Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

Table 1

Chemical composition of analyzed bread samples.

Sample	Protein; (g/kg d.m.)	Fat; (g/kg d.m.)	Ash; (g/kg d.m.)	Sugars; (g/kg d.m.)	Starch; (g/kg d.m.)	Moisture; (g/kg)
K	^a	^cd	^a	^a	^e	^a
SBK 0/80	^a	^c	^a	^c	^e	^b
SB 10/80	^a	^c	^a	^b	^c	^b
SB 20/80	^a	^b	^b	^b	^c	^b
SBK 0/120	^a	^a	^a	^b	^d	^c
SB 10/120	^a	^b	^b	7.1 ± 0.1^c	^b	^c
SB 20/120	^a	^c	^b	^c	^a	^c

Presented data are mean values deviation (values signed with the same letters in particular columns do not differ significantly at 0.05 level of confidence). K control bread, SBK 0/80, and SBK 0/120, starch bread with 10% rice extrudate processed at 80 and 120°C, respectively; SB10/80, SB10/120, starch bread with 10% rice extrudate containing 10% fruit pomace, processed at 80 and 120°C, respectively; SB20/80, SB20/120, starch bread with 10% rice extrudate containing 20% fruit pomace, processed at 80 and 120°C, respectively. d.m.: dry matter.