pm\) 0.6 & 25.1 * \(\pm\) 0.4 & 28.2 * \(\pm\) 0.6 \\ \(\Delta\)E & - & 2.1 & 4.6 & 6.2 & 9.3 \\ \hline \multicolumn{6}{c}{Texture characteristics} \\ \hline Hardness (N) & 21.82 * \(\pm\) 2.52 & 23.66 * \(\pm\) 1.85 & 27.19 * \(\pm\) 2.05 & 36.77 * \(\pm\) 2.21 & 37.15 * \(\pm\) 2.480 \\ Springiness (-) & 0.969 * \(\pm\) 0.033 & 0.965 * \(\pm\) 0.045 & 0.956 * \(\pm\) 0.022 & 0.943 * \(\pm\) 0.026 & 0.938 * \(\pm\) 0.031 \\ Cohesiveness (-) & 0.841 * \(\pm\) 0.018 & 0.828 * \(\pm\) 0.045 & 0.826 * \(\pm\) 0.042 & 0.811 * \(\pm\) 0.038 & 0.809 * \(\pm\) 0.028 \\ Gumminess (-) & 18.33 * \(\pm\) 2.00 & 19.60 * \(\pm\) 1.63 & 22.42 * \(\pm\) 4.17 & 29.7 * \(\pm\) 3.80 & 29.94 * \(\pm\) 2.81 \\ Chewiness (N) & 17.77 * \(\pm\) 2.49 & 18.92 * \(\pm\) 1.95 & 21.44 * \(\pm\) 3.34 & 28.10 * \(\pm\) 2.03 & 28.09 * \(\pm\) 1.64 \\ Resilience (-) & 0.415 * \(\pm\) 0.033 & 0.471 * \(\pm\) 0.024 & 0.421 * \(\pm\) 0.018 & 0.435 * \(\pm\) 0.044 & 0.447 * \(\pm\) 0.026 \\ \hline \multicolumn{6}{c}{Sensory evaluation} \\ \hline Color & 8.5 * \(\pm\) 0.5 & 8.8 * \(\pm\) 0.8 & 8.0 * \(\pm\) 0.6 & 7.4 * \(\pm\) 0.8 & 7.1 * \(\pm\) 0.4 \\ Taste & 8.2 * 0.4 & 7.9 * \(\pm\) 0.9 & 7.0 * \(\pm\) 1.1 & 6.3 * \(\pm\) 0.6 & 5.2 * \(\pm\) 0.9 \\ Flavor & 8.0 * 0.8 & 8.4 * \(\pm\) 0.9 & 7.2 * \(\pm\) 0.7 & 6.1 * \(\pm\) 0.5 & 5.6 * \(\pm\) 0.4 \\ Texture & 8.2 * 0.4 & 8.1 * \(\pm\) 0.8 & 7.1 * \(\pm\) 1.0 & 7.0 * \(\pm\) 0.6 & 6.8 * \(\pm\) 0.5 \\ Overall acceptability & 8.4 * 0.4 & 7.9 * \(\pm\) 0.8 & 8.1 * \(\pm\) 0.9 & 7.4 * \(\pm\) 0.6 & 6.1 * \(\pm\) 0.8 \\ \hline \hline \end{tabular}  
* Letters in a row (*–d) show statistically significant differences at \(p<0.05\).  
\end{table} 
Table 2: Characteristics and sensory evaluation of bread with addition of native lupine flour. (for flax cake addition), taste, smell, and overall acceptability (for lupine flour addition). The results confirmed the studies by [PERSON] et al. and [PERSON] et al. [10; 30]. Previous research found that the acceptable amount of lupine or other pulses flour was indicated as 10-15% [7; 21; 31]. The acceptable level of flax cake addition to wheat bread, according to the literature, ranges from 5% [30] to 20% [20], but it is usually not higher than 15% [24].