Parsley leaves (PL) are a rich source of many bioactive compounds and show many healthpromoting
properties. The aim of this study is to analyze the effect of the addition of PL to wheat
flour on the physical, antioxidant, and sensory properties of wheat bread. Wheat flour was partially
substituted with 0, 1, 2, 3, 4, and 5% PL. Bread dough was prepared using the direct method. Bread
loaves were cooled, and then their volume, texture, color, total phenolic content, and antioxidant
activity were evaluated. In addition, a sensory evaluation of bread was performed. Incorporation of
PL into wheat decreased the bread volume and increased the crumb moisture but had little influence
on the crumb texture. The crumb of the enriched bread was darker and greener compared with the
control sample. PL addition increased the redness of the crumb as well. The total color difference for
the enriched bread ranged from 9.3 to 21.4. According to the sensory evaluation, the amount of wheat
flour added to PL should not exceed 3%. Such a kind of bread showed about a twofold higher level
of phenolic compounds and enhanced antioxidant activity compared with the control bread. This
study showed that powdered PL can be a valuable nutritional supplement to wheat bread. Future
research should focus on the possibilities of fortifying various types of food with this additive.