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

Table 4

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+20% fine bran +1% psyllium	70.0^b	6.0^b	9.5^b	75^b	84^b
WF+20% fine bran +2% psyllium	76.0^c	7.0^c	9.0^b	70^b	85^b
WF+20% fine bran +3% psyllium	84.0^d	8.5^a	9.0^b	70^b	85^b
WF+20% fine bran +4% psyllium	89.0^e	9.5^d	10.0^c	55^c	91^a
WF+20% fine bran +5% psyllium	92.0^f	10.5^e	12.0^d	45^c	93^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 ().