*2.2. Bread Dough Preparation*

Bread dough preparation was performed according to a previous study [12]. Water absorption (WA) was determined and optimized to 61.8 g/100 g of wheat flour, according to the farinograph tests (AACC 54–21.02). Control dough and doughs enriched individually with Yg and Cc were prepared considering additions of 10, 20, 30, and 50 g, and the highest levels were 70 g for Yg and 83 g for Cc. The maximum incorporation of the dairy products is determined by the level of water of the wheat dough, i.e., the water absorption with a value of 61.8%. Replacements of dairy products were based on a 100 g of wheat flour basis (baker´s formula), and the dry extract of each dairy product was considered to calculate the moisture coming from each dairy product addition, i.e., for 50 g of yoghurt addition the value for moisture is 44.2 g and dry matter 5.7 g, so we added 94.3 g of wheat flour and 17.6 g of water. The following other ingredients added were kept constant: salt: 1.0%; sugar: 0.6%; dry yeast: 2.4% and sodium stearoyl-2 lactylate: 0.3%. The different bread formulations tested are presented in Table 1.

**Table 1.** Bread formulations optimized to the control bread (CB) and different levels of yoghurt (Yg) and curd cheese (Cc) addition, considering the moisture content and dry extract of each dairy product (DP) \*.


\* 100 g of Yg: moisture—88.5 g; dry extract—11.5 g; \* 100 g of Cc: moisture: 74.2 g; dry extract: 25.8 g.
