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

Table 1

Farinograph characteristics of dough made from flour, bran fractions, and germ blends.

Sample code	FWA %	Peak time (min)	Dough stability (min)	MTI (BU)	Valorimeter value
WWF	68.5^a	6.0^a	9.0^a	60^a	80^a
WF	64.5^b	8.0^b	16.5^b	25^b	95^b
WF+10% fine bran	64.0^b	7.0^b	9.0^c	40^c	81^c
WF+20% fine bran	67.0^c	5.5^c	8.0^c	60^d	79^c
WF+10% coarse bran	64.0^b	7.0^b	16.0^b	5^b	95^b
WF+20% coarse bran	67.0^c	6.0^a	17.0^b	15^b	95^b
WF+10% wheat germ	61.0^d	4.0^d	3.5^d	135^e	60^d
WF+20% wheat germ	60.0^d	4.5^d	3.5^d	205^f	58^d

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