Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread

Table 4

Physical characteristics of pan breads made using wheat flour fortified with different concentrations (0, 30, 60, and 100% of added water) of buttermilk.

Physical properties	Fortification rate
	0%	30%	60%	100%
Loaf weight (g)
Loaf volume (cm)
Loaf specific volume (cm^2/g)

Mean values of triplicate samples ± SD. Means not sharing a common superscript (s) in a row are significantly different at as assessed by Duncan’s Multiple Range Test.