Wheat-flour crackers represent a staple snack option, although they lack nutritional value. Agricultural by-products such as olive and grape seeds, cereals such as barley and legumes such as lupine and chickpea are rich in bioactive compounds; therefore, flours obtained from those could represent a better option for bakery products fortification. The purpose of the present study was the investigation of total phenolic content and antioxidant activity before and after the baking of wheat crackers enriched with 10–30% olive seed, 10–30% grape seed, 10–40% lupine, 10–30% barley and 20–60% and 80% chickpea flours and the evaluation of the predicted bioavailability after in vitro digestion of crackers demonstrating the highest values. Crackers and doughs were processed and analyzed using Folin–Ciocâlteu and ferric reducing antioxidant power (FRAP) assays, respectively. Crackers with the highest properties were subjected to in vitro gastrointestinal digestion. Baking resulted in an increase in total phenolics and antioxidant activity in the majority of crackers. Olive and grape seed flour crackers demonstrated the highest antioxidant properties. Following in vitro digestion, 30% olive seed flour crackers retained the majority of polyphenols and antioxidant activity. Crackers enriched with 30% olive seed flour could represent a healthy functional bakery snack regarding their increased antioxidant properties.

Background: Grape seed polyphenol bioactivity is linked to reduced risk of metabolic syndrome, type 2 diabetes, obesity, and coronary heart disease development. Furthermore, regular consumption of β-glucan is associated with decreased lipidemic and glycemic profiles. The aim was to investigate the acute effect of crackers enriched with either 10% grape seed flour or 40% barley flour with added β-glucan along with a high-fat and high-carbohydrate meal on biomarkers of postprandial glycemia, lipidemia, and oxidative stress. Methods: In a randomized, three-arm crossover design study, 12 healthy subjects were assigned to consume breakfast consisting of bread, butter, and 250 mL water along with crackers containing either (a) wheat flour, (b) 10% grape seed flour, or (c) 40% barley flour enriched with β-glucan. Blood samples were drawn immediately before and 30, 90, and 180 min after the meal. Total antioxidant capacity was measured in plasma with the FRAP method. Total cholesterol, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, triglycerides, glucose, and uric acid were measured in serum. Results: Tested markers did not differ between the intervention groups at baseline, 30, 90, and 180 min (p ≥ 0.05) post-prandially. Conclusions: Enriched cracker consumption did not significantly affect the selected markers at the postprandial state, although better serum glucose and lipid levels, similar to baseline values, were maintained.

(1) Background: This research aims to determine the main factors that influence: (i) purchase decisions for flour and bakery products, (ii) consumer preferences, attitudes, and consumption frequency of those products, and (iii) the degree of knowledge and confidence in innovative functional food products. (2) Methods: Questionnaires were randomly distributed to 639 Greek citizens aged 18–75 years. The statistical analysis included Chi-Square, Kruskal–Walis H, and Mann–Whitney U tests, and Spearman correlations. (3) Results: Flour purchasing decisions were influenced by age, income, marital status, and education, while bakery products were widely regarded as nutritious. Women and older individuals were more knowledgeable regarding alternative flours. Trust in functional products increased with age, marital status, household minor and adult size, and income. (4) Conclusions: Several demographic characteristics may affect the purchasing decisions and attitude towards flour, bakery, and functional food products.