## 4 Conclusions  
The findings from this work showed that the quality of the GFB can be substantially improved by Cc supplementation, and such effects are probably associated to the functionality of denatured WP and lipids from the Cc, enhancing the viscoelastic properties of the GFD, giving additional support to dough foaming structure.  
The weakening effects observed on dough rheology features, promoted by Cc lipids incorporation led to a significant improvement in bread softness with higher specific volumes than CB. Linear correlation between dough viscosity and storage modulus, with bread firmness and specific volume, supported these findings, showing that the positive effects observed are proportional to the increased levels of the curd cheese into the gluten-free dough.  
Nutritionally, a considerable protein enrichment as well as major minerals profile, especially calcium, phosphorus, and magnesium contents, were obtained, whereas the carbohydrates amount was significantly reduced.  
Considerable improvements in terms of bread quality of the gluten-free bread were achieved by successive increments of curd cheese, especially on the higher levels tested (15% and 20% _w/w_).  
In summary, it can be stated that the breadmaking performance, technology properties, quality attributes, as well as the nutritive value of the gluten-free bread, can be substantially improved by fresh Cc enrichment.  
Conceptualization, Methodology, Investigation, Data Curation, Writing--Original Draft Preparation, C.G.; Project Administration, Investigation, Supervision, Validation, Writing--Review and Editing, A.R. and I.S. All authors have read and agree to the published version of the manuscript.  
\begin{table}
\begin{tabular}{c c c c} \hline
**Nutrients (g/100 g)** & **CB** & **CcB10\%** & **CcB20\%** \\ \hline Proteins & 5.34 \(\pm\) 0.21 a & 7.60 \(\pm\) 0.12 b & 9.40 \(\pm\) 0.10 c \\ Lipids & 4.30 \(\pm\) 0.29 a & 5.30 \(\pm\) 0.61 b & 5.80 \(\pm\) 0.20 c \\ Ash & 1.40 \(\pm\) 0.03 a & 2.03 \(\pm\) 0.11 b & 2.90 \(\pm\) 0.07 c \\ Carbohydrates & 45.90 \(\pm\) 0.95 a & 39.60 \(\pm\) 1.50 b & 31.50 \(\pm\) 1.20 c \\ Kcal & 245.80 \(\pm\) 1.80 a & 236.20 \(\pm\) 1.10 a & 213.40 \(\pm\) 2.10 b \\ \hline \multicolumn{4}{c}{Minerals (mg/100 g)} & 15\% RDV * (mg/100 g) \\ \hline Na (g/100 g) & 0.41 \(\pm\) 0.03 a & 0.35 \(\pm\) 0.01 a & 0.36 \(\pm\) 0.02 b & - \\ K & 412.0 \(\pm\) 8.02 a & 315.35 \(\pm\) 5.92 b & 290.35 \(\pm\) 10.40 b & 300.0 \\ P & 131.80 \(\pm\) 5.40 a & 177.00 \(\pm\) 0.90 a & 197.40 \(\pm\) 2.00 b & 120.0 \\ Mg & 50.24 \(\pm\) 1.02 a & 50.60 \(\pm\) 0.56 a & 53.20 \(\pm\) 0.82 b & 45.0 \\ Ca & 35.93 \(\pm\) 2.06 a & 151.00 \(\pm\) 0.81 b & 165.38 \(\pm\) 2.60 c & 120.0 \\ Fe & 6.94 \(\pm\) 0.12 a & 3.68 \(\pm\) 0.67 b & 3.50 \(\pm\) 0.05 c & 2.1 \\ Cu & 0.23 \(\pm\) 0.01 a & 0.10 \(\pm\) 0.02 b & 0.07 \(\pm\) 0.03 c & 0.2 \\ Mn & 0.51 \(\pm\) 0.01 a & 0.40 \(\pm\) 0.02 a & 0.32 \(\pm\) 0.03 b & 0.3 \\ Zn & 1.12 \(\pm\) 0.01 a & 0.70 \(\pm\) 0.08 b & 0.65 \(\pm\) 0.01 b & 2.3 \\ \hline \multicolumn{4}{c}{Different superscripts (a, b, c) indicate significant statistical differences between CB and CcB: CcB5\% up to CcB20\%, (at \(p\leq\) 0.05, Tukey test). * Recommended daily values (RDV) established by Reg. (CE), No. 1924/2006 and Reg. (EU) No. 432/2012.} \\ \end{tabular}
\end{table}
Table 6: Nutritional value (g/100 g), including mineral profile (mg/100 g), for control bread (CB) and Cc breads (CcB5% up to CcB20%).  
**Funding:** The research and publication--Portuguese Foundation for Science and Technology (FCT) through the research unit UID/ACR/04129/2020 (LEAF).  
**Acknowledgments:** The first author is grateful for the PhD granted by the University of Lisbon [Doctoral Grant reference to C10781w].  
**Conflicts of Interest:** The authors declare no conflict of interest.