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

Table 2

Farinograph characteristics of dough made from flour 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+ 1% psyllium	67.0^b	11.5^b	13.5^b	10^a	94^a
WF+ 2% psyllium	71.5^c	11.0^b	14.0 ^b	25^a	94^a
WF+ 3% psyllium	76.0^d	11.0^b	13.0 ^b	10^a	94^a
WF+ 4% psyllium	80.0^e	11.0^b	11.0^b	30^a	94^a
WF+ 5% psyllium	84.0^f	11.0^b	12.0^b	20^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 ().