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

Table 3

Rheological properties of wheat dough samples with different concentrations of camel milk.

Characteristic	C0 : W100	C30 : W70	C50 : W50	C70 : W30	C100 : W0
Water absorption (%)	61.0^a ± 0.34	62.5^b ± 0.21	64.0^c ± 0.12	65.0^d ± 0.01	67.0^e ± 0.45
Dough stability (min)	9.4^e ± 0.45	8.6^d ± 0.45	8.4^c ± 0.15	8.2^b ± 0.12	8.1^a ± 0.30
Degree of softening (BU)	23.0^c ± 0.20	23.0^c ± 0.23	22.0^b ± 0.40	21.0^a ± 0.01	21.0^a ± 0.20
Gelatinisation temperature (°C)	61.1^a ± 0.12	61.9^b ± 0.12	63.2^c ± 0.13	63.9^d ± 0.12	64.2^e ± 0.45
Peak viscosity (BU)	671^a ± 0.11	783^b ± 0.65	832^c ± 0.21	896^d ± 0.34	956^e ± 0.05
Temperature at peak viscosity (°C)	88.1^e ± 0.12	86.2^d ± 0.09	83.9^c ± 0.16	82.5^b ± 0.10	80.9^a ± 0.21

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.