Whey proteins are an important functional component in bread formulations. They enhance crust browning, crumb structure and flavor, improve toasting qualities and retard staling. Whey-based ingredients can be customized to meet specific protein, mineral and lactose compositions. This is important because composition and degree of denaturation affect whey ingredient functionality. Dairy ingredients have been used extensively in the development of breads. A softer and tender crumb is often produced as a result of whey product addition. Breads made with WPC have also exhibited these benefits but with some necessary modifications made to the WPC, to optimize its performance in bread.