###### Abstract
This behavior was attributed to the increase in the fiber content that dilutes or disrupts the gluten network and the inhibition of yeast activity from the compounds with antimicrobial activity [11]. By-products originating from distillation of MAPs are recognized as being rich in phytochemicals with antioxidant capacity suitable for use as flours or for isolation of phytochemicals to be used in a multitude of applications [4; 12; 13; 14; 15]. Valorization of the agri-food industry by-products represents a strategy toward a more sustainable economy [4] that also offers new business opportunities [16]. In a study on the use of waste material from _Lavandula angustifolia_ and _Melissa officinalis_ distillation process to supplement wheat flour for bread production [17], the authors reported that the addition of only 5% residues tripled the amount of total dietary fiber, quadrupled the polyphenols and flavonoids and increased the shelf life against fungal or bacterial spoilage of the bread by 96 h. It seems that even post-distillation by-products from oregano and rosmary plants have antibacterial and antioxidant properties [18]. On the other hand, [PERSON] et al. [17] observed that only a level of 2.5% lavernder waste maintained the loaf specific volume, suggesting that the quality characteristics of bread are concentration-dependent. Properties given to the bread by adding MAPs depend not only on concentration but also on the type of plant material added. In a previous study, [PERSON] et al. [7] reported that thyme was the most potent antifungal against fungi compared to oregano and satureja, whereas [PERSON] et al. [17] reported that lavernder was more effective than melissa (lemon balm). When designing these fortified breads, one must keep in mind that the different processes involved during breadmaking also affect the final amount of phytochemicals, texture, and sensorial parameters of bread. Breadmaking processes were reported to decrease the total phenolic content and antioxidant capacity of bread crumbs enriched with anthocyanin-rich plants [19]. Similarly, [PERSON] et al. [11] reported that the baking procedure decreased the level of phenolic compounds in fortified breads with oregano, thyme, and satureja, showing a decrease that could reach 22% of the theoretically expected values, depending on the aromatic plant material added. Despite the decrease due to the breadmaking process, a much higher phenolic content and antioxidant capacity are observed in breads supplemented with MAPs, compared to the control, a result that also depends on the fortification level [9]. The sensorial attributes of bread influence, to a great extent, the consumer's acceptability; the color and aroma of bread are mostly affected by plant-originating flours influencing the final acceptance. Besides the studies employing sensory analysis with panelists, those characterizing the volatile profile of bakery products have been performed utilizing different head space GC-MS techniques [20]. [PERSON] et al. [21] tested \(\alpha\)-tocopherol and rosemary extracts as antioxidative additives in bread to counteract the storage-related off-flavor development as a consequence of lipid oxidation. They reported that practically flavorless rosemary extracts did not have any effect on the aroma and flavor of fresh bread, as well as on the chemical stability of bread, whilst \(\alpha\)-tocopherol resulted in a higher degree of rancid aroma and flavor [21]. On the other hand, [PERSON] et al. [22] report that phenolics added to a model bread significantly suppressed aroma generation during baking but inhibited acrylamide generation. Being commonly consumed as a staple food, bread could be a practical way to deliver plant-based ingredients with positive health effects deriving from by-products of the essential oil industry of MAPs. Although some studies have focused on the effect of MAP addition on bread quality parameters, antioxidant profile, and sensorial attributes [11], very few studies are available on the influence of their waste by-products.