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

Table 6

Farinograph characteristics of dough made from flour, coarse 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% coarse bran +1% psyllium	78.0^b	8.0^a	14.0^a	5^b	94^a
WF+20% coarse bran +2% psyllium	84.0^c	9.5^b	13.0^a	5^b	94^a
WF+20% coarse bran +3% psyllium	89.0^d	10.0^b	13.0^a	10^b	94^a
WF+20% coarse bran +4% psyllium	94.0^e	10.0^b	13.0^a	10^b	94^a
WF+20% coarse bran +5% psyllium	99.0^f	13.5^c	13.0^a	5^b	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 ().