The results presented in this paper are part of a complex study, which aims at the development of some bread assortments, specially designed to meet the requirements of a market segment of as many consumers as possible, with various tasty, and with high nutritional value products. In the context of obtaining such products, this study sought alternatives for the partial substitution of wheat flour with other high nutritional ingredients. Based on these considerations, the purpose of this study was to determine the sensorial, physico-chemical properties of bread with carrot powder. Wheat flour was supplemented with three different concentrations of carrot powder (30%, 50% and 70%). In case of sensory evaluation, incorporation of carrot powder recorded the highest scores for all quality attributes of the assortment with 50% substitution. The results showed that the addition of 50% carrot powder resulted in a bread assortment with volume, porosity and low elasticity, but with a high acceptability. Overall, carrot powder could be incorporated up to a level of 50% into bread, in order to provide its beneficial health effects, without changing significantly the bread quality.
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