## 3 Results and Discussion
### Sensory Evaluation of Bread
demonstrate that careful formulation can balance sensory and nutritional attributes. Additional confirmation comes from [PERSON] et al. [59], who evaluated sensory attributes such as appearance, aroma, taste, texture, and overall appreciation (on a 10-point scale). Their results showed that taste scores for acorn-enriched breads were similar to those of whole-wheat breads (4.4-4.7 range). Although the crust and crumb colour were more intense and less uniform due to acorn flour addition, the breads were well-received. Panellists described the acorn bread as more dense and with higher elasticity compared to the control, indicating that the use of acorn flour may also positively affect bread texture while increasing its nutritional value. The influence of acorn flour on the sensory profile was most apparent in crust and crumb colour and in the appearance of small, less uniform alveoli. Despite this, the overall appreciation of acorn breads remained comparable to whole-wheat variants, confirming consumer acceptance and aligning with the findings of [PERSON] et al. [58] and [PERSON] et al. [57]. Further insights into the effects of acorn flour addition were provided by [PERSON] et al. [60], who found that a 30% substitution level achieved the highest overall acceptability score (7.43) among toast breads. Although a 40% substitution improved bread appearance, flavour and texture were most acceptable at 0-30% substitution, and acceptability declined beyond this level. Broad with 50% acorn flour had the minimum acceptable taste, confirming that moderate inclusion offers the best balance between sensory quality and nutritional benefit. [PERSON] et al. [61] investigated gluten-free breads and reported that scores for colour, pore structure, symmetry, taste, odour, and general acceptability ranged from 4.80 to 6.98 at lower substitution levels and declined steadily with increased acorn flour content. The 30% inclusion level was associated with improved flavour and colour perception; however, levels above this negatively affected multiple sensory parameters. These findings reinforce the importance of optimising acorn flour levels to avoid undesirable changes in flavour, texture, and colour. [PERSON] and [PERSON] [62] further highlighted the technological challenges at higher substitution levels. Acorn flour levels above 30% led to a dense, gummy, and less spongy crumb, with loaf volume reductions up to 52%. While a 30% addition significantly improved ash and fibre content, it also reduced carbohydrate and protein content. These changesconfirm the need for balancing sensory acceptability and nutritional enhancement through careful formulation. Breads enriched with horse chestnut flour obtained the lowest sensory ratings. The 5% variant scored 2.55 for crust and 2.70 for crumb, while flavour and aroma were rated as low as 1.95. These poor results are linked to residual saponins and bitter compounds, which undermine otherwise good instrumental properties such as springiness. Due to pronounced bitterness and poor acceptability, the 10% and 15% horse chestnut samples were excluded from the evaluation, underscoring the importance of proper detoxification processes. In conclusion, our sensory analysis demonstrated that moderate supplementation with sweet chestnut or apple flour (5-15%) enhances bread's sensory qualities by improving aroma, flavour, texture, and crust characteristics. These enhancements are well-supported by instrumental data and the literature. Although oak- and horse-chestnut-based flours--especially at high substitution levels--often negatively affect sensory properties due to their bitterness and texture-modifying compounds, selected studies suggest that optimised formulations using acorn flour can overcome these limitations. The integration of new evidence confirms that acorn flour addition of up to 30% can provide a favourable balance between nutritional value and sensory acceptance, while higher proportions require cautious technological adjustments.