Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough

Figure 1

Protein, fat, and ash content of various fractions of wheat compared with the psyllium husk. Legend: WF: white flour; WWF: whole wheat flour; CB: coarse bran; FB: fine bran; WG: wheat germ; PS: psyllium husk.

(a) Protein content

(b) Fat content

(c) Ash content