This book presents a collection of studies that gather the leading researches and trends concerning the binomial bread-health. Topics discussed include possibilities and trends of use of other ingredients for mixture with the flour aiming to improve the nutritional value and/or use by-products those are beneficial to health; the use of fruits and their derivatives with high antioxidant capacity and as a source of fibres or resistant starch; and the use of whole wheat flour, obtained in a stone mill, returns to the past and appears as an option for high-fibre product, containing lower glycaemic index carbohydrates; it focuses on an audience more concerned about health, as well as it shows the possibilities of replacing chemical additives by enzymes.