The researchers studied how adding rosehip flour to wheat dough affects bread properties. They made bread with 5%, 10%, and 15% rosehip flour. More rosehip flour led to less gas in the dough. Water absorption and softness decreased with more rosehip flour. Dough color got darker with more rosehip flour. Bread volume and height decreased with rosehip flour. But, people liked the taste and smell of bread with rosehip flour more. In conclusion, rosehip flour can be a good addition to wheat bread for better taste and smell.