Fortification of bread with wheat processing by-products

Abstract Wheat bran and germ are by-products of the industrial roller milling of wheat. These by-products are rich in bioactive compounds and they can be valorized as functional ingredients by incorporation in different food products, especially in bakery products. The addition of these products in bakery products determines changes in the rheology of the doughs and in the sensory characteristics of end-products. This chapter presents the latest findings of techniques for using the wheat by-products in bakery products and different strategies that have been evaluated up till now to prevent the undesirable effects of these wastes in bread making.