## 1 Introduction  
Black garlic is a highly popular product typical of various Asian cuisines. Recently, it has been studied and appreciated more all over the world, particularly after a study by [PERSON] et al. [1], where the authors described the presence of bulbs of black garlic in medieval cargo shipwced in the 15 th century near the port of Gdansk (Poland). Black garlic is produced as a result of a thermal process at a temperature of 40-90 \({}^{\circ}\)C and a 60-90% humidity for an incubation period of 10-90 days. Due to the applied conditions, white garlic progressively loses its pungent odor and taste, its color grows dark, and its consistency becomes soft and elastic. Black garlic has an extended shelf life and a slight sweet taste [2; 3]; the Maillard reaction and a decrease in water activity are responsible for the change in its organoleptic properties [4].  
When compared with that of white garlic, the chemical composition of black garlic contains an increased amount of melanoidins, reducing sugars, organic acids, and bioactive substances such as 5-hydroxymethylfurfural and phenolic compounds, while there are reduced amounts of polysaccharides and organosulfur compounds [4]. Several studies have reported that black garlic extract demonstrates antioxidant, anti-allergic, anti-diabetic, anti-inflammation, and anti-carcinogenic effects similar to or greater than those of white garlic due to this new composition [2; 3; 5].  
Garlic (_Allium sativum_) is an aromatic herbaceous annual spice, and it has been authenticated as one of the oldest and most important herbs, which has been used since ancient times in traditional medicine due to its anti-inflammatory, cardiovascular-protective, hep-atoprotective, renal-protective, antibacterial, and antifungal activities [6]. Organic sulfides, such as allicin, allin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine, are major bioactive components in garlic [7], but they also have a pungent flavor that limits its application in the development of food products. Aqueous garlic extract [8] and microencapsulated garlic oil nanoemulsions [9] have been added to bread to develop functional and consumer-accepted products with prolonged shelf lives.  
Wheat bread and cereal-based food products are widely consumed across the globe. They contribute macronutrients--mainly carbohydrates but also proteins and lipids--and micronutrients to the human diet. The fortification of wheat bread is a historical strategy to improve its dietary value and efficiency and decrease its micronutrient deficiencies. Currently, diabetes, cardiovascular disease, and colon cancer are increasing in prevalence, associated with the high consumption of refined cereal products rich in easily digestible carbohydrates [10].  
In recent years, there has been an increase in the tendency to incorporate fruits and vegetables into bread and its substitutes. Cereals and cereal-based products are generally the chosen foodstuffs to enrich the diet with functional compounds such as fiber, polyphenols, and minerals, with the aims of preserving human health and providing new flavors more appreciated by consumers [11].  
The added vegetable materials have to be carefully chosen so as to not reduce the acceptability and rheology of a product [12]. Nonetheless, they represent an opportunity for producing newly textured, functional, ready-to-eat cereal-based snacks with a high nutritional value. In this study, black garlic powder (BGP) obtained from white garlic var. Voghiera PDO was used to enrich bread. Garlic var. Voghiera PDO is a typical Italian product cultivated in Voghiera (Ferrara, Italy), and its chemical and genomic profiles have been completely characterized in our previous research [13]. The aim of this study was to incorporate black garlic powder to enhance the functional and sensorial properties and shelf life of bread.