# Wheat Bread with Dairy Products--Technology, Nutritional, and Sensory Properties
## 3 Results and Discussion
### Nutritional Composition of the Breads
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & \multicolumn{2}{c}{**Control Bread**} & \multicolumn{2}{c}{**Yoghurt Breads**} & \multicolumn{2}{c}{**Curd Cheese Breads**} \\ \cline{2-6}
**(g/100 g)** & **0 g** & **30 g** & **50 g** & **30 g** & **50 g** \\ \hline Ash & 1.75 \(\pm\) 0.02 a & 1.94 \(\pm\) 0.14 a & 2.28 \(\pm\) 0.11 b & 2.61 \(\pm\) 0.02 b & 2.90 \(\pm\) 0.12 c \\ Lipids & 1.92 \(\pm\) 0.15 a & 2.22 \(\pm\) 0.21 a & 2.46 \(\pm\) 0.20 ab & 5.06 \(\pm\) 0.06 c & 8.03 \(\pm\) 0.16 d \\ Proteins & 8.44 \(\pm\) 0.15 a & 8.50 \(\pm\) 0.17 a & 9.03 \(\pm\) 0.57 a & 9.85 \(\pm\) 0.17 b & 11.02 \(\pm\) 0.32 c \\ Carbohydrates & 44.30 \(\pm\) 0.45 a & 44.20 \(\pm\) 0.45 a & 43.4 \(\pm\) 0.22 a & 40.15 \(\pm\) 0.80 b & 32.38 \(\pm\) 1.43 c \\ kcal & 228.22 \(\pm\) 1.39 a & 230.75 \(\pm\) 1.23 a & 232.22 \(\pm\) 1.83 a & 244.73 \(\pm\) 2.87 c & 249.5 \(\pm\) 2.13 d \\ \hline \multicolumn{6}{c}{**Mineral Content (mg/100 g)**} \\ \hline Na (mg/g) & 4.29 \(\pm\) 0.07 a & 4.06 \(\pm\) 0.11 b & 3.73 \(\pm\) 0.28 b & 4.74 \(\pm\) 0.05 c & 3.16 \(\pm\) 3.39 b \\ K & 215.32 \(\pm\) 1.41 a & 227.80 \(\pm\) 4.85 a & 257.25 \(\pm\) 5.4 b & 160.91 \(\pm\) 3.39 c & 117.58 \(\pm\) 2.52 c \\ P & 107.05 \(\pm\) 1.99 a & 115.80 \(\pm\) 2.29 a & 128.9 \(\pm\) 1.05 b & 144.06 \(\pm\) 0.73 c & 164.93 \(\pm\) 5.84 c \\ S & 96.8 \(\pm\) 1.70 a & 98.60 \(\pm\) 2.33 a & 102.01 \(\pm\) 1.16 a & 117.11 \(\pm\) 2.35 b & 138.62 \(\pm\) 3.07 c \\ Ca & 79.76 \(\pm\) 1.70 a & 105.90 \(\pm\) 2.68 b & 120.5 \(\pm\) 0.41 b & 160.92 \(\pm\) 2.44 c & 195.33 \(\pm\) 2.29 d \\ Mg & 24.90 \(\pm\) 0.77 a & 25.72\(\pm\) 0.66 a & 30.83 \(\pm\) 0.05 b & 26.54 \(\pm\) 0.41 a & 27.96 \(\pm\) 0.40 a \\ Fe & 2.09 \(\pm\) 0.44 a & 1.36 \(\pm\) 0.23 b & 1.50 \(\pm\) 0.12 b & 1.35 \(\pm\) 0.14 b & 1.17 \(\pm\) 0.02 b \\ Zn & 1.17 \(\pm\) 0.03 a & 1.16 \(\pm\) 0.01 a & 1.08 \(\pm\) 0.01 a & 1.24 \(\pm\) 0.03 a & 0.87 \(\pm\) 0.01 c \\ Mn & 0.48 \(\pm\) 0.05 a & 0.61 \(\pm\) 0.02 b & 0.68 \(\pm\) 0.01 b & 0.55 \(\pm\) 0.03 a & 0.63 \(\pm\) 0.05 b \\ Cu & 0.18 \(\pm\) 0.02 a & 0.64 \(\pm\) 0.10 b & 0.52 \(\pm\) 0.08 b & 0.19 \(\pm\) 0.01 a & 0.46 \(\pm\) 0.05 b \\ \hline \hline \multicolumn{6}{l}{* Different letters (a, b, c, d) within the same row indicate statistically significant differences at p \(<\) 0.05 (Tukey test), compared with the bread control parameters.} \\ \end{tabular}
\end{table} 
Table 4: Nutritional composition * and mineral content of breads produced with yoghurt and curd cheese: 30 g and 50 g of yoghurt (Yg) and curd cheese (Cc). For trace elements, interesting values were also noticed, especially for Cu (Yg-58%; Cc-46%) and Mn (Yg-32%; Cc-34%) (Reg. (CE), N\({}^{\circ}\) 1924/2006; Dir. N\({}^{\circ}\) 90/494 (CE)). These significant improvements will contribute to increase the minerals intake in not only daily diet of children's but also in adulthood and the elderly, where the aging process is associated with a gradual and progressive bone demineralization, along with lowered strength and physical endurance [4]. The results are supported by other researchers [11; 22], which have demonstrated that the mineral and protein content of bread samples increased by the addition of different levels of whey protein, milk products, and dairy by-products.