## 3 Results and Discussion
### Quality Characterization of the Gluten-Free Bread
#### 3.3.2 After-Baking Parameters of the Gluten-Free Bread
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **CB** & **CcB5\%** & **CcB10\%** & **CcB15\%** & **CcB20\%** \\ \hline Moisture (\%) & 42.85 \(\pm\) 0.33 \({}^{\text{a}}\) & 43.02 \(\pm\) 0.60 \({}^{\text{a}}\) & 45.50 \(\pm\) 0.43 \({}^{\text{b}}\) & 47.80 \(\pm\) 0.93 \({}^{\text{c}}\) & 51.00 \(\pm\) 0.13 \({}^{\text{d}}\) \\ aw & 0.960 \(\pm\) 0.006 \({}^{\text{a}}\) & 0.951 \(\pm\) 0.004 \({}^{\text{ab}}\) & 0.943 \(\pm\) 0.003 \({}^{\text{b}}\) & 0.913 \(\pm\) 0.005 \({}^{\text{c}}\) & 0.892 \(\pm\) 0.002 \({}^{\text{c}}\) \\ BL (\%) & 12.00 \(\pm\) 0.40 \({}^{\text{a}}\) & 11.00 \(\pm\) 0.04 \({}^{\text{ab}}\) & 10.22 \(\pm\) 1.10 \({}^{\text{b}}\) & 9.60 \(\pm\) 0.80 \({}^{\text{b}}\) & 9.00 \(\pm\) 0.30 \({}^{\text{b}}\) \\ SBV (cm\({}^{3}\)/g) & 1.50 \(\pm\) 0.11 \({}^{\text{a}}\) & 1.90 \(\pm\) 0.08 \({}^{\text{a}}\) & 2.10 \(\pm\) 0.11 \({}^{\text{b}}\) & 2.30 \(\pm\) 0.15 \({}^{\text{bc}}\) & 2.50 \(\pm\) 0.06 \({}^{\text{c}}\) \\ \hline  & & & & & \\ \hline L* & 59.60 \(\pm\) 2.90 \({}^{\text{a}}\) & 58.60 \(\pm\) 1.64 \({}^{\text{a}}\) & 51.80 \(\pm\) 2.30 \({}^{\text{b}}\) & 46.44 \(\pm\) 3.13 \({}^{\text{c}}\) & 36.80 \(\pm\) 2.50 \({}^{\text{d}}\) \\ a* & 8.40 \(\pm\) 1.00 \({}^{\text{a}}\) & 9.40 \(\pm\) 0.51 \({}^{\text{a}}\) & 10.10 \(\pm\) 0.94 \({}^{\text{b}}\) & 11.80 \(\pm\) 0.80 \({}^{\text{bc}}\) & 12.80 \(\pm\) 0.30 \({}^{\text{c}}\) \\ b* & 29.10 \(\pm\) 1.43 \({}^{\text{a}}\) & 29.10 \(\pm\) 1.20 \({}^{\text{a}}\) & 29.30 \(\pm\) 1.10 \({}^{\text{a}}\) & 21.20 \(\pm\) 2.53 \({}^{\text{b}}\) & 21.10 \(\pm\) 2.40 \({}^{\text{b}}\) \\ \(\Delta\)E & & 1.41 \(\pm\) 0.90 \({}^{\text{a}}\) & 8.00 \(\pm\) 1.02 \({}^{\text{b}}\) & 15.70 \(\pm\) 1.80 \({}^{\text{c}}\) & 24.60 \(\pm\) 1.30 \({}^{\text{d}}\) \\ \hline  & & & & & \\ \hline L* & 60.52 \(\pm\) 2.90 \({}^{\text{a}}\) & 63.81 \(\pm\) 2.32 \({}^{\text{a}}\) & 67.36 \(\pm\) 1.90 \({}^{\text{b}}\) & 69.59 \(\pm\) 0.62 \({}^{\text{b}}\) & 70.90 \(\pm\) 1.91 \({}^{\text{b}}\) \\ a* & 3.49 \(\pm\) 1.05 \({}^{\text{a}}\) & 5.49 \(\pm\) 0.75 \({}^{\text{a}}\) & 6.63 \(\pm\) 0.89 \({}^{\text{b}}\) & 7.83 \(\pm\) 0.20 \({}^{\text{c}}\) & 1.81 \(\pm\) 0.23 \({}^{\text{d}}\) \\ b* & 11.40 \(\pm\) 0.20 \({}^{\text{a}}\) & 11.10 \(\pm\) 0.64 \({}^{\text{a}}\) & 12.15 \(\pm\) 1.30 \({}^{\text{a}}\) & 18.53 \(\pm\) 1.50 \({}^{\text{b}}\) & 23.40 \(\pm\) 1.10 \({}^{\text{c}}\) \\ \(\Delta\)E & & 3.90 \(\pm\) 0.95 \({}^{\text{a}}\) & 7.60 \(\pm\) 1.10 \({}^{\text{b}}\) & 12.30 \(\pm\) 1.20 \({}^{\text{c}}\) & 16.00 \(\pm\) 1.23 \({}^{\text{c}}\) \\ \hline \hline \end{tabular}
\begin{tabular}{c} Different superscripts (\({}^{\text{a}}\), \({}^{\text{b}}\), \({}^{\text{c}}\), \({}^{\text{d}}\)) indicate significant statistical differences between CB and CcB: CcB5% up to CcB20% (at \(p\leq 0.05\), Tukey test). \\ \end{tabular}
\end{table} 
Table 5: Bread quality parameters: moisture, water activity (aw), baking loss (BL), specific bread volume (SBV), and bread crust and crumb color, for control bread (CB) and curd cheese breads (CcB20% up to CcB20%). Figure 4: Comparation of the resulted breads obtained for control bread (CB) and those breads obtained by different additions of curd cheese (CcB): CcB5% up to CcB20%. The enrichment of the bread formulation by Cc proteins addition enhanced the appearance of the breads, in terms of specific bread volume (SBV), from 1.50 cm\({}^{3}\)/g for CB to 2.60 cm\({}^{3}\)/g for CcB20%, a considerable increase about of 73%. These improvements in SBV could be justified by the increase in water absorption, improving the handling properties and subsequently led to a flexible starch-protein matrix further enhanced by starch gelatinization during baking [13]. The findings also agree with those reported by [PERSON] and [PERSON] [27] evaluating the effect of other protein sources on physicochemical and quality properties of GFB. Other important features of the GFB are the crust and crumb color, also highly associated with bread consumers acceptance.