ABSTRACT The increasing demand for functional bakery items, as well as interest in nutrient‐dense health‐promoting flour alternatives, has fueled the development of composite flour systems for bread production. This study looked at the nutritional composition, functional characteristics, and anti‐hypercholesterolemic potential of sourdough breads made using mixes of unripe plantain ( Musa paradisiaca ), tiger nut ( Cyperus esculentus ), and fenugreek ( Trigonella foenum‐graecum ) flours. The composite flour blends exhibited significant differences ( p < 0.05) in pasting characteristics, with the 50% unripe plantain +39.4% tiger nut +10.6% fenugreek (50UP + 39.4TN + 10.6FG) blend showing the highest peak viscosity (2593.20 RVU). Blends containing more than 60% unripe plantain demonstrated superior stability and setback ratios, indicating better thermal and retrogradation behavior. Sourdough breads produced from these blends showed enhanced textural qualities compared with 100% wheat bread, including improved springiness (0.74–0.76 cm) and reduced firmness, suggesting a softer and more desirable crumb structure. Nutritional studies found that enriched breads contained increased quantities of dietary fiber, vital minerals, and bioactive components. Furthermore, feeding trials revealed that composite‐flour sourdough breads helped to lower serum cholesterol markers, highlighting their anti‐hypercholesterolemic properties. Overall, these data show that integrating unripe plantain, tiger nut, and fenugreek flours considerably improves the functional and health‐promoting properties of sourdough bread.

The growing awareness of gluten-related health issues, such as celiac disease, non-celiac gluten sensitivity, and wheat allergies, has led to an increased demand for gluten-free (GF) bread. Producing GF bread, however, presents significant challenges due to the absence of gluten, which plays a crucial role in the texture and structure of traditional bread. Recent research efforts have been directed towards addressing these challenges through the use of alternative ingredients, the adoption of novel processing techniques, and the implementation of quality improvement strategies. This review critically examines the current state of GF bread production, focusing on the difficulties in replicating the properties of conventional bread and exploring various approaches to enhance product quality, including sourdough technology, alternative polymer networks such as arabinoxylans (AXs), enzyme technology, and high hydrostatic pressure (HHP). Key issues include the use of alternative flours, starches, hydrocolloids, enzyme applications, fermentation processes, non-conventional baking and packaging technologies, with particular attention to their impact on sensory and nutritional attributes. The findings suggest that while progress has been made, ongoing research is essential to meet consumer expectations for high-quality GF bread.

ABSTRACT Bread is a staple food widely consumed worldwide and therefore represents an excellent vehicle for increasing nutrient intake. In this context, the incorporation of chickpea flour into bread offers promising nutritional benefits; however, its impact on bread technological quality remains underexplored. This study investigated staling phenomena in composite breads produced by substituting wheat flour with chickpea flour at 0%, 10%, 20%, and 30%. Moisture content, texture, and viscoelastic properties were monitored over 7 days of storage. Dynamic mechanical analysis (DMA), including frequency sweep and temperature scan tests, was employed as a less commonly used tool to evaluate mechanical changes associated with staling and formulation. Multivariate analyses were used to assess the effects of chickpea flour and storage time on bread properties. Hardness was found to be correlated with viscoelastic parameters obtained by the DMA frequency sweep test. The DMA temperature scan was able to measure the mechanical changes associated with frozen water transition, showing a significant decrease in ice melting temperature related to chickpea flour inclusion (~3°C) and storage time (~2.5°C). Among the different parameters used to describe thermal transitions (storage and loss moduli drops and tanδ peak), it was identified which of these was most effective in discriminating the samples as an effect of both chickpea flour and storage time. Overall, these results support the potential of DMA as a complementary analytical approach for assessing staling and mechanical changes evolution in chickpea‐enriched bread, providing new insights into formulation‐induced structural changes during storage.

