<p>U radu je ispitivan efekat dodatka čiste melase i voda/povrda (jabuke, &scaron;ljive, mrkva i crveni kupus), prethodno osmotski dehidriranih u melasi &scaron;ederne repe, na kvalitet hleba. Ispitivane su sledede grupe suplemenata u dve doze: čista melasa (5 i 10%, računato na bra&scaron;no), sveži (u obliku komadida osmotski dehidriranog voda/povrda, 10 i 30%, računato na bra&scaron;no) spra&scaron;eni (osu&scaron;eno i samleveno osmotski dehidrirano vode/povrde, 5 i 10%, računato na bra&scaron;no).<br />Dobijeni rezultati su pokazali da su ispitivani dodaci uticali na značajno pobolj&scaron;anje mineralnog sastava hleba. Najznačajni je povedanje u odnosu na kontrolni je zabeleženo u sadržaju kalijuma: za niže doze dodataka, najvede povedanje se kretalo u opsegu 89.1% (hleb sa melasom)-94.1% (hleb sa &scaron;ljivom u prahu) dok su za vi&scaron;e doze dodataka zabeležena slededa maksimalna povedanja:<br />157.5% (hleb sa kupusom u prahu) i 167.5% (hleb sa melasom). Hlebovi sa dodacima su takođe imali značajno vi&scaron;e sadržaje magnezijuma i kalcijuma u odnosu na kontrolni hleb. Najvi&scaron;i sadržaji Mg i Ca su određeni u hlebovima sa dodatkom vi&scaron;e doze kupusa u prahu (58 i 100%, respektivno). Hlebovi sa dodacima su pokazivali značajno vi&scaron;i antioksidacioni potencijal, pri čemu su najvi&scaron;i potencijali zabeleženi u hlebu sa dodatkom &scaron;ljive u prahu, 62.5-81.6% za 5 i 10% dodatak, respektivno.<br />Dodaci na bazi melase su uticali na promenu fizičkih, teksturnih i senzorskih svojstava hleba u pravcu smanjenja specifične zapremine, povedanja čvrstode sredine i potamnjivanja boje. Međutim, pri nižim dozama dodataka, ove promene su bile manje izražene. Hlebovi sa dodatkom jabuke i &scaron;ljive su ocenjeni kao najbolji po ukusu.</p> / <p>Osmotical dehydration in sugar beet molasses as hypertonic medium was used to treat apples, plums, carrots and red cabbage. Following the treatment, the fruits/vegetables were dried and ground. The study was aimed at determining the quality parameters of bread supplemented with the following ingredients: The freshly treated fruits/vegetables (at 10% and 30% level, flour basis), The powders derived from them (at 5% and 10% level flour basis), Sugar beet molasses (at 5% and 10% level flour basis).<br />The results showed that these ingredients significantly improved the mineral content of breads. The most marked was the increase in K content: for lower supplementation level, 89.1% (bread with<br />molasses)-94.1% (bread with plum, powder). For higher supplementation level, the rise in K content was 157.5% (bread with cabbage, powder) and 167, 5% (bread with molasses). Contents of Mg and Ca were also significantly increased as compared to the control. The highest increase in Mg and Ca was obtained by supplementation with cabbage at higher applied dose (around 58% and 100%, respectively). Moreover, the supplemented breads showed significantly higher antioxidant potentials with the highest increase measured in the breads made with plum (62.5-81.6% for 5 and 10% levels, respectively). The molasses-based ingredients influenced the physical, textural and sensory properties of bread by lowering the specific volume, increasing the crumb firmness and changing the color and flavor. However, the lower supplementation levels had relatively mild effect on these properties. The breads made with apples and plums were scored highest for flavor.</p>