*2.1. Raw Material*

Bread was prepared using commercial wheat flour—WF (EspigaT65) purchased from the Granel cereal milling industry (Alverca, Portugal) with (per 100 g) 13.5 g of moisture, 11.3 g of protein, and 0.6 g of ash (supplier Near Infra-Red results (Hägersten, Sweden)

The fresh yogurt (Yg) used was a commercial product from LongaVida, Portugal, with the label stating the nutritional composition per 100 g: 3.7 g of protein, 0.8 g of ash, 3.7 g of lipids, 5.5 g of carbohydrates, 0.06 g of salt, and 0.12 g of Ca. The dry extract of Yg was determined from the standard Portuguese method: NP.703-1982, corresponding to 11.5% of dry matter (88.5% of moisture).

Fresh curd cheese (Cc) from Lacticínios de Paiva (Lamego, Paiva, Portugal), was used with the following nutritional composition per 100 g: 10.7 g of protein, 3.5 g of ash, 0.2 g of fibber, 9.0 g of lipids, 3.0 g of carbohydrates, 0.2 g of salt, and 0.3 g of Ca. The dry extract of Cc was determined from the standard Portuguese method: NP.3544-1987, corresponding to 25.8% of dry matter (74.2% of moisture).

Commercial white crystalline saccharose (Sidul, Santa Iria de Azóia, Portugal), sea salt (Vatel, Alverca, Portugal), baker's dry yeast (Fermipan, Lallemand Iberia, SA, Setubal, Portugal), and SSL-E481 sodium stearoyl-2 lactylate (Puratos, Portugal) were also used.
