The physical, chemical, and genetic diversity properties of the various wheat varieties grown in Romania exhibited significant variations between ancient and modern wheat species in terms of ash, protein, wet gluten, lipid, and starch contents, as well as their falling number and damaged starch values. The ISSR-type molecular markers are useful and relevant to genetic diversity research. The findings of this study suggest that knowledge of the genetic diversity of germplasm collection and investigations into the magnitude and nature of genetic variations in wheat are crucial for breeding programs and the preservation of genetic resources. Additionally, when taking into account the wheat samples that were investigated, the ancient ones presented the best quality for bread-making, as they have the greatest quantity of fat and minerals. White wheat flour is usually the basic ingredient in bread, but it has a lower nutritional quality due to the considerable loss of dietary fiber, vitamins, minerals, and phytochemicals during the refining process. Researchers are concerned with the development new functional food and creation of sustainable food systems, taking into account the alternative uses of vegetable by-products. Many studies have focused on enhancing wheat bread with valuable food industry waste products with high levels of phenolic antioxidants. The impact of the incorporation of fresh or freeze-dried pistachio hulls and grape seeds on the total phenolic content, antioxidant activity, moisture content, crust and crumb color, specific volume, baking loss, and textural and sensory profiles of white wheat bread was specifically investigated by the [PERSON] and [PERSON] [3]. The obtained results show that the majority of bread properties are influenced by the amount of the ingredient used; thus, it is crucial to control the quantity of these by-products in bread. The results reveal that pistachio hull powder is rich in antioxidants, polyphenols, and fibers, and thus can be considered a valuable functional ingredient in breadmaking. An advantage of the use of pistachio hull powder in bread is that it led to a significant increase in phenolic content and antioxidant activity; however, the sensory profile of the final product was affected and lower scores were obtained compared to the control. Various types of breakfast baked goods, mostly manufactured from flour, sugar, fats, and eggs, present a lipid content of up to 24-40% relative to the flour content, whether of animal or vegetable origin. Researchers face a notable challenge in their attempts find a feasible solution to reducing the lipid content in bakery products, since it is known that fat influences the sensory and texture profile of the final product. Many studies are centered on diminishing the amount of lipids in muffin cakes by replacing them with various lipids mimetics, such as starch, chia seed mucilage, inulin, cocoa fibers, gums, polydextrose, and legume/fruit pures. One alternative to fat in muffins is represented by oleogels, which also benefit human health compared to shortenings and saturated fats. In this context, [PERSON] et al. [4] studied the influence of soy-, lupin-, and yeast protein-based emulsions as oil substituents on the rheological properties of muffin batter and the characteristics of the final product. The results revealed different contributions of the emulsions to the rheological properties of dough, depending on the ingredients that were used. Changes in starch gelatinization and Mixolab torque values were observed when sunflower oil was replaced with various emulsions. The final products exhibited higher moisture, increased firmness, good CO\({}_{2}\) retention, and acceptable sensory characteristics compared to the control. This research confirmed the suitability of replacing fat with some protein emulsions in muffins. Some researchers focused on the development of innovative packaging or bioactive packaging that liberates the compounds.