Research Article
Effect of Camel Milk on the Physicochemical, Rheological, and Sensory Qualities of Bread
| 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 | | | | |
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RH: relative humidity.
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