these nutritional limitations, there is a rising trend of incorporating non-traditional raw materials, including high-protein by-products from the plant food industry, into bread and other bakery products traditionally made using white wheat flour [18]. While partially substituting wheat flour with another ingredient can improve the chemical composition of baked goods, this method also poses significant challenges, particularly in maintaining the quality characteristics of the final product, which are critical for consumer acceptance. Wheat flour is unique because of its gluten content, a structural protein essential for the appearance, crumb structure, and overall texture of many baked goods. The gluten matrix plays a crucial role in determining the rheological properties of dough, making it challenging to replace wheat flour without compromising product quality. Enriching raw materials often need to be used in limited amounts, as excessive additions can negatively impact the dough quality, microstructure, and texture of the final product [19]. Developing dough with desirable properties becomes even more challenging when formulating gluten-free bakery products. This issue is particularly significant considering the rising global incidence of celiac disease, which has reached annual rates of 21.3 cases per 100,000 individuals among children and 12.9 per 100,000 individuals among adults in recent years [20]. Patients with celiac disease often face limited access to suitable products, which are frequently characterized by lower nutritional and sensory quality compared with their gluten-containing counterparts. This presents specific challenges, not only in achieving the desired dough quality but also in ensuring that the final product meets appropriate nutritional standards [21]. Recent studies in the field of functional bakery products have increasingly focused on incorporating unconventional ingredients and innovative technologies to enhance the nutritional, sensory, and technological properties of baked goods. Examples include the use of industrial by-products, such as fruit pomace, vegetable processing waste, and underutilized mill streams rich in fiber fractions, as well as ingredient modifications like inulin, microalgae, or mushroom powders. Additionally, enriching products with gluten-free or clean-label alternatives as a strategy has gained attention. Such strategies aim not only to improve the health benefits of bakery products but also to align with sustainability trends by minimizing waste and promoting eco-friendly practices in the food industry. One promising area of research explores the application of enzymatic, thermal, hydrothermal, and enzyme-assisted hybrid modifications in underutilized mill streams [22]. These modifications aim to incorporate wheat flour fractions, which account for about 10% of milling production, into bread-making while maintaining desirable properties. Thermal treatments, especially when combined with enzymes, were found to enhance bread yield and water absorption without compromising texture or color. The treatments reduced amylase activity and starch retrogradation, improved bread volume (up to 16%), and lowered baking and weight losses by 8% compared to standard wheat bread. However, hydrothermal treatments negatively impacted dough structure and crust formation despite increasing bread volume and yield. Flour blends containing up to 20% of modified fractions proved effective as clean-label bread improvers, though higher levels reduced product quality. These findings have practical applications for milling companies, enabling them to reduce waste and create ready-to-use bakery blends with clean-label benefits. Future research should aim to optimize production processes and explore additional enzymes and flour types to further enhance bread quality. Another innovative study examined the fortification of cereal bars with grape and apple pomace, by-products of the fruit industry, to enhance their nutritional value, physical properties, and sensory characteristics [23].