## 4 Conclusions  
The presented research has both scientific and practical impact due to it providing the possibility to find technological solutions for reducing the amount of underutilized wheat flour fractions (10% of production in a milling company) by incorporating it into blends that may be applicable for bread making with appropriate properties. Moreover, new knowledge acquired about the characteristics of developed flour modified with thermal, hydrothermal, and enzyme-assisted hybrid treatment and its application in bread is valuable for the baking industry and in providing food for a fast-growing population. The presented research results confirmed the possibility of substituting standard wheat flours with flours treated via thermal, hydrothermal, or enzyme-assisted hybrid methods in bread recipes for the purpose of improving bread yield in a clean label manner. The investigated modification processes brought about some significant changes in dough rheology when 10 or 20% of modified flours replaced common wheat flour in bread composition. According to our research results, bread dough properties varied depending on modification process and level of added modified flour. Treatment with enzymes allowed us to eliminate the negative aspects of the physical processes. The hydrothermal treatment, despite the use of an enzyme complex, negatively affected the quality of modified flour, the addition of which caused problems with gas bubble retention in the bread dough during rising and baking. When modified flours were introduced, the protein weakening values increased by 19%. This indicates that the resulting bread product showed enhanced bread dough stiffness. However, dry thermal heated flours without or with enzymes showed significantly decreased amylase activity and starch retrogradation results by 2-11% and 2-13%, respectively, as compared to the control sample or to the hydrothermally modified flours. This indicates that thermal treatment deteriorated the flour parameters, but the addition of enzymes resulted in a dough quality similar to control, with increased bread efficiency related to the higher water absorption of the flour. Bread properties, in terms of chemical composition, quality features, texture, and color, were slightly different if modified flours were added. Application of thermal treated modified flours to a common wheat bread recipe gave the highest bread yield of 150.02% and increased water absorption of the dough by 6%, especially when the enzyme-assisted method was applied to the developed flour; this was achieved without a negative impact on the texture or color of the obtained breads. It should be noted that the developed flours modified via hydrothermal method or hybrid enzyme-assisted method, when added to bread composition, did not produce a desired dough structure, and the addition resulted in a deteriorated bread crust formation, despite the increasing of bread volume and yield, as compared to control common wheat flour bread. However, all types of additives lowered baking loss and weight loss of the produced bread by 8% as compared to control sample. The resulting doughs with added thermally modified flour may be suitable for processing, mixing, and fermentation without deterioration of the quality of the bread and with improved bread volume (16%). The presented results can be readily implemented in practice by milling companies as a solution for reducing the amount of underutilized fractions. Moreover, the composition of the new flour blends with the added developed modified flour (with its specific properties) may be offered as a ready-to-use bakery blend with a clean label as a bread improver. As a limitation in the use of the obtained modified flours, it should be noted that the addition of more than 20% of the total blend would not be profitable for bread producers as such amounts lower the final product quality.