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	23.3 ± 1.1a	44.9 ± 0.2cd	18.5 ± 0.4a	0.9 ± 0.1a	736.2 ± 3.5e	489.5 ± 1.8a
SBK 0/80	24.2 ± 1.0a	42.6 ± 1.7c	18.4 ± 0.1a	6.9 ± 0.2c	733.8 ± 1.7e	512.5 ± 2.4b
SB 10/80	24.3 ± 0.4a	41.4 ± 1.1c	18.5 ± 0.2a	6.1 ± 0.2b	718.3 ± 1.2c	514.1 ± 2.1b
SB 20/80	25.5 ± 0.2a	36.9 ± 0.6b	20.6 ± 0.1b	6.3 ± 0.1b	718.3 ± 2.5c	515.8 ± 3.1b
SBK 0/120	24.0 ± 0.4a	31.0 ± 2.0a	18.7 ± 0.2a	6.0 ± 0.1b	724.8 ± 1.2d	520.7 ± 2.9c
SB 10/120	24.0 ± 0.1a	38.7 ± 1.1b	20.2 ± 0.4b	7.1 ± 0.1c	712.6 ± 3.0b	524.3 ± 3.2c
SB 20/120	25.5 ± 0.4a	41.0 ± 0.6c	20.2 ± 0.2b	6.8 ± 0.2c	695.2 ± 1.8a	525.0 ± 3.5c

Presented data are mean values (n = 2) ± standard 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.