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

Table 12

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^af	15.2 g	15.4 g	213.0^af	254.6g	247.7g
WF+20% coarse bran+1% psyllium	11.3^bcf	9.3g	8.2g	11.5^af	18.0 g	18.8 g	95.5^bf	114.7 f	103.6 f
WF+20% coarse bran+2% psyllium	11.8^bf	10.6fg	9.5g	9.9^af	16.5 g	18.8 h	88.7^bf	122.1 g	117.3 g
WF+20% coarse bran+3% psyllium	11.3^bf	10.5fg	9.9g	10.7^af	14.9 g	18.4 h	91.6^bf	116.4 g	120.4 g
WF+20% coarse bran+4% psyllium	10.9^cdf	9.3g	7.7h	13.1^af	18.1 g	18.7 g	107.1^bf	114.6 g	110.9 g
WF+20% coarse bran+5% psyllium	9.9^df	8.0g	7.0h	13.3^af	17.4 g	18.2 g	96.5^bf	98.5f	88.8f

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 ().