{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,14]],"date-time":"2026-04-14T20:15:37Z","timestamp":1776197737085,"version":"3.50.1"},"reference-count":41,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2020,1,21]],"date-time":"2020-01-21T00:00:00Z","timestamp":1579564800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005765","name":"Universidade de Lisboa","doi-asserted-by":"publisher","award":["Doctoral Grant reference to C10781w"],"award-info":[{"award-number":["Doctoral Grant reference to C10781w"]}],"id":[{"id":"10.13039\/501100005765","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Absence of gluten in bakery goods is a technological challenge, generating gluten-free breads with low functional and nutritional properties. However, these issues can be minimized using new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents an interesting approach since it is a source of protein, polysaccharides, and minerals, with potential to mimic the gluten network, while improving the nutritional value of gluten-free products. In the present work, different levels of yogurt addition (5% up to 20% weight\/weight) were incorporated into gluten-free bread formulations, and the impact on dough rheology properties and bread quality parameters were assessed. Linear correlations (R2 &gt; 0.9041) between steady shear (viscosity) and oscillatory (elastic modulus, at 1 Hz) values of the dough rheology with bread quality parameters (volume and firmness) were obtained. Results confirmed that the yogurt addition led to a significant improvement on bread quality properties, increasing the volume and crumb softness and lowering the staling rate, with a good nutritional contribution in terms of proteins and minerals, to improve the daily diet of celiac people.<\/jats:p>","DOI":"10.3390\/foods9020111","type":"journal-article","created":{"date-parts":[[2020,1,24]],"date-time":"2020-01-24T11:01:00Z","timestamp":1579863660000},"page":"111","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7827-9185","authenticated-orcid":false,"given":"Carla","family":"Gra\u00e7a","sequence":"first","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5266-1685","authenticated-orcid":false,"given":"Anabela","family":"Raymundo","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9384-7646","authenticated-orcid":false,"given":"Isabel","family":"Sousa","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,1,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"354","DOI":"10.1016\/j.jcs.2013.10.001","article-title":"Cereals for developing gluten-free products and analytical tools for gluten detection","volume":"59","author":"Rosell","year":"2014","journal-title":"J. Cereal Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"871","DOI":"10.1111\/1541-4337.12091","article-title":"Novel approaches in gluten-free breadmaking: Interface between food science, nutrition, and health","volume":"13","author":"Capriles","year":"2014","journal-title":"Compreh. Rev. Food Sci. Food Saf."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.jcs.2015.08.005","article-title":"Gluten-free breadmaking: Improving nutritional and bioactive compounds","volume":"67","author":"Capriles","year":"2016","journal-title":"J. Cereal. Sci."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"394","DOI":"10.3109\/09637486.2013.879286","article-title":"Gluten-free is not enough \u2013 perception and suggestions of celiac consumers","volume":"65","author":"Fiates","year":"2014","journal-title":"Int. J. Food Sci. Nutri."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"2380","DOI":"10.1002\/jsfa.7101","article-title":"Nutritional aspects of gluten-free products","volume":"95","author":"Pellegrini","year":"2015","journal-title":"J. Sci. Food Agric."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"105243","DOI":"10.1016\/j.foodhyd.2019.105243","article-title":"Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes","volume":"98","author":"Calle","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/S0260-8774(02)00244-3","article-title":"Crust and crumb characteristics of gluten free breads","volume":"56","author":"Gallagher","year":"2003","journal-title":"J. Food Eng."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"328","DOI":"10.1094\/CC-82-0328","article-title":"Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads","volume":"82","author":"Ahlborn","year":"2005","journal-title":"Cereal Chem."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"224","DOI":"10.1007\/s11130-011-0244-2","article-title":"Chemical composition and starch digestibility of different gluten-free breads","volume":"66","author":"Segura","year":"2011","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"626","DOI":"10.1016\/j.foodhyd.2010.03.004","article-title":"Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour","volume":"24","author":"Torbica","year":"2010","journal-title":"Food Hydrocoll."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"108299","DOI":"10.1016\/j.lwt.2019.108299","article-title":"Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes","volume":"113","author":"Locke","year":"2019","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1016\/j.tifs.2009.10.014","article-title":"Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients","volume":"21","author":"Arendt","year":"2010","journal-title":"Trends Food Sci. Technol."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"1033","DOI":"10.1016\/j.jfoodeng.2006.03.032","article-title":"Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations","volume":"79","author":"Lazaridou","year":"2007","journal-title":"J. Food Eng."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1523","DOI":"10.1007\/s00217-008-0875-1","article-title":"Comparison of rheological, fermentative and baking properties of gluten-free dough formulations","volume":"227","author":"Kedzior","year":"2008","journal-title":"Eur. Food Res. Technol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.jcs.2015.09.009","article-title":"Current and forward-looking experimental approaches in gluten-free bread making research","volume":"67","author":"Masure","year":"2016","journal-title":"J. Cereal Sci."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/j.foodhyd.2013.01.006","article-title":"Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic","volume":"32","author":"Ziobro","year":"2013","journal-title":"Food Hydrocoll."