To improve bread quality and mitigate the potential health risks associated with synthetic preservatives such as sodium dehydroacetate (SD), this study developed a natural preservative system composed of chitosan (CS) and fermented whey (FW) as an alternative. A series of bread formulations containing different ratios of CS and FW (0.5% CS + 0% FW, 0% CS + 0.5% FW, 0.5% CS + 0.5% FW, 1% CS + 0% FW, and 0% CS + 1% FW), along with 0% additive and 0.1% SD, were investigated. Among these, the composite of 0.5% CS and 0.5% FW was identified as optimal. Rheological analysis and scanning electron microscopy showed that this composite significantly enhanced dough viscoelasticity and promoted the formation of a stronger gluten network capable of effectively retaining gas. In subsequent bread quality assessments, the CS-FW composite markedly increased specific volume by 12.4% and slowed staling, whereas SD addition reduced specific volume by 27.2% and accelerated the staling process. During 42 days of storage, bread containing the CS-FW composite maintained aerobic plate count below 10 CFU g-1 and exhibited lower hardness and chewiness, higher elasticity, and more stable moisture, resulting in a shelf life extended approximately sixfold compared with the blank group. The CS-FW composite matched or exceeded the effectiveness of the synthetic preservative SD through a multi-targeted mechanism that simultaneously enhanced sensory properties and ensured microbial safety. This work provides a natural, dual-function approach for extending bread shelf life and improving overall product quality. © 2026 Society of Chemical Industry.

ABSTRACT Traditional wheat‐based flatbreads are widely consumed but are limited in protein quality, dietary fiber, and glycemic functionality. To address these nutritional limitations, this study evaluated the effects of partially replacing whole wheat flour (WWF) with quinoa flour (QF) (5–20%) on the nutritional, textural, and sensory properties of chapati and pita bread. Significantly ( p < 0.05) increased water absorption (90.1–95.8%) as quinoa ration incorporation increased, attributed to its higher protein (16.5%) and fiber (9.85%) contents. The gelatinization temperature significantly ( p < 0.05) increased (62.6–67.3°C), and viscosity decreased, indicating delayed starch gelatinization. In vitro carbohydrate digestibility revealed reduced rapidly available glucose in chapati (42.34–33.42%) and Pita (44.03–36.74%), and increased resistant starch, chapati showed from 10.16 to 19.23%, and pita showed from 10.49 to 19.84%, suggesting a slower glycemic response. Textural analysis significantly ( p < 0.05) reduced tearing force with increasing QF, while the 15% substitution (QWF15) maintained optimal dough stability and high sensory acceptance (>75%). Nutritional profiling confirmed significant ( p < 0.05) improvements in protein, fiber, and fat contents, identifying QWF15 as the most balanced formulation. Overall, incorporating quinoa offers a practical strategy to enhance the nutritional quality of traditional flatbreads while improving their functional and metabolic properties.

Corn glutelin is the main protein component of corn processing by-products, with a wide range of sources and low cost. However, its hydrophobic molecular structure, poor solubility, foaming and emulsifying properties limit its application in the food industry. Enzymatic hydrolysis can effectively improve its solubility, but the functional properties of hydrolysis products still need further improvement. The plastein reaction is a mild enzymatic modification method that can recondense small peptides in hydrolysis products under the catalysis of protease, meanwhile introducing exogenous amino acids to achieve the targeted regulation of product structure and function. Corn glutelin was hydrolyzed to obtain corn glutelin hydrolysate (CGH). Corn glutelin hydrolysate (CGH) with exogenous amino acids (valine, tyrosine, cysteine and threonine) was mediated by plastein reaction in order to gain modified products enriched with these amino acids, which are Val-CGH, Tyr-CGH, Cys-CGH and Thr-CGH, respectively. This study mainly investigated the functional properties and structural characteristics of these modified peptides. Simultaneously, the modified peptides with superior solubility, foaming ability and foaming stability were screened and applied to bread formulas to evaluate potential application of plastein reaction modifiers in the baking field. The effects of modified peptides on the specific volume of dough, texture and sensory properties of bread were assessed. Among the modified peptides, Cys-CGH had the best foaming property and foaming stability, and fine solubility. Compared with CGH, the solubility of Cys-CGH increased by 4.16%, foaming performance (FC) increased by 41.5%, foaming stability at 10 min (FS10) increased by 10.44%, foaming stability at 20 min (FS20) improved by 12.67%, and bubble stability at 30 min (FS30) improved by 16.63%. In addition, the baking loss rate of the bread sample containing 0.5% Cys-CGH decreased by 0.93%, the specific volume enhanced by 0.27 cm3/g, the hardness lowered by 0.3 N, the springiness raised by 1.03, the chewiness improved by 7.5 N. The sensory acceptance of bread samples with 0.5% Cys-CGH was significantly optimized. In brief, this also demonstrates that adding modifiers with good functional properties can improve the quality of baked products, highlighting their potential as a green food additive in baked goods.

