The researchers optimized a blend of wheat, chickpea flour, and milk powder to improve the nutritional quality and sensory attributes of bread. By using a mixture design, they found that the best blend consisted of 60% wheat, 24% chickpea, and 16% milk powder. This blend maintained the bread-making quality of wheat flour while enhancing its nutritional value and taste. Breads made from this optimized blend were found to be just as good as those made from 100% wheat flour in terms of texture and taste. This study shows that adding chickpea flour and milk powder to wheat flour can create nutritious and tasty bread that consumers will enjoy.