## 3 Results and Discussions
### Sensory Analysis  
The bread was subjected to a sensory analysis. The mean results of hedonic tests on different kinds of enriched bread with WLs are presented in Table 8. A comparison of the results of the consumer acceptance assessment of wheat bread with the addition of WLs confirmed the varied impact on the assessed sensory parameters of the finished product. The assessment of external appearance was in the range of 6.8-8.4, but no statistically significant differences in the results were confirmed. In the opinion of the panelists, the color of bread with an additive content of 1.5% and more was less acceptable compared to the control bread as well as compared to the color of bread with a lower share of the additive in the baking blend used to produce them. The acceptability of the smell of the tested breads decreased with the increasing share of the additive in the recipe. The taste of the tested breads with the addition of walnut leaves was less acceptable at higher shares of the additive, with the worst rated breads having 2.0 and 2.5% additions. It seems interesting that the average values of the mouth texture assessment of the crumb of the tested breads did not differ, which may indicate that the greatest contribution to the assessment of this feature could have been the crumb hardness, which was not significantly differentiated by the amount of additive. It was confirmed that the acceptability of the finished product decreased with the increase in the share of the additive in the recipe of the tested wheat bread. The tested bread with the lowest content (0.5%) of powdered leaves of \(J\). _regia_\(\mathrm{L}\). (A) was characterized by the highest acceptability, similar to the control sample. As the share of the additive increased, lower acceptability of the tested sensory parameters and overall acceptability of the finished product were noted. Research results similar to the ones discussed (Table 8) were also obtained by [PERSON] et al. [37]. The highest ratings in terms of the assessment of the sensory characteristics of bread were obtained for control bread samples and those with the lowest percentage of Moldavian dragonhead leaves, and the differences in the overall assessment of these breads did not differ statistically significantly. In bread with the addition of powdered coriander leaves at supplementation levels of 1.0, 3.0, 5.0 and 7.0% (\(w/w\)) of wheat flour, a significant improvement in sensory characteristics was observed. It was found that a content of coriander leaves ranging from 3.0 to 5.0% was the optimal level of supplementation, ensuring the best compromise in terms of the highest acceptability of fortified bread [53]. Studies by other authors also noted a relationship between the sensory acceptability of breads and the addition of Moringa leaves, but the substitution with the addition in the discussed studies was much higher, up to 20% [13]. A variation in the acceptability of the finished product limited by the share of additive content in the recipe was also noted in studies on the use of bread enrichment with cheeseweed mallow leaves (MPLPs) [54]. The highest ratings in terms of sensory evaluation were obtained for bread samples enriched with 2% and 3% MPLPs, while the lowest ratings were obtained for bread enriched with 4% and 5% MPLPs. The consumer acceptability of a product enriched with a leaf-based additive was often determined by the level of change in color, and it has a greater share of the green component and a possible deterioration of taste with a distinct bitter aftertaste, as indicated by the cited authors in their research. Similar relationships were observed in the discussed studies (Table 8).