Research Article
Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread
Table 5
Chemical composition of pan and pita breads made using wheat flour fortified with different concentrations (0, 30, 60, and 100% of added water) of buttermilk.
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| 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. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||