Gluten-free Bread Formulations Research Articles

Fermente edilmiş pseudo-tahılların glutensiz ekmek üretiminde kullanımı: Fiziksel ve tekstürel özellikler üzerine etkileri

Bu çalışmada karabuğday, kinoa ve amarant 2 farklı yöntemle (spontan ve maya kullanılarak) fermente edilmiş ve hazırlanan hamurlar, mısır nişastası ile pirinç unu kombinasyonunu içeren glutensiz ekmek formülasyonunda farklı oranlarda (%0, 15, 30 ve 45) kullanılmıştır. Fermente edilmiş pseudo-tahılların, glutensiz ekmeklerin fiziksel ve tekstürel özellikleri üzerindeki etkileri değerlendirilmiştir. Karabuğday fermente hamuru içeren ekmeklerde kabuk ve iç parlaklık (L*) değeri, kinoa ve amarant katkılı ekmeklerden daha düşük bulunmuştur. Formülasyonda pseudo-tahıl fermente hamuru (PFH) oranının artması ekmeklerde kabuk parlaklık değerinin azalmasına, kırmızılık (a*) değerinin ise artmasına neden olmuştur. Ekmeklerde en yüksek hacim değeri kinoa katkılı örneklerde belirlenmiştir. Maya kullanılarak fermente edilen pseudo-tahılları içeren ekmeklerde, spontan fermentasyona kıyasla daha yüksek hacim, spesifik hacim ve daha düşük sertlik değerleri elde edilmiştir. Artan PFH oranı ile 2. 24. 48. ve 72. saat sertlik değerleri önemli artış göstermiştir (p<0.05). Karabuğday katkılı ekmekler 72. saatte en yüksek ekmek içi sertlik değerini verirken, en düşük sertlik değeri ise kinoa içeren ekmeklerde belirlenmiştir.

Mesquite (Prosopis L.) as a functional ingredient in gluten-free dough and bread

Mesquite flour at ratios of 5%, 7.5%, and 10% were used as substitute for starches in gluten-free bread formulations. The 7.5% and 10% share of mesquite flour, changed the rheological characteristics of the dough, causing an increase in the value of the storage (G′) and loss (G″) moduli, and a decrease of its susceptibility to stress with a simultaneous increase in zero shear viscosity. Addition of mesquite flour promoted a slight decrease (<10%) in bread volume, an increase in cell density, and a decrease in the number of large pores >5 mm compared to the control sample. The addition of 5% mesquite flour caused the greatest decrease in bread volume and porosity. The presence of mesquite flour significantly affected crumb color, which decreased its lightness and increased the proportion of yellowness. Sensory evaluation revealed an increase in the acceptability of crumb color, smell, and taste. The bread's crumb with 7.5% and 10% mesquite flour had considerably lower hardness during storage compared to the control sample, indicating the limitation of the staling process. Thus, the results obtained indicate that mesquite flour can be a valuable component of starchy gluten-free bread, improving its shelf life and sensory acceptability.

A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads

The use of a sourdough (SD) preparation based on a fermented chickpea extract (FCE) starter as a leavening and anti-staling agent in gluten-free breads was explored in this study. The FCE starter was prepared by a submerged fermentation (at 37 °C for 15 h) of coarsely ground chickpeas and the gluten-free bread formulations, based on rice and corn flours, were made using a rice sourdough produced with the FCE starter as additional leavening agent; the FCE-SD breads and samples containing merely baker’s yeast as microbial leavener (control) were both prepared at three different levels of added water, i.e., 85, 92 and 100% (flour weight basis). The loaf specific volume significantly (p < 0.05) increased with sourdough inclusion into batters and by increasing the amount of added water. Moreover, inclusion of sourdough into the gluten-free formulations resulted in a finer porous crumb macrostructure and a lower crust moisture content than control breads. Upon bread storage (25 °C for 5 days), water migration from crumb to crust was noted. Staling events were also monitored by compression testing and differential scanning calorimetry, showing an increase in crumb firmness and the apparent melting enthalpy (ΔH) of retrograded amylopectin during bread storage; the values for both parameters decreased with inclusion of FCE-SD and with higher amounts of added water into the gluten-free formulations. Kinetic data in modelling crumb firmness and ΔH values by linear regression analysis and the Avrami equation, respectively, revealed a slower staling rate for breads with sourdough, compared to control formulations; moreover, with increasing level of added water to the batter, the firming rate was reduced, while the amylopectin retrogradation was enhanced. Finally, in vitro enzymatic starch digestibility of the crumb was lower for staled breads stored for 5 days, compared to fresh products, while there was no pronounced effect by sourdough inclusion. Overall, the incorporation of FCE-SD into gluten-free bread formulations seems to be a promising alternative for improving quality and extending the shelf life of gluten-free baked products.

Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread.

