## 3 Results and Discussion
### Sensory Evaluation of Bread
[51] confirmed that apple pomace improved texture, aroma, and water retention, while [PERSON] et al. [52] showed that 10% frozen apple pomace enhanced porosity, elasticity, and flavour. Although [PERSON] et al. [53] focused on cookies, they also demonstrated improved texture and mouthfeel with apple pomace flour. In terms of flavour and aroma, breads with sweet chestnut (3.95-4.14) and apple flour (3.71-4.05) outperformed the control sample (3.43), confirming that these flours significantly enhance the organoleptic properties of baked goods. [PERSON] et al. [54] noted similar effects in cookies enriched with chestnut- and fruit-based flours, attributing improvements to the presence of aromatic volatiles. In contrast, oak-based flours produced less desirable outcomes, particularly at higher inclusion levels. Pedunculate and sessile oak flour led to a progressive decline in sensory quality, with scores falling from 3.10 to 2.81 and 3.33 to 2.43, respectively, as the proportion increased. This effect is attributed to the high tann content, which imparts bitterness, reduces moisture retention, and affects structure. However, 5% inclusion still provided \begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline  & & \multicolumn{3}{c}{**Crust**} & \multicolumn{6}{c}{**Crumb**} \\ \hline
**Type of flour** & **Proportion** & **Appearance** & **Colour** & **Thickness** & \begin{tabular}{c} **Other Attributes** \\ \end{tabular} & **Elasticity** & **Porosity** & \begin{tabular}{c} **Flavour and** \\ **Aroma** \\ \end{tabular} & \
\begin{tabular}{c} **Other Attributes** \\ \end{tabular} &
\begin{tabular}{c} **Total** \\ **Score** \\ \end{tabular} \\ \hline Wheat flour + & 5\% & 3.95 & 3.62 & 3.62 & 4.33 & 3.76 & 3.62 & 3.95 & 3.92 & 30.77 \\ sweet & 10\% & 4.00 & 3.86 & 3.81 & 3.98 & 3.71 & 3.90 & 4.10 & 4.40 & 31.76 \\ chestnut & 15\% & 4.29 & 4.14 & 3.95 & 4.02 & 3.90 & 4.10 & 4.14 & 4.36 & 32.9 \\ \hline Wheat flour + & 5\% & 3.52 & 3.33 & 3.14 & 2.55 & 2.76 & 2.76 & 1.95 & 2.70 & 22.71 \\ horse & 10\% & - & - & - & - & - & - & - & - & 0 \\ chestnut & 15\% & - & - & - & - & - & - & - & - & 0 \\ \hline Wheat flour + & 5\% & 3.76 & 3.76 & 3.57 & 3.68 & 3.48 & 3.33 & 3.71 & 3.83 & 29.12 \\ apple & 10\% & 4.10 & 3.86 & 3.81 & 3.77 & 3.48 & 3.52 & 3.90 & 3.85 & 30.29 \\  & 15\% & 4.05 & 4.10 & 3.86 & 3.81 & 3.57 & 3.52 & 4.05 & 3.81 & 30.77 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: _Cont._acceptable results close to the control. [PERSON] et al. [55], and [PERSON] et al. [56] observed similar limitations with high levels of acorn flour, despite its nutritional value. Interestingly, red oak flour gave intermediate sensory scores, ranging from 3.05 to 3.14 across all substitution levels, slightly below the control. This suggests a more tolerable profile of bitter compounds compared to other oak flours. At low inclusion levels (5%), all oak variants yielded acceptable total sensory scores of 26.48 (pedunculate), 27.77 (essile), and 27.44 (red oak) compared to 28.39 for the control. However, at 10-15% supplementation, total scores decreased to 24.93-26.89, confirming the adverse impact of high oak flour content. It is worth noting that other studies have also demonstrated favourable results for breads with high acorn flour content. For example, [PERSON] et al. [57] showed that breads with 23% and 35% acorn flour achieved higher or comparable scores in colour (4.3-4.5), appearance (4.2-4.4), aroma (3.8-4.0), texture (3.6-3.7), and flavour (3.4-3.5) compared to the control bread (3.0 for flavour, 3.5 for overall acceptance). The overall acceptance scores of 3.8 for both 23% and 35% breads clearly surpassed the control's 3.2. These results suggest that, under certain formulation conditions, even high levels of acorn flour can maintain or improve sensory quality. [PERSON] et al. [58] noted that although gluten-free breads (GFBs) made with alternative flours often present nutritional benefits, they may compromise on their sensory qualities. However, the findings by [PERSON] et al.