Bread constitutes an important source of macro- and micro-constituents as a daily staple in the human diet, being ideal for the incorporation of phytochemical compounds from rich sources^1,2. The effect of model bakery products enrichment with grape bioactive compounds on the physicochemical and rheological properties³ of dough and ready to eat product was investigated. 6 types of enrichment were used (extract, lyophilized fruit powder, lyophilized extract, and their combinations) obtained from Corinthian raisin^4,5. Dough and bread properties were determined using dynamic rheological measurements and texture analysis. Intensity of colour (L* a* b*, ΔΕ) was determined for both sample forms, as well as moisture content, a_w, pH and %swelling. Dough’s rheological properties were considerably affected, from different enrichment types. Extract-enriched doughs, exhibited increased G’, and hardness values, compared to control samples while lyophilized extract-enrichment resulted in decreased values. Powder-enriched doughs displayed similar rheological behaviour and textural attributes with the control sample. Colour parameters were significantly different concerning the type of enrichment. pH variations were highly dependent on yeast action which interacted with the ingredients of the samples. No significant correlation exists between ΔΕ and fruit total phenol content (p=0.01). Sensory evaluation of bread presented higher preference for powder-products and not by extract due to ethanol content. The results suggest that grape powder incorporation into a food matrix, is a promising way to improve its nutritional value and appearance without impacting its rheological-texture parameters and final product’s acceptance.