## 3 Results and Discussions
### Total Phenolic Content and Antioxidant Potential of Dough and Bread  
_Juglans regia_ L. leaves are a good source of polyphenols. According to the latest reports, they include several bioactive compounds with anticancer and antimicrobial potential, mainly phenolic acid derivatives, tannins, and flavonoids [19; 20; 40]. The values of the total phenolic content (TPC) and antioxidant power of the dough and resulting bread containing different WLs shares by means of ABTS and FRAP methods are shown in Tables 6 and 7. \begin{table}
\begin{tabular}{c c c c c c c} \hline
**Leaves’ Share** & **Hardness** & **Springiness** & **Cohesion** & **Gumminess** & **Chewiness** & **Resilience** \\ **(\%/w Flour Basis)** & **[N]** & **[\(-\)]** & **[\(-\)]** & **[\(-\)]** & **[N]** & **[N]** & **[\(-\)]** \\
**[\%]** & & & & & & & \\ \hline
0.0 (control) & 20.9 \({}^{\text{a}}\)\(\pm\) 1.3 & 0.61 \({}^{\text{c}}\)\(\pm\) 0.02 & 0.43 \({}^{\text{c}}\)\(\pm\) 0.02 & 9.00 \({}^{\text{a}}\)\(\pm\) 0.66 & 5.53 \({}^{\text{ab}}\)\(\pm\) 0.51 & 0.17 \({}^{\text{c}}\)\(\pm\) 0.01 \\
0.5 (A) & 31.8 \({}^{\text{b}}\)\(\pm\) 2.5 & 0.51 \({}^{\text{b}}\)\(\pm\) 0.04 & 0.42 \({}^{\text{bc}}\)\(\pm\) 0.03 & 13.22 \({}^{\text{c}}\)\(\pm\) 1.92 & 6.77 \({}^{\text{b}}\)\(\pm\) 1.37 & 0.16 \({}^{\text{b}}\)\(\pm\) 0.02 \\
1.0 (B) & 31.1 \({}^{\text{b}}\)\(\pm\) 4.7 & 0.50 \({}^{\text{b}}\)\(\pm\) 0.04 & 0.40 \({}^{\text{b}}\)\(\pm\) 0.01 & 12.43 \({}^{\text{bc}}\)\(\pm\) 2.10 & 6.23 \({}^{\text{b}}\)\(\pm\) 0.94 & 0.15 \({}^{\text{b}}\)\(\pm\) 0.00 \\
1.5 (C) & 33.0 \({}^{\text{b}}\)\(\pm\) 3.0 & 0.46 \({}^{\text{ab}}\)\(\pm\) 0.03 & 0.41 \({}^{\text{bc}}\)\(\pm\) 0.00 & 13.37 \({}^{\text{c}}\)\(\pm\) 1.18 & 6.13 \({}^{\text{b}}\)\(\pm\) 0.73 & 0.16 \({}^{\text{bc}}\)\(\pm\) 0.00 \\
2.0 (D) & 33.8 \({}^{\text{b}}\)\(\pm\) 5.0 & 0.46 \({}^{\text{ab}}\)\(\pm\) 0.03 & 0.37 \({}^{\text{a}}\)\(\pm\) 0.01 & 12.45 \({}^{\text{bc}}\)\(\pm\) 1.55 & 5.63 \({}^{\text{ab}}\)\(\pm\) 0.33 & 0.14 \({}^{\text{a}}\)\(\pm\) 0.01 \\
2.5 (E) & 31.4 \({}^{\text{b}}\)\(\pm\) 1.0 & 0.44 \({}^{\text{a}}\)\(\pm\) 0.05 & 0.35 \({}^{\text{a}}\)\(\pm\) 0.01 & 10.89 \({}^{\text{ab}}\)\(\pm\) 0.35 & 4.81 \({}^{\text{a}}\)\(\pm\) 0.35 & 0.13 \({}^{\text{a}}\)\(\pm\) 0.01 \\ \hline \end{tabular}  
* The means marked in the columns with the same letters do not differ at the significance level \(p\)\(\leq\) 0.05. A-E: the systems in which the flour was replaced with walnut leaf powder at 0.5, 10, 15, 2.0 and 2.5% levels, respectively.  
\end{table} 
Table 5: Textural parameters of wheat bread crumb with _J. regia_ leaves. As expected, the TPC and the antioxidant power of both the dough and bread progressively increased as the share of WLs in the recipe grew. The phenomenon of an increase in the TPC and antioxidant properties was observed by other authors in their works on the addition of various ingredients to wheat bread. [PERSON] and [PERSON] [41] and [PERSON] [42] demonstrated an increase in the TPC and the antioxidant activity in breads enriched with dry walnuts and hazelnuts, as well as walnuts and hazelnuts at different stages of ripeness. Similarly, [PERSON] et al. [30], [PERSON] et al. [43], [PERSON] et al. [44], [PERSON] [45], [PERSON] et al. [46] and [PERSON] et al. [47] observed an increase in the polyphenol content together with antioxidant properties in bread formulations supplemented with parsley leaves, onion, dandelion, sea buckthorn, citrus albedo or hibiscus flowers, respectively. In the present study, the addition of 2.5% leaf content to dough and bread resulted in an augmentation in the TPC of 135% and 217%, respectively, compared to the control samples. In turn, the antioxidant potential was increased by 110% and 190% as measured by the ABTS method and 514% and 516% by means of the FRAP assay with respect to the dough and bread with no WLs addition. The obtained data are consistent with our previous investigations regarding the fortification of bread with walnut male inflorescences [16].