###### Abstract  
The influence of incorporation of post-distillation solid wastes of the aromatic plants (SWAP), oregano, rosemary, lemon balm, and spearmint into wheat breads at 1% and 2% levels on their physicochemical and sensorial properties, and antioxidant and volatile profiles were investigated. SWAP breads had darker crumbs and crust and greener crumbs compared to the control, but rather similar loaf specific volume and textural attributes (crust puncture test and crumb Texture Profile Analysis). Although the mold growth on bread crumb surface was not inhibited by SWAP presence, LC-DAD-MS revealed a large increase in terpenoids, like carnosic acid (all SWAP), carnosol (rosemary) and carvacrol (oregano), phenolic (rosmarinic and salvianolic) acids and flavonoids in bread with SWAP inclusion, leading to enhanced antioxidant capacity (ABST, DPPH and FRAP assays). The distinct aromatic plant flavors were detected in the fortified breads by trained assessors and confirmed by SPME-GC/MS volatile analysis, showing high levels of terpenoids in SWAP breads, like carvacrol (oregano), caryophylene (rosemary and lemon balm), and carvone (spearmint), and rendering the 2% fortification unacceptable by consumers. Nevertheless, breads with 1% oregano or rosemary waste had similar control overall acceptability scores, indicating that SWAP can be a promising ingredient for developing antioxidant-enriched wheat breads. breads 2023, 12, 4007. 2023. AND dietary AND fiber\" revealed 715 documents (641 articles, 52 reviews, 6 book chapters), whereas when using the search terms \"bread AND antioxidant\" gave 633 documents (584 articles, 35 reviews, 8 book chapters) (Last access 8 August 2023). These studies differ in the origin of raw materials, as well as the quantity and profile of the bioactive compounds present in the functional ingredient used for product fortification. Health-oriented research findings indicated that the properties of these breads produce acute changes in metabolism and physiology (e.g., appetite suppression, reduced diastolic blood pressure, improvements in glycemia, insulinemia, and satiety effect). However, [PERSON] et al. [6], in their review, have concluded that despite the encouraging positive results, the overall outcome is not enough for making a health claim since long trials are missing for studying the long-term health effects from the consumption of these products. Phenolic and/or fiber-rich flows/extracts obtained from non-traditional sources (legumes, seeds, nuts, fruit, vegetables, tubers, herbs/weeds, leaves) are often used to formulate bakery products with the characteristics of a functional food [6]. Among the different sources of raw materials, medicinal and aromatic plants (MAPs) are traditionally accepted to provide a positive effect on human health due to the bioactive compounds they contain. Therefore, they are often recommended to be used as additives in the production of functional foods [1; 3; 7]. The studies on the incorporation of functional ingredients into bread are not limited to increasing the phenolic compounds content and/or the antioxidant activity but also deal with the evaluation of the effects these materials have on the physicochemical properties, sensorial attributes, and shelf life of bread. [PERSON] [8] summarized the literature that deals with the addition of different aromatic herbs to bread and bakery products and their effect on the product quality attributes. Multiple advantages of the incorporation of MAPs in a bread recipe have been reported. Besides the enrichment of bread with phytochemicals and the increase in its antioxidant capacity, positive results in terms of extended shelf life by providing a barrier against fungal growth have also been reported [9]. Nevertheless, several negative effects on the bread's textural and sensorial attributes have been noticed. The addition of aromatic plants or spices/herbs was reported to weaken dough structure, reduce load specific volume, and affect bread sensorial acceptability [10].