Effect of Camel Milk on the Physicochemical, Rheological, and Sensory Qualities of Bread

Table 1

Bread making method.

Ingredient	C0 : W100	C30 : W70 (%)	C50 : W50 (%)	C70 : W30 (%)	C100 : W0 (%)
Wheat flour	100%
Water	100%	70	50	30	0
Camel milk	0	30	50	70	100
Salt	2%
Sugar	5%
Instant yeast	3%
Margarine	3%
Dough mixing time/mixing speed	5 min/235 rpm
Dough fermentation conditions	30°C, RH 75%, 90 min (transfixion after 60 min)
Dough proofing conditions	30°C, RH 75%, 60 min
Baking conditions	230°C, 30 min

RH: relative humidity.