This study assessed the impact of substitution of hulless defatted pumpkin seed powder (HDPSP) on dough and bread properties. Doughs and bread with 0–10% HDPSP were prepared in order to evaluate their physicochemical and sensory characteristics. Farinograph analysis evaluated flour’s mixing capabilities of different HDPSP substituted doughs, while bread quality was assessed for physical and bioactive properties. HDPSP substituted breads showed enhanced antioxidant capacity (2.00 to 8.94% RSA), total phenols (100.67 to 121.21 mg GAE/100 g) and total flavonoid content (19.98 to 28.02 mg QE/100 g). A significant (p ≤ 0.05) lighter bread crust and darker crumb (lower L*) with increased redness level (a*) in crust was observed with a decline in crumb on increasing the levels of HDPSP in breads. The breads with 5% HDPSP substitution was chosen as best with overall acceptability score of 8.45 followed by control bread (8.37). However, the hardness increased from 7.83 N to 8.55 N with 5% substitution of HDPSP in bread while the gumminess was observed as 79.94 N and 157.33 N in control and 5% HDPSP substituted bread. The gumminess and hardness could have counterbalanced each, exhibiting better consumer texture perception. All the data were subjected to a multivariate analysis (PCA) for understanding relationships between different variables. The first principal component (PC1), accounts for 87.1% of the variance indicating effective separation of samples based on their overall performance and quality while second principal component (PC2) offered little additional separation with variance of 10.4%.

Due to their nutritional composition, algae are promising ingredients in the development of new foods. The aim of our work was to prepare bread containing Spirulina platensis (new name Arthrospira platensis) in different percentages (0.5, 1.0, 2.5%) within the framework of the MSZ 6369/8-1988 standard, and to determine its content (dry matter, ash, fat, protein/nitrogen, fiber content, carbohydrate content, and polyoxide, color), as well as its texture and color. Furthermore, we assessed consumer opinions through a sensory evaluation. We found that increasing the width and shape fraction while decreasing the height. The results showed that the antioxidant and polyphenols properties of Spirulina-enriched breads increased. The protein, nitrogen, fibre content increased and carbohydrate, energy value properties of Spirulina-enriched breads decreased with increasing concentration of algae. Spirulina powder increased the greenness of the bread and decreased the lightness of the crumb. The hardness, cohesiveness and springiness increased with the addition of Spirulina to bread, while the gumminess and chewiness values became lower compared to the control. Consumer acceptability results showed that the addition of Spirulina at a concentration of 2.5% significantly reduced overall acceptance. Our results indicated that Spirulina cyanobacteria, can be a suitable raw material for making bread, also from the point of view of healthier and sustainable nutrition.

Plant-based foods are increasingly valued for their health-promoting and sustainable attributes. Among legumes, fava bean (Vicia faba L.) is notable for its nutritional density and bioactive compounds. This study evaluated the effect of partially substituting wheat flour with raw flours from three Peruvian cultivars (Verde, Quelcao, and Peruanita) on antioxidant potential and phenolic bioaccessibility in bread. Six bread formulations were prepared by replacing 10 and 20% of wheat flour with fava bean flours, alongside a control (100% wheat flour). Antioxidant activity was assessed using ABTS•⁺ and DPPH assays, while total phenolic content (TPC) and total flavonoid content (TFC) were measured spectrophotometrically. Phenolic bioaccessibility and antioxidant activity were further examined through in vitro gastrointestinal digestion following the INFOGEST protocol. Compared with the control, fava bean flours showed significantly higher antioxidant potential (ABTS 26.13 µmol TE/g; DPPH 0.90 µmol TE/g), TPC (1.61 mg GAE/g), and TFC (0.80 mg CE/g), with Peruanita achieving the highest values. Partial substitution enhanced the antioxidant properties of breads, particularly at 20%. After digestion, both breads and flours exhibited greater antioxidant potential and phenolic bioaccessibility, suggesting the release of bound compounds. Partial substitution of wheat flour with Peruvian fava bean flours improves bread’s nutritional and functional properties by enhancing antioxidant potential and phenolic bioaccessibility. These results underscore the value of underutilized Andean legumes as sustainable ingredients for developing functional bakery products with added health benefits.

