## 3 Results and Discussion
### Chemical Composition of Raw Materials and Bread  
The chemical composition of raw materials and resulting bread samples is presented in Table 2. Among the cereal-based beverages, oat (BO) and spelt (BS) beverages exhibited the highest ash content (1.28% and 1.27% d.b., respectively), exceeding that of wheat flour (0.79% d.b.). Millet beverage had a lower ash content than flour, though the difference was not statistically significant (\(p\leq 0.05\)). For comparison, [PERSON] et al. [PERSON] et al. (2018) reported ash contents of 0.49% and 0.82% d.b. in oat and barley beverages, respectively.  
In the bread samples, ash content remained similar to the control, except for statistically significant increases in BO100 and BS100. Protein content was highest in wheat flour (13.43% d.b.), and lowest in the spelt beverage (4.91% d.b.). Despite these differences, protein levels in bread did not differ significantly across variants, although a slight downward trend was observed with increasing beverage substitution. This likely reflects the lower protein content of the beverages compared to water-based formulations.  
Fat content, in contrast, increased with beverage substitution, most notably in breads with oat beverage. BO100 contained 35% more fat than the control, while the lowest increase was observed in breads with spelt beverage. This pattern corresponds with the naturally high fat content of oats, which may reach up to 18% [PERSON] et al. (2018). As cereals are known sources of unsaturated fatty acids--primarily linoleic (omega-6) and oleic (omega-9) acids--the nutritional quality of the fat fraction is considered favourable. The dominant saturated fatty acid in cereals is palmitic acid ([PERSON], 2004), but its proportion remains relatively low compared to the unsaturated fraction [PERSON] et al. (2018); [PERSON] et al. (2018).  
\begin{table}
\begin{tabular}{l c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{5}{c}{**Raw Materials and Bread Compositions [\% d.b.]**} \\ \cline{2-6}  & **Ash** & **Protein** & **Fat** & **TDF** & **CHO** & **Energy** \\  & & & & & & **[kcal/100 gl]** \\ \hline Raw materials & & & & & & \\ \hline WF & 0.79 \(\pm\) 0.01 b & 13.43 \(\pm\) 1.43 a & 1.72 \(\pm\) 0.08 d & 3.41 \(\pm\) 0.51 b & 80.64 \(\pm\) 1.86 a & 3  
Total dietary fibre (TDF) content showed no statistically significant differences across samples; however, a slight increasing trend was noted in breaks made with oat beverage, consistent with its higher fibre content (5.04% d.b.). Available carbohydrates (CHO) were similar across all breads, with significant differences only in the BO sample.  
The energy value of the breads increased proportionally with the level of beverage substitution, particularly in oat- and millet-based breads. Even a 25% substitution resulted in statistically significant increases in caloric value (\(p\leq 0.05\)). From a consumer perspective, an increase in energy content may be viewed negatively [36]. However, in this case, the rise is primarily due to the increased presence of unsaturated fatty acids--an essential component of a balanced diet with documented health benefits [37].