# Wheat Bread with Dairy Products--Technology, Nutritional, and Sensory Properties
## 3 Results and Discussion
### Evaluation of Bread Properties
#### 3.2.2 Quality Parameters of the Bread
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**X g/(100 - X g WF** & **Moisture (\%)** & **aw** & **Bake Loss (\%)** & **SBV (cm\({}^{3}\)/g)** & **Cell Numbers** \\ \hline CB & 43.50 \(\pm\) 0.31 \({}^{\mathrm{a}}\) & 0.95 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 16.16 \(\pm\) 0.58 \({}^{\mathrm{a}}\) & 4.44 \(\pm\) 0.09 \({}^{\mathrm{a}}\) & 2748.5 \(\pm\) 52.3 \({}^{\mathrm{a}}\) \\ \hline Yg10g & 42.81 \(\pm\) 0.11 \({}^{\mathrm{a}}\) & 0.93 \(\pm\) 0.05 \({}^{\mathrm{a}}\) & 13.13 \(\pm\) 1.86 \({}^{\mathrm{a}}\) & 4.40 \(\pm\) 0.25 \({}^{\mathrm{a}}\) & 2875.0 \(\pm\) 30.1 \({}^{\mathrm{ab}}\) \\ Yg20g & 43.60 \(\pm\) 1.34 \({}^{\mathrm{a}}\) & 0.92 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 14.70 \(\pm\) 1.06 \({}^{\mathrm{a}}\) & 4.10 \(\pm\) 0.23 \({}^{\mathrm{ab}}\) & 2982.0 \(\pm\) 65.4 \({}^{\mathrm{ab}}\) \\ Yg30g & 43.65 \(\pm\) 0.34 \({}^{\mathrm{a}}\) & 0.93 \(\pm\) 0.03 \({}^{\mathrm{a}}\) & 13.15 \(\pm\) 2.48 \({}^{\mathrm{a}}\) & 3.84 \(\pm\) 0.26 \({}^{\mathrm{ab}}\) & 3015.3 \(\pm\) 38.7 \({}^{\mathrm{b}}\) \\ Yg50g & 43.30 \(\pm\) 0.33 \({}^{\mathrm{a}}\) & 0.93 \(\pm\) 0.05 \({}^{\mathrm{a}}\) & 12.07 \(\pm\) 1.29 \({}^{\mathrm{b}}\) & 3.61 \(\pm\) 0.36 \({}^{\mathrm{ab}}\) & 2799.7 \(\pm\) 67.0 \({}^{\mathrm{a}}\) \\ Yg670g & 42.60 \(\pm\) 0.27 \({}^{\mathrm{a}}\) & 0.92 \(\pm\) 0.04 \({}^{\mathrm{a}}\) & 11.55 \(\pm\) 2.26 \({}^{\mathrm{b}}\) & 3.30 \(\pm\) 0.23 \({}^{\mathrm{b}}\) & 2568.0 \(\pm\) 85.0 \({}^{\mathrm{a}}\) \\ \hline Ce10g & 44.10 \(\pm\) 0.24 \({}^{\mathrm{a}}\) & 0.95 \(\pm\) 0.03 \({}^{\mathrm{a}}\) & 11.40 \(\pm\) 0.26 \({}^{\mathrm{b}}\) & 3.90 \(\pm\) 0.22 \({}^{\mathrm{b}}\) & 1131.0 \(\pm\) 77.0 \({}^{\mathrm{b}}\) \\ Ce20g & 43.10 \(\pm\) 0.08 \({}^{\mathrm{ab}}\) & 0.94 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 10.52 \(\pm\) 1.15 \({}^{\mathrm{b}}\) & 3.47 \(\pm\) 0.18 \({}^{\mathrm{bc}}\) & 1035.0 \(\pm\) 88.2 \({}^{\mathrm{b}}\) \\ Ce30g & 42.40 \(\pm\) 0.50 \({}^{\mathrm{bc}}\) & 0.93 \(\pm\) 0.05 \({}^{\mathrm{a}}\) & 10.70 \(\pm\) 1.41 \({}^{\mathrm{b}}\) & 3.21 \(\pm\) 0.04 \({}^{\mathrm{c}}\) & 1235.0 \(\pm\) 83.1 \({}^{\mathrm{c}}\) \\ Ce50g & 41.93 \(\pm\) 0.20 \({}^{\mathrm{c}}\) & 0.94 \(\pm\) 0.03 \({}^{\mathrm{a}}\) & 9.00 \(\pm\) 0.60 \({}^{\mathrm{b}}\) & 2.84 \(\pm\) 0.16 \({}^{\mathrm{d}}\) & 344.0 \(\pm\) 15.5 \({}^{\mathrm{d}}\) \\ Ce70g & 38.85 \(\pm\) 1.48 \({}^{\mathrm{d}}\) & 0.95 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 9.60 \(\pm\) 1.27 \({}^{\mathrm{b}}\) & 1.28 \(\pm\) 0.09 \({}^{\mathrm{e}}\) & 276.0 \(\pm\) 25.0 \({}^{\mathrm{e}}\) \\ \hline \hline \end{tabular} \({}^{\mathrm{a}}\) Different letters (a, b, c, d) within the same column, for each dairy product, indicate statistically significant differences at p \(<\) 0.05 (Tukey test), compared with the bread control parameters.  
\end{table} 
Table 3: Quality parameters, moisture, aw, bake loss, specific bread volume (SBV), and cell numbers of the control bread (CB—0 g/100 g) and breads produced with yoghurt (Yg) and curd cheese (Cc) addition \({}^{\mathrm{*}}\). Figure 4: Breads obtained with different levels of yoghurt (**A**) and curd cheese (**B**) incorporation: 10 g, 20 g, 30 g, 50 g and 70 g Yg, and 83 g Cc/100 g wheat flour, compared to control bread (without dairy product, 0 g/100 g wheat flour). The addition of Cc to the dough reduces significantly (p < 0.05) the specific bread volume (4.44-1.28 cm\({}^{3}\)/g) during the baking process compared to control bread at the highest Cc concentration (83 g). As expected, the crumb gas cells for these breads decreased significantly (p < 0.05), varying from 2748.5 (control bread) to 276.0 (83 g of Cc), a reduction of 90% that is a consequence of the depression of 70% in bread volume, clearly observed in Figure 4B. These results, caused by the addition of precipitated whey protein, could be attributed to the antagonistic interaction between these proteins and the gluten complex, reducing the flexibility and the extensibility of the network (Figure 1B), which increases the density of the bread reducing the volume [1].