Modern diets often provide insufficient health-promoting nutrients, prompting the development of enriched staple foods. This study investigated the impact of incorporating germinated spelt (Triticum spelta), naked oat (Avena nuda), and buckwheat (Fagopyrum esculentum) seeds at 30% and 60% levels on the nutritional, technological, and sensory properties of wheat bread. Liquid chromatography-mass spectrometry (LC-MS/MS) analysis verified the successful transfer of grain-specific bioactive compounds into the dough and bread matrix-benzoxazinoids (BOA, MBOA) from spelt, avenanthramides (AVN A, B, C) from oats, and flavonoids (e.g., rutin, vitexin, orientin) from buckwheat-emphasizing both free and bound metabolite fractions. Multigrain breads exhibited a complementary phytochemical profile. The antioxidant properties of the enriched breads were markedly enhanced, with germinated buckwheat providing the most pronounced increase. Analysis confirmed a significant increase in dietary fibre content proportional to the level of germinated grain addition, with almost double the content in 60% multigrain bread. Texture analysis indicated that the control crumb exhibited the greatest relative firming over 48 h during storage. Sensory evaluation showed that all of the enriched breads received high acceptability scores (>18/20). The incorporation of germinated seeds effectively enhances the nutritional value of bread, offering a promising strategy for developing health-promoting bakery products.

The utilization of fruit by-products in bakery products has gained increasing attention due to their nutritional and functional potential. This study investigated the nutritional composition, and functional properties of grapefruit wall material and to evaluate its impact on bread quality. In the first phase the nutritional composition (including moisture, ash, protein, fat, fiber and total carbohydrates) of grapefruit peel powder was determined following the methods given in AACC. Then, in the second phase wall material was extracted using the alkali extraction method and characterized for the determination of structure through scanning electron microscopy (SEM) and Fourier transform infrared (FTIR) spectroscopy. Furthermore, the flavonoid and phenolic content were quantified, and antioxidant activity was evaluated through DPPH and FRAP. In the last phase, bread was prepared using different concentrations of wall material (T0, T1, T2 = 0 g, 2 g, and 4 g) to evaluate its effects on texture, color, and sensory attributes. Initially, chemical composition of grapefruit peels revealed 76% moisture, 0.81% ash, 6.04% crude fat, 2.56% crude protein, 6.96% crude fiber, and 8.17% nitrogen-free extract. The results showed that increased wall material reduced hardness and chewiness but enhanced cohesiveness, springiness, and adhesiveness after two days of storage. Higher GFWM concentrations also decreased L* values, resulting in darker bread color. Bread prepared with the treatment (T2) achieved the highest sensory acceptability. The incorporation of GFWM enhanced the nutritional and textural qualities of bread, showing its potential as a functional ingredient in cereal-based formulations.

Olive pomace (OP), a key by-product of olive oil production, is recognized as a sustainable and cost-effective source of natural antioxidants. Rich in polyphenols with proven health benefits, OP shows considerable potential for application in functional foods to improve nutritional quality and oxidative stability. This study aims to evaluate the effect of dried OP (dOP) addition on the nutritional, physicochemical, rheological, antioxidant, and sensory properties of fortified wheat bread. Four different replacement levels (1%, 2%, 5%, and 7%) of dOP obtained from the three-phase process of extra-virgin olive oil production were incorporated into the bread. OP exhibited high levels of fiber (38.5%), carbohydrates (33.22%), monounsaturated fats (67.02%), oleic acid (67.78%), phenolic content (23.39 mg GAE/g dw), flavonoids (13.02 mg QE/g dw), and antioxidant activity (15.25 mg Trolox/g dw). The addition of dOP significantly increased phenolic content, flavonoids, and antioxidant activity of breads; the highest values were recorded at 7% dOP (2.34 mg GAE/g dw, 0.32 mg QE/g dw, and 1.10 mg Trolox/g dw, respectively). No significant differences were observed in rheological and most sensory attributes between the control bread and samples fortified with 1% and 2% dOP. However, fortification at high levels (5% and 7%) significantly affected the bread's texture, color, and sensory properties. Additionally, the sensory evaluation showed that bread fortified with 1%, 2%, and 5% dOP exhibited higher overall acceptability compared to the 7% formulation, which demonstrated a moderate acceptability due to a slight bitterness and sandy mouthfeel. The results suggest that OP can be utilized as a sustainable and functional ingredient in the formulation of high-value bakery products when added at moderate levels.

