# Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
## 6 Nutritional Value of Bread
for 15% MAP (a 222-325% increase for all samples). However, differences in reported findings could also be ascribed to Maillard reaction products, impacting the antioxidant activity of bread [120]. These findings underscore the potential of apple pomace as a potent enhancer of the antioxidant profile of wheat bread, offering promising prospects for the development of functional food products with augmented health benefits. Oilseed cakes, traditionally utilized as animal feed owing to their protein content, are garnering attention for human consumption due to their nutrient-rich composition. They serve as valuable sources of functional food ingredients such as proteins, dietary fiber, antioxidants, vitamins, and minerals, finding applications across various industries. Additionally, they can be refined into protein concentrates and isolates, offering high protein content ideal for fortifying food products [155; 156; 157]. Literature has already highlighted the potential utilization of oilseed cases, such as olive pomace and flaxseed cake, in bread preparation. Like most by-products of plant processing, by-products from fruit and oilseed processing are also excellent sources of dietary fiber. As reported by [PERSON] and [PERSON] [13], just a 2% addition of olive pomace cellulose increases the dietary fiber content in bread from 3.22% dry matter (d.m.) for the control sample to 3.90% d.m., representing a 21% increase, while a 6% addition increased the fiber content by almost 60% compared to the control sample. Similarly to fruit pomace, olive pomace is also not a good source of protein. The addition of olive pomace cellulose resulted in a decrease in bread protein content ranging from 3 to 12%; however, it was only a statistically significant decrease at a 6% addition [13]. In the study by [PERSON] et al. [26], where fresh, refrigerated for 6 months, or frozen for 6 months olive pomace was added at levels of 10%, 15%, or 20% to white or whole wheat bread, a significant increase in dietary fiber content in the final product was also observed. The initial dietary fiber (DF) content in white bread was 3.27% d.m. for bread with the addition of fresh pomace, and 3.26% d.m. for bread with the addition of refrigerated and frozen pomace; 10% substitution increased these values to 4.43% d.m., 4.83% d.m., and 4.32% d.m., respectively, with a statistically significant increase observed only with the addition of fresh pomace. A 20% addition increased the DF content by 184% to 200% compared to the control, with the highest increase again observed for the addition of fresh pomace, although without statistically significant differences between different storage methods. Similar trends were observed for whole wheat bread; however, neither increasing the level of addition nor using a different storage method resulted in statistically significant differences [26]. Considering the ash, carbohydrates, and fat content, the addition of olive pomace cellulose did not result in any changes [13]. However, judging by the fat content in the olive pomace itself [75], unprocessed olive pomace should contribute to an increase in the fat content in the final product, as observed in the study by [PERSON] et al. [158] regarding the addition of olive pomace to cookies. An important aspect of new food products is their health-promoting properties, often associated with the presence of bioactive compounds with antioxidant activity. Research by [PERSON] et al. [26] demonstrated a significant increase in Total Phenolic Content (TPC), expressed in milligrams of Gallic Acid Equivalent per gram (mg GAE/g), with each bread supplementation, ranging from 2.5 to 9 times compared to the control, with higher values observed for white bread.