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1016\/j.jfoodeng.2009.08.004","article-title":"Rheological properties of gluten-free bread formulations","volume":"96","author":"Demirkesen","year":"2010","journal-title":"J. Food Eng."},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Gra\u00e7a, C., Raymundo, A., and Sousa, I. (2019). Wheat Bread with Dairy Products\u2014Technology, Nutritional, and Sensory Properties. Appl. Sci., 9.","DOI":"10.3390\/app9194101"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"992","DOI":"10.1016\/j.ijbiomac.2017.06.126","article-title":"Developing an innovative textural structure for semi-volume breads based on interaction of spray-dried yogurt powder and jujube polysaccharide","volume":"104","author":"Sharafi","year":"2017","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_20","unstructured":"Martins, R.B., Fernandes, I., Nunes, M.C., Barros, A., Peres, J., and Raymundo, A. (2018). Improving gluten free bread quality using by-products and underexploited resources. Livro de Resumos do XIV Encontro Luso-Galego de Qu\u00edmica, Sociedade Portuguesa de Qu\u00edmica."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"3109","DOI":"10.1021\/jf980284v","article-title":"Influence of processing variables on the rheological and textural properties of lupin protein-stabilized emulsions","volume":"46","author":"Franco","year":"1998","journal-title":"J. Agric. Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1016\/j.lwt.2016.07.055","article-title":"Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing","volume":"74","author":"Raymundo","year":"2016","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"466","DOI":"10.1016\/j.lwt.2017.11.024","article-title":"Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture","volume":"89","author":"Fradinho","year":"2018","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_24","unstructured":"Philips, G.O., and Williams, P.A. (2000). Xanthan gum. Handbook of Hydrocolloids, Woodhead. [1st ed.]."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.lwt.2009.06.026","article-title":"Effect of fibre size on the quality of fibre-enriched layer cakes","volume":"43","author":"Moraleja","year":"2010","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.foodres.2017.03.012","article-title":"Exopolysaccharides producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products","volume":"110","author":"Lynch","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"346","DOI":"10.1016\/j.lwt.2013.02.005","article-title":"Protein enrichment and its effects on gluten-free bread characteristics","volume":"53","author":"Storck","year":"2013","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1016\/j.foodchem.2018.12.113","article-title":"Novel breads of non-wheat flours","volume":"282","author":"Torbica","year":"2019","journal-title":"Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.cofs.2019.02.011","article-title":"Rheology of common uncharged exopolysaccharides for food applications","volume":"27","author":"Hundschell","year":"2019","journal-title":"Cur. Opin. Food Sci."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1100\/tsw.2003.15","article-title":"Ross-Murphy, Rheology of Biopolymer Solutions and Gels","volume":"3","author":"Picout","year":"2003","journal-title":"Sci. World J."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"105315","DOI":"10.1016\/j.foodhyd.2019.105315","article-title":"Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters","volume":"98","author":"Marchetti","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"404","DOI":"10.1016\/j.foodhyd.2016.09.030","article-title":"Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed (Lepidium sativum) gum fractions","volume":"63","author":"Razmkhah","year":"2017","journal-title":"Food Hydrocoll."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.jfoodeng.2016.11.008","article-title":"Rheological and microstructural of the most common gluten-free flours and starches during bread fermentation and baking","volume":"197","author":"Martinez","year":"2017","journal-title":"J. Food Eng."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"452","DOI":"10.1016\/j.algal.2017.05.014","article-title":"Microalgal biomass as a (multi) functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing","volume":"25","author":"Bernaerts","year":"2017","journal-title":"Algal Res."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1007\/s00217-003-0818-9","article-title":"The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads in a modified atmosphere","volume":"218","author":"Gallagher","year":"2003","journal-title":"Eur. Food Res. Technol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1016\/j.jcs.2012.07.001","article-title":"Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread","volume":"56","author":"Galle","year":"2012","journal-title":"J. Cereal. Sci."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.ijfoodmicro.2013.11.015","article-title":"Influence of dextran producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads","volume":"172","author":"Wolter","year":"2014","journal-title":"Int. J. Food Microb."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1016\/j.fm.2006.07.011","article-title":"Impact of sourdough on the texture of bread","volume":"24","author":"Arendt","year":"2007","journal-title":"Food Microbiol."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1094\/CC-83-0028","article-title":"Network formation in gluten-free bread with application of transglutaminase","volume":"83","author":"Moore","year":"2006","journal-title":"J. Cereal. Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.jcs.2007.07.011","article-title":"Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten- free flours treated with a microbial transglutaminase","volume":"48","author":"Renzetti","year":"2008","journal-title":"J. Cereal. Sci."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Gallagher, E. (2009). Gluten-Free Food Science and Technology, Wiley Blackwell. [1st ed.].","DOI":"10.1002\/9781444316209"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/9\/2\/111\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,13]],"date-time":"2025-10-13T13:29:55Z","timestamp":1760362195000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/9\/2\/111"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,1,21]]},"references-count":41,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2020,2]]}},"alternative-id":["foods9020111"],"URL":"https:\/\/doi.org\/10.3390\/foods9020111","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020,1,21]]}}}