This study aimed to evaluate the sensory profile of gluten-free bread with Amorphophallus konjac (AK) flour in different concentrations. This experimental study is divided into three steps: preparation of the gluten-free bread formulations, sensory analysis, and statistical analysis. The addition of Konjac flour in a gluten-free bread formulation was tested in different proportions, 12.5%, 25%, 37.5%, and 50% of the flour content. The checking all-that-apply (CATA) was conducted with 110 panelists; among these, 43 were consumers of gluten-free bread. Sensory analysis was conducted using a 9-point hedonic scale for color, aroma, texture, flavor, appearance, and overall acceptability. The AK flour influenced the sensory characteristics of gluten-free bread. Bread with characteristics closer to those found in bread with gluten was the one with 12.5% of konjac flour for both the acceptability analysis as the attributes raised through a detailed CATA map. The control sample is located next to features like dry appearance, dry texture and grainy, dark color, and salty. Therefore, 12.5% AK gluten-free bread is closer to the characteristics of the control sample, such as light crust color, light crumb color, soft and moist texture, cohesion, and brightness. The bread with the highest percentage of overall consumer acceptance was 12.5% konjac with 93% and 96% acceptance among consumers and non-consumers of gluten-free bread, respectively.

The effects of emulsifiers on quality and staling characteristics of gluten‐free bread containing fermented buckwheat, quinoa, and amaranth

In this study, different emulsifiers (diacetyl tartaric acid esters of mono and diglycerides [DATEM], sodium stearol-2-lactylate [SSL], mono and diglyceride [MG], lecithin [LC] and their combination [DATEM+SSL + MG + LC]) were used in gluten-free bread formulation containing 30% fermented dough of buckwheat, quinoa, and amaranth flour. The effects of emulsifiers on the quality and staling characteristics of gluten-free breads were investigated. SSL and the combination of “DATEM + SSL + MG + LC” caused an increase in volume and specific volume and a decrease in hardness values of gluten-free breads compared to the control. In general, gluten-free breads containing the SSL and emulsifier combination had lower bread hardness, slower staling rate, and higher sensory scores. In conclusion, SSL and “DATEM + SSL + MG + LC” combination became the most suitable emulsifier applications for improving both technological and sensory quality of gluten-free breads containing fermented dough of pseudocereals. Practical applications Bread has an important place among gluten-free products, and in this study, the technological, sensory, and staling properties of gluten-free breads containing 30% fermented dough of buckwheat, quinoa, and amaranth were improved with the use of SSL and “DATEM + SSL + MG + LC” emulsifier combination. In addition to nutritional properties, products with improved technological, sensory, and staling properties were offered to the gluten-free food market.

Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design.

The study aimed to define the ideal proportions of pseudocereal flours (PF) in sensory-accepted gluten-free bread (GFB) formulations. The characteristics of GFB developed with PF (amaranth, buckwheat, and quinoa) were verified through a mixture design and response surface methodology. Three simplex-centroid designs were studied to analyze the effects of each PF and their interactions with potato starch (PS), and rice flour (RF) on GFB’s physical and sensory characteristics, each design producing three single, three binary and six ternary GFB formulations. Results showed that using PF alone resulted in unacceptable GFB. However, the interactions between PF and RF improved the loaf specific volume and the crumb softness and also enhanced appearance, color, odor, texture, flavor, and overall liking. Moreover, the composite formulations prepared with 50% PF and 50% RF (flour basis) presented physical properties and acceptability scores like those of white GFB, prepared with 100% RF or a 50% RF + 50% PS blend (flour basis). Maximum proportions of PF to obtain well-accepted GFB (scores ≥7 for all evaluated attributes on a 10-cm hybrid hedonic scale) were defined at 60% for amaranth flour (AF), 85% for buckwheat flour (BF), and 82% for quinoa flour (QF) in blends with RF.

The influence of fermented buckwheat, quinoa and amaranth flour on gluten-free bread quality

In this study, buckwheat, quinoa and amaranth flours were fermented by two different methods (spontaneous fermentation and yeast fermentation) and fermented dough of pseudocereals (PFD) was used (0, 15, 30 and 45%) in gluten-free bread formulation. The effects of PFD and fermentation methods of pseudocereals on bread quality were investigated. The increase in the PFD ratio enhanced the amounts of ash, crude protein, total phenolic content (TPC) and antioxidant activity (AA) of breads samples. Among the pseudocereals, quinoa revealed the highest TPC and AA values in the bread samples. The high ratio of PFD (45%) increased the Ca, P, K, Fe, Mg and Zn content of gluten-free breads by 1.3–4.3 times. Although breads with fermented dough of amaranth received high scores in terms of symmetry, pore structure and appearance, they were less appreciated by consumers in terms of taste-odor. Fermentation of pseudocereals using bakers’ yeast yielded in softer crumb in the bread samples. Breads containing PFD produced by spontaneous fermentation scored less in sensory analyses. It was concluded that acceptable quality gluten-free bread can be produced with the use of up to 30% PFD.

