ABSTRACT
This chapter determines the nutritional benefits of bread and the effects of adding different nutrients on the health. It discusses the fortification health risks. Bread is good choice for fortification, because it forms the staple of common man's diet in most countries and also has a simple and inexpensive processing technology. Wheat proteins are not well balanced and therefore it is necessary to improve essential amino acids in cereal-based diets. Lysine and tryptophan are limiting amino acids of the bread. Breads fortified with algae oils required the least weight addition of omega-3 oils because they contained relatively high levels of DHA/omega-3 fatty acid. Dietary fibers with larger particle size resulted in highly sensory acceptable breads with higher amounts of resistant starch and slightly lower protein digestibility. Different oil seeds such as soybean, flaxseed, sesame seed, grape seed, coconut flour and cottonseed can be used for fortification of bread.
