# Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
## 6 Nutritional Value of Bread
[20] demonstrated that at a 10% supplementation level, the obtained bread exhibited a TDF content of 6.3 g/100 g dry matter, surpassing the threshold of 6 g/100 g [150]. This categorizes the product as a food item high in dietary fiber. Additionally, GP supplementation increased the lipid content, while concurrently reducing total starch. However, no significant changes were observed in the content of crude protein and free sugars. [PERSON] et al. [123] indicate that a 15% supplementation of GP allows for almost a twofold increase in the amount of dietary fiber, from 3.48 g to 6.33 g, in the served portion (serving sizes were 50 g), corresponding to bread without and with a 15% addition of GP, respectively. According to [PERSON] et al. [149], fortification with GP resulted in a significant increase in TPC (total phenolic compounds), particularly anthocyanins, in the fortified wheat bread. With a 10% supplementation, the cumulative phenolic content reached 127.76 mg/100 g dry matter, approximately doubling that of the control bread, while the anthocyanin content reached 35.82 mg/100 g dry matter. These results are directly related to the chemical composition of the raw materials, as the grape pomace powder used in the study was characterized by a content of 24.36 mg/g of dry matter of total phenolic equivalents, with anthocyanins, the most abundant class, accounting for 11.60 mg/g of cyanidin equivalents. [PERSON] et al. [45] also indicated a significant increase, over 2.5-fold in the case of 10% supplementation, in TPC. The anti-radical activity (DPPH scavenging activity) of bread samples increased 5-fold with the increase in GP levels up to 10%. A higher increase, approximately 7-fold, in TPC was observed by [PERSON] et al. [20] for the same GP inclusion level, while the antioxidant activity, assessed by FRAP and ABTS, increased 7.9-fold and 6.4-fold, respectively. [PERSON] and [PERSON] [121], at a 10% supplementation level, reported an increase in TPC ranging from 3-fold to approximately 7.5-fold, depending on the grape variety. The antioxidant activity of bread (as TEAC) increased, depending on grape variety, from about 3-fold to 6-fold. In the same study, the authors demonstrated that 67-79% of the total polyphenols added during GP supplementation were retained in the bread formula, depending on the cultivar of GP added. The losses are caused by \begin{table}
\begin{tabular}{p{113.8 pt} p{113.8 pt} p{113.8 pt}} \hline \hline
**Material and Level of Supplementation** & **Effects** & **Reference** \\ \hline Flaxseed cake & -Increase in unsaturated fatty acids, total phenols, total flavonoids content, anti-radical activity (DPPH, Trolox), ratio of PUFA (Polyunsaturated Fatty of dough) & [PERSON] et al. [17] \\ \hline Flaxseed cake & -Increase in protein, dietary fibre, fat and ash content & [PERSON] et al. [95] \\ \hline Flaxseed cake & -Increase in unsaturated fatty acids, total phenols, total flavonoids content, anti-radical activity (DPPH, Trolox), ratio of PUFA (Polyunsaturated Fatty of dough) & [PERSON] et al. [95] \\ \hline Flaxseed residue & -Increase in unsaturated fatty acids & [PERSON] et al. [126] \\ \hline Flaxseed residue & -Increase in antioxidant activity (DPPH, ABTS, FRAP) & [PERSON] et al. [148] \\ \hline \hline \end{tabular}
\end{table} 
Table 3: _Cont._degradation/oxidation during baking. The differences in TPC and antioxidant activity can be explained by the grape variety and the presence/absence of seeds in the GP. An equally important aspect related to the potential health benefits of phenolic compounds, in addition to their high content, is their bioavailability, bioavailability, and bioactivities. A factor that significantly influences the bioaccessibility of certain phenolic classes (phenolic acids, lignans, and flavones) may be dietary fiber, including soluble fractions [151]. Dietary fiber and phenolic compounds coexist in food along with other components.