International Journal of Food Science

Research Article

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

Table 10

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)
Sample code	45	90	135	45	90	135	45	90	135

White flour (WF)	25.9^a_f	24.4_g	23.5_g	11.9^a_f	15.2_g	15.4_g	213.0^a_f	254.6_g	247.7_g
WF+20% fine bran+1% psyllium	13.7^b_f	13.6_f	13.3_f	10.0^a_f	12.5_g	14.4_h	107.5^b_f	134.2_g	144.2_g
WF+20% fine bran+2% psyllium	13.5^b_f	13.1_fg	12.1_g	9.4^a_f	12.6_g	15.0_h	102.7^bc_f	126.0_g	138.1_g
WF+20% fine bran+3% psyllium	11.4^c_f	11.2_f	10.6_f	11.3^a_f	15.1_g	17.5_h	101.6^bc_f	124.9_g	131.7_g
WF+20% fine bran+4% psyllium	12.3^c_f	11.7_f	11.0_f	10.1^a_f	12.8_g	16.1_h	94.1^cd_f	110.4_g	126.1_g
WF+20% fine bran+5% psyllium	11.2^d_f	9.3_g	8.9_g	10.9^a_f	14.7_g	16.2_h	83.0^d_f	103.8_g	98.7_g

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 ().