# Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
## 6 Nutritional Value of Bread  
Foods abundant in dietary fiber contribute significantly to various physiological processes, including the digestion and absorption of lipids, regulation of blood glucose and cholesterol levels, weight management through enhanced satiety, improved intestinal regularity, and protection against colon cancer [4]. The fortification of food items is a widespread strategy employed to augment both the nutritional content and functional characteristics of the products [Table 3]. \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 Grape pomace powder & -Increase in phenolic compounds, particularly notable rise in anthocyanins; bioaccessibility of anthocyanins after in vitro digestion; antioxidant activity (ABTS, FRAP) & [PERSON] et al. [148] \\ \hline Wine grape pomace powder & -Increase in the predicted glycemic index and starch hydrolysis & \\ \hline Wine grape pomace powder & -Increase in total dietary fiber and insoluble dietary fiber, ash, polyphenol and total flavonoid and antioxidant activity (Trolox) & [PERSON] and [PERSON] [121] \\ \hline Wine grape pomace powder (without grape seeds) & -Increase in the total dietary fiber, total starch, crude lipids, total phenolic content and flavonoid and antioxidant activity & [PERSON] et al. [20] \\ \hline Wine grape pomace powder & -Increase in the total dietary fiber content, total phenolic content and radical scavenging activity & [PERSON] et al. [123] \\ \hline Grape pomace powder & -Increase in the total phenolic content and anti-radical activity (\%) & [PERSON] et al. [45] \\ \hline Apple pomace or skimmed apple seaweed by US-60 or US-100 & -Increase in ash and dietary fiber content & [PERSON] et al. [107] \\ \hline
3; 6 and 9\% & -Increase in protein with 5\% and 10\% of whole apple pomace & \\ Whole or milled apple pomace & -Increase in total sugar, TDF and its fractions, anthocyanins content and antioxidant activity (Trolox) & [PERSON] et al. [120] \\  5; 10 and 15\% & -Increase in ash content with milled apple pomace addition & \\ \hline Apple pomace powder & -Increase in ash, carbohydrates and in antioxidant activity (Trolox) & [PERSON] et al. [141] \\ \hline Olive mill wastewater instead of adding water and/or substituting 10\% of flour with olive paste & -Increase in TPC and antioxidant activity (Trolox, FRAP) & [PERSON] and [PERSON] [13] \\ \hline Olive pomace cellulose & -Decrease in protein & \\
2; 4 and 6\% & -Increase in dietary fiber and scavenging activity & [PERSON] et al. [26] \\ \hline Fresh, frozen or refrigerated olive pomace & -Increase in TPC, antioxidant activity (DPPH, ABTS, FRAP) and dietary fiber & [PERSON] et al. [25] \\
10; 15 and 20\% & -Increase in total phenols and total flavonoids content, antioxidant activity (Trolox) and bioaccessibility of polyphenols & [PERSON] et al. [14] \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Effect of selected by-products on the nutritional value of wheat bread. Grape pomace, a by-product rich in dietary fiber and polyphenols, stands out as a valuable ingredient. Bread, being a staple and widely consumed food, serves as an effective carrier for delivering the health benefits associated with the inclusion of GP to consumers [20; 45; 121; 123; 149]. [PERSON] and [PERSON] [121] demonstrated that substituting 5-10% of white flour with GP in the bread formula resulted in a significant increase in the dietary fiber content of the bread. The total dietary fiber (TDF) in breads fortified with 10% GP is comparable to that in whole wheat bread. Regarding insoluble dietary fiber (IDF), even a 5% addition allowed for achieving values comparable to whole wheat bread. Moreover, a decrease in protein and an increase in ash content was observed. A significant increase in the fat content was observed only at the highest 10% supplementation level. [PERSON] et al.