# Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
###### Abstract  
The evolution of wheat bread as a dietary staple underscores its essential role in providing energy, protein, fiber, and vital nutrients. To address contemporary health challenges such as type 2 diabetes and cardiovascular diseases, fortifying wheat bread with health-promoting additives becomes imperative to mitigate deficiencies resulting from refined wheat flour consumption. Functional food innovations, aligned with sustainability goals and circular economy principles, offer promising approaches for addressing these concerns. Integrating by-products from fruits and oil crops into bread formulations enhances health benefits by boosting dietary fiber, bioactive compounds, and antioxidant potential. However, gaps persist in understanding anti-nutritional substances and contaminants in final products, necessitating further research for comprehensive safety assessments. The addition of by-product raw materials significantly influences dough rheology and sensory characteristics, potentially achieving quality comparable to traditional wheat bread. Challenges include inconsistencies in bread and by-product specifications across studies, hindering direct result comparison. Overcoming these obstacles is crucial for maximizing the potential of agri-food by-products in creating healthier, sustainable bread options while maintaining safety and quality standards. nutritional value; waste; by-products; apple pomace; olive pomace; grape pomace; flaxseed marc; bread +
Footnote †: journal: Medical  
its fortification, which involves enriching it with additional nutrients. This is aimed not only at enhancing its nutritional value but also at contributing to the reduction of dietary deficiencies in the population. Furthermore, in the face of the growing global challenge of food wastage, innovative approaches to bread production, such as utilizing by-products of the food industry, can significantly contribute to increasing resource utilization efficiency and promoting the principles of a circular economy (zero waste) [5; 6; 7]. The partial substitution of wheat flour in bread formulation with by-product ingredients leads to modifications not only in the chemical composition but also in the quality characteristics of the bread, significantly impacting its acceptance by consumers. Despite bread being one of the primary bakery products consumed worldwide, significant quantities of wheat bread are wasted at various stages of production and consumption. These losses are mainly due to unfavorable organoleptic properties resulting from microbiological activity and physical changes. Such wastage not only incurs economic losses but also has a detrimental impact on the environment [8]. Consumers play a pivotal role in determining the acceptability of bread, employing descriptive analysis and hedonic scale methods to assess its sensory properties, such as texture, taste, freshness, volume, and color. These attributes significantly influence the overall perception of wheat bread. Processes such as mixing, kneading, fermentation, and baking are crucial for the sensory quality of the final product, underscoring the importance of formulation and processing stages in bread production [9]. Every year, the agro-industrial sector produces substantial amounts of by-products, which are often discarded. The two primary categories of agro-industrial by-products are agricultural and industrial [10; 11; 12; 13; 14]. Agricultural residues are by-products resulting from the crop harvesting process, mainly left in the field. In contrast, damaged raw materials, pomaces, seeds, shells, brass, oilseed, and molasses are examples of by-products obtained from food processing. Given global environmental concerns and resource scarcity, the food industry is increasingly acknowledging the importance of sustainable practices and waste reduction. There is a growing awareness that agri-food by-products, once considered waste materials, are valuable resources with untapped potential.