This study aimed to evaluate the physical, chemical, and sensory properties of toast bread fortified with Ginkgo Biloba and to verify its effect in improving types of memory and some biochemical indicators for university students. For this purpose, twenty-five females and twenty-five males with hypomnesia, aged 18 to 25, were selected as the study sample, and it was conducted at the Faculty of Specific Education, Ain Shams University, and used tools, personal and socio-economic data, food habits, diet history, 24 hour recall, clinical signs, and applied the Battery of Cognitive Tests and Factorial Memory (BCTFM). Toast bread fortified with ginkgo in different proportions (10-15-20 g) was prepared, and chemical and physical evaluation was done for them. The results showed, ginkgo had a high level of antioxidants such as phenolics and flavonoids, as well as high activity against free radicals. On the other hand, bread fortified with 20 g ginkgo showed a significant improvement in chemical properties such as (protein, carbohydrates and fiber) and physical properties such as (weight, volume and density), than bread fortified with 15 and 10g, while its showed a greater improvement in the swelling power and PH respectively. They were sensory evaluated, and the bread fortified with 15 g of ginkgo was more acceptable than the others. The study sample was intervened with it for four months and the most important results showed: significant improvement in the level of antioxidant enzymes (GPX, CAT, and SOD) as well as Lipid profile such as ( HDL and LDL) and the level of hemoglobin, red blood cells and folic acid. There was also a significant improvement in the level of memory in terms of Memory Span (auditory number, visual numbers, and audible letters) and visual memory (shape memory test, Building memory, and map memory) for all males and females after the dietary intervention at P<0.05. Conclusion: It was recommended to intake bread fortified with 15 g of ginkgo because of its significant effect in improving the level of memory, as well as ameliorating some biochemical indicators in the body.

Radio frequency treatment of quinoa flour enhances the physical properties of gluten-free bread

Unraveling mechanism of konjac glucomannan in delaying staling and modifying internal structure of steamed bread during freezing.

Fermentation plays a crucial role in breadmaking, directly influencing the technological quality of the final product through its content of sugars, yeasts, and lactic acid bacteria. This study aimed to evaluate the effect of incorporating fermented chicha de jora on bread’s technological properties, emphasizing its contribution to dough fermentation and structural development. An experimental design was employed, comparing a control formulation with three variants containing different proportions of chicha de jora, poolish, corn flour, and vegetable shortening. Key parameters such as loaf volume, height, and texture were analyzed. The results demonstrated that the formulation containing 30% chicha de jora, water, and poolish achieved the most favorable balance between dough expansion, fermentation rate, and product quality. Although the other formulations presented specific strengths, Recipe 4 showed superior overall performance. These findings suggest that chicha de jora enhances fermentation dynamics, crumb texture, and structural integrity while serving as a natural and functional alternative or complement to commercial yeast. Furthermore, its inclusion supports the valorization of traditional Andean ingredients, merging cultural heritage with technological innovation in breadmaking. The results position Recipe 4 as the most efficient and well-balanced formulation for producing high-quality baguette-type bread.

Despite their nutritional importance, jackfruit seeds are rarely used in food preparations due to their recalcitrant nature and limited availability after the seasonal glut. The study aimed to create nutritious bread enriched with the jackfruit seed flour in place of wheat flour. The nutritional, physical and sensorial properties of bread using various proportions (0, 5, 10 and 15%) of jackfruit seed flour were examined. The results of proximate analysis revealed that adding 15% jackfruit seed flour to breads significantly (P&lt;0.05) increased the content of protein, moisture, ash and dietary fiber (12.90±0.05% to 13.83±0.12%, 26.90±0.12% to 28.63±0.16%, 0.68±0.20% to 1.07±0.8% and 1.77±0.10% to 2.07±0.15%, respectively), while decreasing fat (3.60±0.06% to 1.97±0.07%) content. It was observed that formulated breads were more nutritious than the control sample. In comparison to the control and other samples, bread made with a 10% jackfruit seed flour substitute was found more palatable, based on the physical appearance and sensory attributes. As a result, jackfruit seed may be considered as an unexplored source of dietary supplements and a possible source of natural, active chemicals for use in food applications. SAARC J. Agric., 23(2): 203-215 (2025)