Optimization of Novel Gluten-Free Bread's Formulation Based on Chickpea, Carob and Rice Flours Using Response Surface Design

Optimization of Novel Gluten-Free Bread's Formulation Based on Chickpea, Carob and Rice Flours Using Response Surface Design

Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects

The evidenced relevance of dietary fibers (DF) as functional ingredients shifted the research focus towards their incorporation into gluten-free (GF) bread, aiming to attain the DF contents required for the manifestation of health benefits. Numerous studies addressing the inclusion of DF from diverse sources rendered useful information regarding the role of DF in GF batter’s rheological properties, as well as the end product’s technological and nutritional qualities. The presented comprehensive review aspires to provide insight into the changes in fiber-enriched GF batter’s fundamental rheological properties, and technological, sensory, and nutritional GF bread quality from the insoluble and soluble DF (IDF and SDF) perspective. Different mechanisms for understanding IDF and SDF action on GF batter and bread were discussed. In general, IDF and SDF can enhance, but also diminish, the properties of GF batter and bread, depending on their addition level and the presence of available water in the GF system. However, it was seen that SDF addition provides a more homogenous GF batter structure, leading to bread with higher volumes and softer crumb, compared to IDF. The sensory properties of fiber-enriched GF breads were acceptable in most cases when the inclusion level was up to 7 g/100 g, regardless of the fiber type, enabling the labeling of the bread as a source of fiber.

Optimization of gluten-free bread production with low aflatoxin level based on quinoa flour containing xanthan gum and laccase enzyme

This study was aimed to develop a new cereal-based product using quinoa flour, xanthan gum, and laccase and also to evaluate their effects on the quality characteristics of gluten-free bread (GFB). Experimental design method was applied for optimization of gluten-free formulation. The effects of three variables of quinoa flour (0–50%), laccase activity (0–2 U/g flour), and xanthan gum (0–0.5%) on the contents of total aflatoxin (TAF) and aflatoxin B1 (AFB1), color indices (L*, a*, and b*), and texture properties (hardness, cohesiveness, and springiness) of GFB were evaluated. The results showed that quinoa flour and laccase enzyme significantly reduced TAF and AFB1 (p < 0.05). The lowest AFB1 level (3.67 ± 0.96 ng/g) in the GFB formulation containing quinoa flour (40%), laccase enzyme (2.0 U/g), and xanthan gum (0.46%) was very close to the predicted amount (3.66 ± 0.96 ng/g). Quinoa flour significantly reduced the L* and a* values and increased b* value and improved the texture parameters. Laccase enzyme also improved color indices and texture properties. Therefore, the use of laccase enzyme and quinoa flour is recommended based on the desired effect on the quality characteristics of GFB.

Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet.

Production of gluten free bread with flour and chia seeds (Salvia hispânica L)

The need for gluten-free products on the market due to the growing increase in the celiac population, which requires a gluten-free diet, becomes a challenge for Food Technology to develop gluten-free and quality foods. This study aimed to develop and evaluate gluten-free bread with the addition of chia seed or chia flour. Gluten-free bread formulations were developed where 2, 4, 6, 8, and 10% chia seed or flour were added, based on rice flour, and were then evaluated for proximal composition and physical, technological, and sensory characteristics. The addition of chia flour and chia seed to gluten-free bread provided a significant increase (greater than 70%) in protein content, improving its nutritional quality. The addition of chia seed had a beneficial effect on the specific volume of the bread, as well as a higher total score. The bread added with chia flour showed greater firmness and less loss of mass during baking. In the sensory evaluation, gluten-free bread with 4% chia flour and 6% chia seed did not differ from the control bread, being well accepted by consumers. Therefore, the addition of chia contributed positively to gluten-free bread, providing more nutritious and good quality food.

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in the formulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced with quinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensory attributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resulted in breads with a significantly improved protein content at 9.82%, relative to 2.70% in the control breads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and 2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relative to control breads with rice flour only. The addition of quinoa sourdough in rice breads also improved the texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted among consumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%) and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flour resulted in a higher protein content (9.61%), but the breads had poor texture attributes and were the least preferred by the consumers.

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p &lt; 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm3/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread.

Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65–75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking.

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread.

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.

Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread

There is a global trend towards assuring more sustainable application of ingredients in food development, with emphasis in the nutrients recovering from agro-industrial by-products. Soybean extruded–expelled meal (SF) was explored to take an advantage from its nutrients; and its behaviour with pregelatinised cassava starch (PGS) and hydration levels (WC) as a contribution to technological improvement in gluten-free (GF) bread-making. The aim of this work was to study the effects of different levels of SF, PGS and WC on alveolar structure and final quality characteristics of GF bread formulation. A Box–Behnken experimental design and surface response methodology were applied. The final quality of GF breads was significantly affected by the addition of SF, PGS and WC, being the SF and WC the components with major impact. Lower levels of PGS and SF showed higher specific loaf volume with a softer crumb, faster recuperation of resilience and springiness, and less susceptibility to being disintegrated. The colour intensity and the uniformity of the alveolar crumb structure were enhanced by SF addition. Optimisation carried out to improve the physical and textural characteristics of bread, rendered a formulation with PGS 15.0 g × 100 g−1, SF 6.0 g × 100 g−1 and WC 160 g × 100 g−1. A size portion of GF bread (50 g) would increase 1.4- and 3.7-fold the protein and fibre intake, respectively. The addition SF and PGS with the adequate hydration level is promising for producing GF bread with an improved technological and nutritional profile, and could be useful to add value to an industrial by-product and reduce manufacturing cost.

A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator.

This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm3/g. Other parameters such as the texture profile, color (crumb and crust), and sensory analysis examined in these studies were presented. The formulations that best compensated the lack of the gluten-network were based on the combination of rice flour, rice flour with low amylose content, maize flour, rice starch, corn starch, potato starch, starch with proteins and added with transglutaminase (TGase), and hydrocolloids like hydroxypropylmethylcellulose (HPMC). Of the 43 studies, three did not present risk of bias, and the only parameter evaluated in common in the studies was the specific volume. However, it is necessary to jointly analyze other parameters that contribute to the quality, such as texture profile, external and internal characteristics, acceptability, and useful life of the bread, especially since it is a product obtained through raw materials and unconventional ingredients.

Influence of binary mixtures of cassava starch and rice flour on the chemical and sensory characteristics of gluten-free bread

In this study, response surface methodology based on simplex- centroid design was used to optimize the gluten-free bread formulation with rice flour and cassava starch as independent variables. Bread formulations were evaluated by physicochemical analysis and descriptive sensory analysis encompassing appearance, structure, texture, and aroma parameters by a trained sensory panel. The five formulations composition showed statistical differences concerning aw, lipid and protein content. Carbohydrate was significantly correlated with specific volume and lipids with protein. Overall, rice flour's addition improved lipid and protein, whereas further rises in cassava starch allowed developing bread with higher specific volume and sensory scores. The optimum combinations of the variables to maximize scores of porosity, texture, elasticity, and protein content, should be obtained with 51.75% of rice flour and 48.25% of cassava starch. The use of the simplex-centroid design and the response desirability function in the optimization was useful for evaluating the influence and potential of the binary mixture of rice flour and cassava starch on the sensory quality and chemical characteristics of gluten-free bread. These research findings open the scope for further investigation of rice flour and cassava starch and their useful application in gluten-free bread processing.

Improving the Nutritive Value and Quality Parameters of Gluten Free Bread by Using Natural and Economical Ingredients

Absence of gluten in gluten free bread is an important technological challenge, in this study sweet whey protein powder and fresh yogurt were added individually and together at 10 and 15 %. (W/W corn flour). Different levels of yogurt and whey protein powder were incorporated into gluten-free bread formulations. Bread quality parameters i.e. chemical, physical, textural, staling rate, water activity, sensory and economical evaluation were performed to assess the nutritional and technological qualities of the free gluten bread. Results confirmed that the yogurt and whey protein addition led to a significant increase in protein, fat, ash, crude fibres, calories, Ce, Fe and Zn content in bread while significant decrease in available carbohydrates comparing with the control. Textural profile analysis showed a decrease in hardness, gumminess and chewiness when whey protein and yogurt were added to bread formula either they added individually or together. The staling rate indicated that whey protein and fresh yogurt caused retarding in the staling rate and the whey protein bread can be kept up to 3 days with good freshness. Whey protein or yogurt addition to bread formula show a significant increase in appearance, crust colour, taste, texture, layer separation and overall score. Rising levels of supplementation with whey protein and yogurt generally caused an increase in all sensory scores of free gluten bread comparing with the control, this improvement was noticed when whey protein and yogurt were added together. Water content and water activity measurements was in the allowance range, so that water activity predicted the stability and keeping safety and quality of the prepared bread. The gluten - free bread was safe for up to 3 days for consumer. Whey protein and fresh yogurt specially when they added together improving the daily diet of celiac people, so whey protein bread and yogurt bread enhanced the nutritional value of gluten free bread such as protein, Ca, Fe and Zn, also it had good efficiency of covering the recommended daily allowances (RDA %). The cost of fortified bread with whey protein and yogurt was increased by 9.84% to 44.09 % as compared with the control cost, but that increase in the cost can be adjusted to consumer by health benefits.