Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread

Article English OPEN
Al-Jahani, Amani H.;
(2017)
  • Publisher: Hindawi Limited
  • Journal: International Journal of Food Science,volume 2,017 (issn: 2356-7015, eissn: 2314-5765)
  • Publisher copyright policies & self-archiving
  • Related identifiers: pmc: PMC5727663, doi: 10.1155/2017/2054252
  • Subject: Nutrition. Foods and food supply | TX341-641 | TP368-456 | Research Article | Article Subject | Food processing and manufacture
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations... View more
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