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

Table 3

Farinograph characteristics of dough made from flour, fine bran, and psyllium blends.

Sample code	FWA %	Peak time (min)	Dough stability (min)	MTI (BU)	Valorimeter value
WF	64.5^a	8.0^a	16.5^a	25^a	95^a
WF+10% fine bran+1% psyllium	67.5^b	6.5^b	10.5^b	45^a	87^b
WF+10% fine bran +2% psyllium	72.0^c	9.0^ac	10.0^b	55^a	87^b
WF+10% fine bran +3% psyllium	81.0^d	9.0^ac	11.0^b	45^a	87^b
WF+10% fine bran +4% psyllium	86.0^e	10.0^c	12.0^a	40^a	92^a
WF+10% fine bran +5% psyllium	93.5^f	10.0^c	13.5^a	25^a	94^a

FWA: Farinograph water absorption; BU: Brabender units; MTI: mixing tolerance index; WF: white flour. Mean values () with same superscripts for any parameter do not differ significantly in a column ().