## 1 Introduction  
In recent years, the baking industry has faced a steady decline in bread consumption, prompting a growing need for product innovation and diversification. At the same time, consumer interest has shifted toward clean-label, health-promoting, and functionally enriched foods, particularly within the bakery sector [1]. These trends have spurred the development of novel bread formulations that meet nutritional expectations while maintaining desirable technological and sensory qualities. One of the key directions in bakery reformulation is the replacement of conventional ingredients--especially dairy--with plant-based alternatives. The exclusion of cow's milk from the diet--whether due to allergies, lactose intolerance, dietary preferences such as veganism, or environmental concerns--has led to the widespread adoption of plant-based beverages [2]. Among these, cereal-based beverages--particularly those made from oat, millet, and spelt--have gained popularity due to their favorable nutritional profile, including high levels of dietary fiber, unsaturated fatty acids, essential micronutrients, and bioactive compounds [3; 4]. The nutritional composition of plant-based beverages varies depending on the raw material and processing methods, which may influence the overall nutrient balance in the diet. Therefore, it is recommended to choose products fortified with calcium, vitamin D, and vitamin B12 [5]. Cereal-based plant drinks--particularly those made from oats, spelt, and millet--are characterized by a high nutritional value and have beneficial effects on human health. Oat-based beverages are rich in soluble fiber, especially \(\beta\)-glucan, which has been shown to reduce cholesterol levels, improve digestive function, and stabilize blood glucose levels [6; 7]. Millet- and spelt-based drinks provide bioactive compounds such as polyphenols and plant sterols, which exhibit antioxidant activity and contribute to the prevention of cardiovascular diseases [6]. In addition, these beverages serve as sources of B vitamins, iron, magnesium, and other minerals essential for metabolism and immune function [8]. Regular consumption of such drinks may support a healthy diet, particularly among individuals who limit dairy intake, and may also promote gut health due to their prebiotic properties [6; 7]. Beyond their nutritional potential, cereal-based beverages can influence the physicochemical and rheological properties of dough and, consequently, the quality of the final bread. The addition of such beverages may affect dough water absorption, mixing tolerance, gluten network development, and gas retention capacity--factors that are crucial for baking performance and product shelf life. Farinographic analysis and texture profile analysis (TPA) are valuable tools for characterizing these changes and guiding formulation strategies. In this context, cereal beverages function as both dairy alternatives and structuring agents in plant-based food systems. Recent studies further emphasize the potential of cereal beverages and their byproducts to support sustainable food design. For example, [PERSON] et al. [9] highlighted the upcycling potential of oat beverage production residues rich in soluble dietary fiber. Similarly, [PERSON] et al. [10] demonstrated that the inclusion of oat-based side-streams can influence water absorption and bread crumb texture. These findings underline the dual advantage of cereal beverages--as sources of nutrition and as contributors to resource-efficient food systems. Despite growing consumer interest and market availability of cereal-based drinks, scientific literature on their application in breadmaking--particularly as full or partial water substitutes--is still limited. Most existing studies focus either on compositional analyses or on by-product valorization, with fewer addressing their impact on dough properties, bread quality, and sensory acceptability. This study aims to bridge that gap.