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

Table 4

Physical characteristics of wheat bread samples with different concentrations of camel milk.

Characteristic	C0 : W100	C30 : W70	C50 : W50	C70 : W30	C100 : W0
Weight (g)	222.5^a ± 0.1	245.1^b ± 0.4	269.6^c ± 0.1	287.1^d ± 0.1	290.9^e ± 0.1
Volume (cm^3)	898.1^b ± 0.1	1019.3^e ± 0.2	999.5^d ± 0.4	914.1^c ± 0.2	887.7^a ± 0.2
Specific volume (cm^3/g)	4.03^e ± 0.1	4.15^d ± 0.3	3.70^c ± 0.3	3.18^b ± 0.1	3.05^a ± 0.1

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.