## 3 Results and Discussion
### Sensory Evaluation Results  
The acceptance of food products by consumers is a very important element of their presence on the market. The final acceptability of bread depends on both the type and quality of the raw materials used, as well as the applied technological process. When evaluating the overall appearance of a loaf, consumers paid attention to the degree of its rising and shape, as well as the appearance of the crust surface. The picture of the control and enriched bread is presented in Figure 2. The addition of CP caused the crust color to become darker and gradually take on a purple hue. The control sample and bread with the addition of 1 to 4% pomace were characterized by a shiny crust, while the crust of bread with 5 and 6% CP addition was matte, with visible cracks and unevenness on its surface. The highest scores for appearance acceptability were given by evaluators to the control bread, which had the most uniform shape, was the best risen, and had no visible mechanical damage. The addition of CP caused the bread loaves to have a lower degree of rising and an irregular shape. The appearance of bread with more than 3% CP was generally not accepted by consumers, and all attempts with a higher content of this addition received a rating below 5 points on a 9-point hedonic scale (Table 7). Five points on the hedonic scale (neither like or dislike) can be considered as the threshold of consumer acceptability for a product [50]. However, it is worth remembering that the threshold of acceptability may vary depending on the context, product, or target group. The final assessment of consumer satisfaction depends on various factors such as expectations, preferences, and individual experiences. The taste and aroma of the control bread were rated the highest. The introduction of CP into the bread recipe up to 2% allowed for the production of products with good acceptability according to these indicators. A higher addition of CP was poorly accepted by consumers. Panelists found that, as the pomace content in the bread recipe increased, its taste became too acidic and tart, and the smell was unique. When evaluating the bread texture, evaluators observed that the crumbs were more compact and hard above 3% CP addition. As a result, all breads above this enrichment level were already unacceptable to consumers. In summary, the overall acceptability rating showed that the addition of dried and powdered pomace to wheat bread should not be higher than 3% relative to the amount of flour used. Many authors have shown that replacement of wheat flour with different powdered and dried plant materials in wheat bread production should not exceed a few percentage points [3; 51], whereas, in the case of others cereal products such pasta or cookies, this level can be higher [52; 53]. The main reason for this is the unfavorable effect of the plant additives used on the volume of bread. These additives weaken the structure of the gluten network, and as a result, the bread loses its ability to retain carbon dioxide, which often leads not only to a decrease in volume but also to deformation of the shape of the loaves.  
Figure 2: Picture of control and CP-enriched bread samples: C—control bread, CP1, CP2, CP3, CP4, CP5, CP6—bread enriched with 1, 2, 3, 4, 5, and 6% of chokeberry powder.