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

Table 2

Proximate compositions of wheat bread samples with different concentrations of camel milk.

Parameter	C0 : W100	C30 : W70	C50 : W50	C70 : W30	C100 : W0
Moisture (%)	8.45^e ± 0.12	7.17^b ± 0.09	6.14^a ± 0.27	7.25^c ± 0.10	8.13^d ± 0.01
Protein (%)	11.95^a ± 0.21	12.21^b ± 0.45	12.75^c ± 0.43	13.47^d ± 0.31	14.01^e ± 0.21
Ash (%)	2.45^a ± 0.55	2.57^b ± 0.41	2.66^c ± 0.19	2.71^d ± 0.93	2.91^e ± 0.01
Fat (%)	2.19^a ± 0.23	2.33^b ± 0.10	3.11^c ± 0.11	3.27^d ± 0.21	3.34^e ± 0.01
Linoleic acid (%)	19.1^a ± 0.22	19.2^b ± 0.65	20.1^c ± 0.34	20.4^d ± 0.15	20.9^e ± 0.23
α-Linolenic acid (%)	1.17^a ± 0.12	1.21^b ± 0.28	1.57^c ± 0.21	1.62^d ± 0.33	1.65^e ± 0.61
Carbohydrate (%)	79.21^e ± 0.29	75.10^d ± 0.32	75.04^c ± 0.92	73.21^b ± 0.24	70.15^a ± 0.34
Fibre (%)	2.12^c ± 0.16	1.91^a ± 0.10	2.21^d ± 0.11	2.27^e ± 0.19	2.11^b ± 0.45
Energy (kcal/100 g)	320.1^a ± 0.01	371.1^b ± 0.48	376.4^c ± 0.57	383.4^d ± 0.55	291.2^e ± 0.20

Mean ± standard deviation (n = 3). Different letters in the same row represent significant differences between samples (). C0 : W100: 100% water (control), C30 : W70: 70% water and 30% camel milk, C50 : W50: 50% water and 50% camel milk, C70 : W30: 30% water and 70% camel milk, and C100 : W0: 100% camel milk.