Research Article
Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread
Table 3
Amylograph readings of wheat dough fortified with different concentrations of buttermilk (30, 60, and 100%).
| | Dough samples | Gelatinization temperature (°C) | Peak viscosity (BU) | Temperature at peak viscosity (°C) |
| | Control (wheat flour + 0% buttermilk) | 60.7 | 671.0 | 88.9 | | Wheat flour + 30% buttermilk | 62.0 | 781.0 | 86.9 | | Wheat flour + 60% buttermilk | 62.9 | 848.0 | 83.9 | | Wheat flour + 100% buttermilk | 63.0 | 987.0 | 82.1 |
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Mean values of triplicates, SD ≤ ±5%.
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