GRAPE MARC IS AN IMPORTANT BY-PRODUCT OF THE WINE INDUSTRY. ALTHOUGH RICH IN NUTRITIONALLY INTERESTING MOLECULES, THE ENHANCEMENT OF GRAPE MARC IS CURRENTLY LIMITED. THIS PROJECT AIMS TO STRENGTHEN CONSUMER BAKERY PRODUCTS IN ORDER TO ASSESS THE EFFECT OF PULVERISED AND ENCAPSULATED GRAPE MARC ON THE RHEOLOGY OF DOUGHS, ON FERMENTING PROCESSES. IN ORDER TO CREATE A MULTIDISCIPLINARY APPROACH BETWEEN FOOD TECHNOLOGY AND NUTRITION, SAMPLES PRODUCED IN THE TRIAL WILL ALSO BE SUBJECTED TO “IN VITRO” PANCREATIC DIGESTION TO DETERMINE THE EFFECTS OF FORTIFICATION ON THE ASSUMED GLYCAEMIC INDEX OF FOODS AND ON STARCH FRACTIONS OF NUTRITIONAL IMPORTANCE SUCH AS STARCH RAPIDLY, SLOWLY DIGESTIBLE AND RESISTANT. THE IN VITRO DIGESTION POTENTIAL OF THE PROTEIN COMPONENT WILL ALSO BE ASSESSED. FINALLY, SAR PANCREATIC POST-DIGESTION RESIDUES