Research Article
Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread
Table 2
Farinograph readings of wheat dough fortified with different concentrations of buttermilk (30, 60, and 100% of added water).
| | Dough samples | % of water absorption
corrected to 14% | Arrival time (min) | Dough development time (min) | Dough stability (min) | Departure time (min) | Degree of softening (BU) |
| | Control (Wheat flour + 0% butter milk) | 60.0 | 1.5 | 2.3 | 9.7 | 9.7 | 23.0 | | Wheat flour + 30% buttermilk | 62.0 | 1.5 | 2.9 | 8.3 | 9.8 | 22.0 | | Wheat flour + 60% buttermilk | 64.0 | 1.5 | 2.7 | 8.3 | 9.8 | 24.0 | | Wheat flour + 100% buttermilk | 67.0 | 1.5 | 2.2 | 8.1 | 9.6 | 24.0 |
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Mean values of triplicates, SD ≤ ±5%.
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