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

Table 6

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

Parameters	Fortification rate
	0%	30%	60%	100%
Pan bread
Surface color
Degree of symmetry
Degree of cracking
Crumb color
Crumb texture
Overall evaluation
Pita bread
Surface color
Degree of symmetry
Degree of cracking
Crumb color
Crumb texture
Taste and flavor
Symmetry of top and bottom layers
Overall acceptance

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.