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 7

Extensograph characteristics of dough made from flour, germ, bran fractions, 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

Whole wheat flour (WWF)	16.7^a_f	14.9_fg	13.3_g	7.2^a_f	9.5_g	11.3_h	83.5^a_f	100.5_g	104.9_g
White flour (WF)	25.9^b_f	24.4_g	23.5_fg	11.9^b_f	15.2_g	15.4_g	213.0^b_f	254.6_g	247.7_g
WF+10% fine bran	19.2^c_f	18.4 _f	17.5_g	10.8^bc_f	13.4_g	15.3_h	150.3^c_j	177.6_k	185.4_k
WF+20% fine bran	14.9^d_f	14.1_f	14.1_f	10.1^c_f	12.8_g	13.2_g	119.7^d_j	133.5_jk	137.2_k
WF+10% coarse bran	16.6^e_f	15.0_f	15.3_f	14.2^d_f	17.8_g	18.6 _g	174.4^e_j	191.4_jk	202.9_k
WF+20% coarse bran	11.9^m_f	11.2_f	9.7_g	13.1^bd_f	16.4_g	18.6_h	130.6^f_j	134.8_k	127.5_jk
WF+10% wheat germ	24.6^b_f	21.4_g	20.2_h	3.9^e_g	4.0_g	4.6_g	175.5^g_j	177.1_j	182.3_j
WF+20% wheat germ	22.7ⁿ_f	21.3_f	20.8_f	4.0^e_g	4.2_gh	4.7_h	179.5^g_j	182.5_j	185.2_j

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 ().