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

Added water calculated based on the farinograph results of formulated dough.