Research Article
Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread
Table 1
Formulation of pan and pita bread with different concentration of buttermilk.
| Ingredients | % of wheat flour | % of added buttermilk | 0% | 30% | 60% | 100% |
| Pan bread | | | | | | Wheat flour (g) | 100 | 1000 | 1000 | 1000 | 1000 | Water (mL) | 60 | 600 | 434 | 256 | — | Buttermilk (mL) | — | — | 186 | 384 | 675 | Yeast (g) | 3 | 30 | 30 | 30 | 30 | Sugar (g) | 5 | 50 | 50 | 50 | 50 | Salt (g) | 2 | 20 | 20 | 20 | 20 | Margarine (g) | 3 | 30 | 30 | 30 | 30 | Improver (g) | 0.01 | 0.1 | 0.1 | 0.1 | 0.1 | Pita bread | | Wheat flour (g) | 100 | 1000 | 1000 | 1000 | 1000 | Water (mL) | 60 | 600 | 434 | 256 | — | Buttermilk (mL) | — | — | 186 | 384 | 675 | Yeast (g) | 3 | 30 | 30 | 30 | 30 | Sugar (g) | 5 | 50 | 50 | 50 | 50 | Salt (g) | 1 | 10 | 10 | 10 | 10 | Improver (g) | 0.01 | 0.1 | 0.1 | 0.1 | 0.1 |
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Added water calculated based on the farinograph results of formulated dough.
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