## 5 Conclusions  
The aim of the study was to evaluate the impact of the use of selected essential oils on the viscoelastic properties of wheat dough, the fermentation process course, and the final quality of yeasted bakery products. In lower concentrations, the inhibition of leavening is not dramatic and does not have a negative effect on the technological process and the final quality of the small-piece bread. The results of the Mixolab rheological tests showed a possible influence of the essential oils used on the weakening of the gluten structure, which became significant during the second heating-cooling phase of the proof, potentially affecting bread volume. No effect on the water absorption, kneading, or development of the dough was detected. The comprehensive examination of rheological behavior, leavening processes, and baking outcomes provides valuable insights into the potential applications of thyme and lemongrass essential oils in bakery formulations. The clarification of the effects of essential oils on dough rheology, fermentation processes, and fermentation kinetics provides essential insights for optimizing dough performance and final product quality. In the baking trials, both thyme and lemongrass essential oils did not significantly reduce the bread volume yield compared to the wheat control. Although the color of crust and crumb was influenced by essential oil type and dose, variations observed were maintained within acceptable ranges for consumers' preference. This finding is particularly significant for the food industry, as it suggests that essential oil enrichment can be integrated into bakery formulations without compromising product volume or quality. For all nine manufactured bread variants, an indicative sensory analysis was appended. At higher concentrations (40 or 80 mg/100 g flour), the impact on the bread taste was enormous. From the point of view of consumer's acceptability, the concentration of essential oils was too high, manifesting flavor of categories 'excessively intense' or even 'unacceptable', accompanied by feelings of bitterness, pungency, and burning with a long-lasting effect in the mouth. However, the lower concentrations were very interesting and potentially attractive to common consumers. It is important to find the optimal level between the effective dose of the specific essential oil, consumers' preference, and formulation as well as bakery technology process optimization and the suitable method of essential oil application. In industrial bakeries, for example, ready-to-use flour-based blends are commonly processed. If the essential oils could become a part of these premixes, there is a challenge for the premix producer to consider protection against potential oxidation. Overall, the study provided a partial insight into the complex interactions between essential oils and dough characteristics, offering opportunities for optimizing bakery processes and product quality. Given the huge potential of natural substances, including essential oils, it is necessary to continue research and find the best ways to use natural substances. It is necessary to test different doses of thyme and lemongrass essential oils and find the ideal concentration to achieve the desired dough properties and quality of the final product. In baking recipes, it is important to strike a balance between the characteristic flavor, antioxidant effect, and potential health benefits of essential oils and functional considerations such as dough consistency and leavening, as well as bread volume. The increased knowledge of the interaction of thyme and lemongrass essential oils with yeast activity and dough fermentation can inform adjustments in proofing time, yeast dosage, and processing conditions to optimize product proofing and consistency. Bakeries can take advantage of market trends and focus on developing innovative product lines that take advantage of the unique sensory and health benefits of essential oils to meet consumer demand for healthier and more flavorful products.