27The diversity in bread all around the world is enormous and enriched breads are a 28 trend to follow in the next years. The aim of this work was to develop new breads 29 incorporating whey residue, and the final products were analysed for their textural 30properties, as compared with a basic wheat bread. For measurement of texture two types 31 of teste were used (compression and puncture). The results showed that the whey 32 residue could be used to produce bread with good textural properties, particularly for an 33 improved recipe. The improved whey bread showed good textural characteristics, which 34 remained practically unchanged after 24 h, being this true for the properties evaluated 35 through the compression test (hardness, chewiness, resilience, cohesiveness, 36 springiness) and through the puncture test (external firmness, inner firmness, stickiness, 37 adhesiveness). Finally, very strong correlations were found between cohesiveness and 38 resilience and between adhesiveness and stickiness. 39 40