Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough
Table 8
Extensograph characteristics of dough made from flour and psyllium blends.
Sample code
Extensibility (cm)
Resistance to extension (cm)
Area under the curve (cm2)
45
90
135
45
90
135
45
90
135
White flour (WF)
25.9af
24.4g
23.5g
11.9af
15.2g
15.4g
213.0af
254.6g
247.7g
WF+ 1% psyllium
18.1bf
17.4f
17.6f
13.8bf
18.2g
18.2g
175.7af
227.8g
241.1g
WF+ 2% psyllium
16.6bf
15.9f
15.6f
15.6bf
18.1g
18.3g
185.4abf
215.1
211.3g
WF+ 3% psyllium
16.3bf
17.4f
16.0f
13.8bf
18.2g
18.2g
180.6abf
241.0g
224.9g
WF+ 4% psyllium
12.6cf
9.8g
8.8g
16.7bf
18.2g
18.2g
229.6af
234.6 f
256.3f
WF+ 5% psyllium
14.1df
13.4f
10.2f
17.1bf
18.2f
18.3f
188.8bf
196.6 f
177.6f
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 ().