Wheat flour replacement at 10/100 g by BPF led to breads with significantly (p < 0.05) increased total dietary fibre contents (8.51%, 9.24% and 9.14% for B10BPF, B10BPFXG and B10BPFCMC, respectively, compared with 3.68% for BCtr. The incorporation of BPF in bread yielded increases in the TDF content, which may be attributed to a concomitant increase in the IDF and SDF contents. According to the Nutritional Claims for DF foods, breads enriched with BPF can be labelled as high-fibre as they contain more than 6 g DF/100 g food ( Official Journal of the European Union, 2006).