This study aims to investigate the possibility of using lentil flour in its native and germinated form as microgreen in bread-making technology, as well as how the fermentation process (with yeast or sourdough) influences the chemical, nutritional, antinutritional, physical and technological parameters of the bread. For this purpose, 14 bread samples were obtained using composite flours (wheat flour and black lentil flour) with the addition of 10, 20, and 30% lentil flour (LF) relative to wheat flour (WF), as well as composite flours (wheat flour and germinated lentil powder GL) in proportions of 2.5, 5, and 7%. Each flour sample was used in bread production using the direct fermentation method with yeast (yeast lentil bread BLY and yeast germinated lentil bread BGLY) and the indirect method with sourdough (sourdough lentil seed bread BLS and sourdough germinated lentil bread BGLS). Experimental results regarding nutritional composition showed a significant increase in protein content compared to the control (wheat flour bread), with the highest value recorded in the sample with 7.5% germinated lentil fermented with sourdough (29.18%), which also stood out for the highest total polyphenol content (1183.84 mg/100 g) and the lowest phytic acid content. Regarding the physical properties of the bread, an increase in elasticity, porosity, and height/diameter ratio was observed in the samples with an intermediate addition of lentil flour (20%) and germinated lentil flour (7.5%). The physical color parameters of the final product are also significantly influenced by the addition of black lentil flour, as well as germinated lentils. In conclusion, it can be stated that the use of lentil flour in its germinated form increases the nutritional and functional properties of bread, while the use of sourdough in the technological process leads to a decrease in the phytic acid content of the samples. Among the tested formulations, the addition of 20% lentil flour or 5% lentil germinated lentil resulted in the most favorable balance between bread elasticity, porosity, and H/D ratio.

Bee bread is a rich source of bioactive compounds and, in particular, the polyphenols. This study aims to determine the physicochemical properties of Vicia faba L. bee bread for the first time, specifically its total protein content (TPC), flavonoid (TFC), sugars, and lipids. The TPC, TFC, total sugar, and total lipid contents were 20.52 ± 0.94%, 57.39 ± 2.8 mg/100g, 38.32 ± 1.18%, and 2.47 ± 0.64%, respectively. Using both mass spectrometry (LC-MS/MS) and headspace solid-phase micro-extraction gas chromatography-mass spectrometry, the non-volatile and volatile compounds were identified. The antioxidant property of bee bread was evaluated using the DPPH assay. 38 Compounds were identified using LC-MS/MS analysis. Alcohols, alkanes, fatty acids, acetates, ketones, aromatic compounds, nitrile compounds, and dipeptides were among the 33 volatile compounds that were found. The antioxidant efficacy of beebread, as determined by DPPH assay, exhibited an IC50 value of 79.95 ± 5.43 µg/ml. This antioxidant activity is attributed to the presence of bioactive constituents, phenolic and flavonoids.

This study explored the impact of grape leaf powder (GLP) incorporation (0%-6%) on the quality characteristics of bread. Increasing GLP levels significantly (p < 0.05) affected crust and crumb color values, decreasing lightness (crust L*: 53.14 → 42.75; crumb L*: 75.85 → 44.05) and intensifying green color tones (a*: -1.86 in crust and -5.15 in crumb at 6% GLP). At high GLP utilization ratios, bread volume and specific volume markedly decreased, indicating a denser bread structure. Textural properties of dough and bread were significantly (p < 0.05) influenced by GLP addition. Fresh dough hardness increased from 2080.73g (control) to 8077.93g (6% GLP), while fermented dough springiness decreased from 0.88 to 0.11. When GLP levels exceeded 3%, the baked bread crumb firmness (on Day 3) increased significantly (p < 0.05) and reached up to 13,636.34g at the highest GLP levels. SEM analysis revealed a more compact and disrupted starch-protein matrix with increasing GLP substitution. Nutritional composition, as ash (0.76 up to 1.23g/100g), protein (12.47 up to 13.74g/100g), and fat contents (1.10 up to 1.56g/100g) improved with GLP utilization. Functional properties were markedly enhanced: total chlorophyll content reached up to 262.80mg/kg at 6% GLP, while antioxidant activity increased substantially, with DPPH values rising from 34.73 to 26,147.19mg TE/kg and total phenolic content from 5429.81 to 8948.77mg GAE/kg (p < 0.05). In conclusion, moderate GLP incorporation (≤ 3%) enhanced the nutritional and functional properties of bread without severely compromising bread texture and appearance, highlighting GLP as a promising ingredient for green fortification of wheat-based bakery products. PRACTICAL APPLICATIONS: Incorporating small amounts (2%-3%) of GLP into bread formulations can naturally enhance antioxidant capacity and mineral content, without compromising key technological properties. This clean-label approach offers bakeries and food manufacturers a sustainable way to upcycle grapevine by-products into functional ingredients, supporting both product innovation and environmental sustainability.