## 4 Conclusions  
The substitution of water with cereal-based beverages significantly influenced the quality of wheat bread, with effects strongly dependent on both the beverage type and substitution level. All tested beverages--spelt, oat, and millet--enhanced water absorption and dough stability, while higher substitution levels (75-100%) also increased dough development time and strength. Among the tested options, spelt-based beverages demonstrated the most favorable impact on farinograph parameters, followed by oat-based beverages. The type and proportion of the beverage used also played a decisive role in shaping the bread's physical properties. Spelt beverage improved baking performance by increasing bread yield, reducing baking loss, enhancing specific volume, and promoting crumb moisture retention. Oat beverage positively influenced yield and volume, though full substitution resulted in a decline in crumb structure and sensory texture. Millet beverage, while increasing yield at moderate levels, negatively affected crumb softness and elasticity at higher doses. Texture profile analysis confirmed that bread staling progressed in all samples during storage. However, breads enriched with oat and spelt beverages--especially at higher substitution levels--retained a softer crumb, lower chewiness, and greater springiness compared to both the control and millet-based breads. These improvements are likely linked to the hydration properties and fiber composition of the beverages, which help support gluten network integrity and moisture retention. At 25% substitution, texture characteristics across all beverage types were largely comparable to the control. Sensory analysis further demonstrated that cereal-based beverages can enhance consumer-perceived quality, particularly in terms of elasticity and porosity. The most favorable responses were observed at a 50% substitution level, especially in breads containing spelt and millet beverages. In contrast, full substitution with oat beverage negatively affected texture-related sensory attributes. Nevertheless, all samples scored above the sensory acceptability threshold In Proceedings of the (AI > 75%), confirming their potential for consumer acceptance. From a nutritional perspective, the use of cereal beverages slightly increased fat and energy content, particularly in oat-based variants. However, due to the presence of unsaturated fatty acids and dietary fiber, the overall nutritional profile may be improved. Additionally, visual and structural enhancements--such as improved crumb porosity and colour--further contribute to consumer appeal. Based on the overall evaluation of technological, textural, and sensory parameters, the optimum substitution level was identified as 75%, particularly for spelt and oat beverages. Although 100% substitution also led to improved water absorption and acceptable product quality, it was occasionally associated with a decline in crumb elasticity, porosity, and cohesiveness--especially in oat-based breads--suggesting a threshold effect beyond which further substitution becomes less beneficial. The main goal of this study, as stated in the introduction, was to assess whether cereal-based plant beverages could serve as functional alternatives to water in wheat bread production, contributing to improved technological and nutritional properties. The results clearly confirm this objective. Cereal-based beverages--particularly spelt and oat--represent effective functional ingredients for partial or full replacement of water in wheat bread formulations. Their incorporation improves dough handling, enhances baking performance, supports textural and sensory quality, and aligns with the growing demand for sustainable, plant-based, and nutritionally enriched baked products. While the results highlight the functional potential of commercial cereal-based beverages in breadmaking, further research is needed to identify which components are primarily responsible for the observed effects.