Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough
Table 9
Extensograph characteristics of dough made from flour, fine bran, and psyllium blends.
Sample code
Extensibility (cm)
Resistance to extension (cm)
Area under the curve (cm2)
45
90
135
45
90
135
45
90
135
White flour (WF)
25.9af
24.4g
23.5g
11.9af
15.2g
15.4g
213.0af
254.6 g
247.7 g
WF+10% fine bran +1% psyllium
17.6bf
16.4g
16.6g
9.7bf
12.2g
13.3h
137.9bf
156.2 g
171.3 g
WF+10% fine bran +2% psyllium
15.1cdf
14.0f
13.5f
13.5af
16.0g
18.0h
149.4bf
164.2 fg
169.9 g
WF+10% fine bran +3% psyllium
15.7cf
14.9f
14.0f
10.5abf
14.0g
15.7h
130.2bf
157.6g
162.1g
WF+10% fine bran +4% psyllium
14.7df
13.0f
12.7f
10.9af
16.0g
18.2h
125.3bf
149.1g
167.0g
WF+10% fine bran +5% psyllium
12.6ef
12.0f
11.9f
12.7af
16.5g
18.2h
127.1bf
150.0 g
159.7g
WWF: whole wheat flour; WF: white flour. Mean values () with same superscripts for any parameter do not differ significantly in a column (). Mean values with same subscripts for any parameter (i.e., extensibility, resistance to extension, or area under the curve) at 45, 90, and 135 minutes do not differ significantly in a row ().