ABSTRACT
Bread is a staple food consumed all over the world in different forms. Its basic formulation includes wheat fl our, water, yeast and salt, but many optional ingredients are also used. As bread reaches a great part of the population and is greatly accepted, it can be used as a carrier for bioactive compounds or other nutritionally important components. Fruit, legume and root and tuber fl ours (or the fl ours produced from the residues of their processing to obtain juice, refi ned fl ours or starch) can be considered non-conventional raw materials in breadmaking. This chapter proposes reviewing the literature that involves the application of these non-conventional raw materials in bread, with a focus on improving nutritional value, but also taking into account all the technological and sensory changes that these incorporations may cause. For this, the chapter is divided in three sections: (1) Fruit fl ours, (2) Root and tuber fl ours, and (3) Legume fl ours. Special emphasis is made on fl ours origin, if they are residues, their major nutritional contribution, proportions to be applied in breads and what effect they have on technological and sensory characteristics; also, when possible, reference is made to the maintenance of nutritional benefi ts after processing.
