Improved nutritional and dietary quality of breads

Abstract Different types of breads exist worldwide, but those made with wheat are the most common products. Considering that breads still are a staple food in many parts of the world, great efforts have been addressed for their nutritional improvement. Different alternatives have been proposed, which include agronomic fortification and nutritional improvement of breads during breadmaking using different ingredients, or the development of balanced recipes reducing the content of salt, sugar, and fat and addition of certain ingredients into the formulation. The present chapter gives an overview of all those approaches for increasing the nutritional value of wheat breads, including the most recent innovative strategies, which consists in adding vegetable and fruit ingredients as bioactive compounds sources.