## 4 Conclusions  
Significant differences were determined between the white and black var. Voghiera PDO garlic and between the black garlic and its powder with regard to their proximate compositions and bioactive compounds. These changes could be related to the temperature, humidity, and time parameters used in their production. The BGP showed an increase in ash and fiber, which corresponded to a decrease in carbohydrates, and also a large increase in phenol compounds and antioxidant activity related to the black garlic. This powder was used to fortify wheat bread. The nutritional composition of the breads did not change with the addition of 0.5 and 1 g/100 g of BGP, while adding 2 and 3 g/100 g of black garlic powder, a slight increase in the total fiber content and slight decrease in sugars were observed. The phenol compounds, flavonoids, and antioxidant activity increased as a function of % BGP added.  
The addition of BGP improved the shelf life of the breads in terms of microbial development and water loss but caused an increase in acidity and a dark color intensity. The color, acidity, and dry texture progressively reduced the overall acceptability of the products.  
Comprehensively considering all the determined properties, the 1.0% and 2.0% BGP-fortified breads were the most acceptable products among all the prepared samples.  
Therefore, black garlic powder can be used as an ingredient to enhance the functional and sensorial properties and shelf life of bread.  
The supplementation of wheat bread and functional, ready-to-eat cereal-based snacks with black garlic or black garlic powder could be a notable future trend to achieve products with different flavors and potential health benefits to consumers, including young people.  
This study and its future applications could play a significant role in emphasizing the value of products containing black garlic, which is still not widely used today.  
The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/app15095174/s1](https://www.mdpi.com/article/10.3390/app15095174/s1)]([https://www.mdpi.com/article/10.3390/app15095174/s1](https://www.mdpi.com/article/10.3390/app15095174/s1)), Table S1: Fatty acid composition of white and black garlic and relative powder (mean \(\pm\) sd).  
Conceptualization, A.M. and P.T.; methodology, A.M., P.T., N.B. and R.F; software, A.M.; validation, A.M.; investigation, A.M. and P.T.; data curation, A.M., P.T. and R.F.; writing--original draft preparation, A.M. and P.T.; writing--review and editing, N.M. and R.F. All authors have read and agreed to the published version of the manuscript.  
This research received no external funding.  
Not applicable.  
\begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Sample** & **Color** & **Texture** & **Taste** & **Smell** & **Overall** \\ \hline Wheat & 4.8  & 4.4  & 4.3  & 3.9 [FOOTNOTE:]Footnote : Columns with different letters indicate significant differences (\(p<0.05\)), and 0.5 g/100 g, 1 g/100 g, 2 g/100 g, and 3 g/100 g correspond to wheat bread with 5, 10, 20, and 30 g/kg of black garlic powder added, respectively.[ENDFOOTNOTE] & 3.3 [FOOTNOTE:]Footnote : Columns with different letters indicate significant differences (\(p<0.05\)), and 0.  
Data Availability Statement: Data are contained within the article and Supplementary Materials.  
We kindly thank Aglio del Nonno a.r.l, a member of the \"Consorzio produttori Aglio di Voghiera DOP\" (Ferrara, Italy), and NeroFermento S.r.l (Ravenna, Italy) for providing us with Voghiera PDO garlic samples and black garlic powder.  
The authors declare no conflict of interest.