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

Table 11

Extensograph characteristics of dough made from flour, coarse bran, and psyllium blends.

Sample code	Extensibility (cm)			Resistance to extension (cm)			Area under the curve (cm^2)
	45	90	135	45	90	135	45	90	135
White flour (WF)	25.9^af	24.4g	23.5g	11.9^abf	15.2 g	15.4g	213.0^af	254.6g	247.7g
WF+10% coarse bran+1%psyllium	17.1^bf	16.2f	14.7g	11.3^abf	15.9 g	18.5h	142.8^bf	177.7g	190.2g
WF+10% coarse bran+2%psyllium	17.4^bf	15.9g	13.8h	9.3^af	13.9 g	16.9h	121.2^cf	158.9g	154.4g
WF+10% coarse bran+3%psyllium	16.2^cf	13.6g	12.4g	8.4^abf	16.4 g	18.5g	99.4^cf	147.6g	140.6fg
WF+10% coarse bran+4%psyllium	13.6^df	12.2f	9.9g	12.8^abf	18.4g	18.7g	126.8^cf	158.0g	133.9fg
WF+10% coarse bran+5%psyllium	13.2^df	10.5g	9.3g	13.7^bf	18.3g	18.7g	131.8^cf	132.6f	122.7f

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 ().