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

Abstract

Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added mill fractions, but the addition of mill fractions has been shown to adversely affect the dough characteristics. Therefore, the effect of adding mill fractions on the rheological characteristics of dough was investigated using Brabender Farinograph and Extensograph with the major objective of eliminating their deleterious effects on dough quality, mainly by using psyllium husk, and also reported as an excellent source of soluble dietary fiber. Addition of fine bran, coarse bran, and raw wheat germ decreased the extensibility and resistance to extension and area under curve, lower dough stability, but enhanced water absorption and peak time. Addition of psyllium husk, though reduced the extensibility, but did not affect the area under the curve adversely, thus overcame some of the negative effects on rheological characteristics of the white flour dough. It was concluded that the use of psyllium husk will evidently help the bakers to produce nutritious and acceptable quality Arabic bread.

Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads

“…Since gluten proteins got diluted with the progressive increase in the RRF substitutions, DDT also decreased. Moreover, dough stability time (DST) that signifies the dough strength, network stability and resistance to processing is mainly dependent on protein imbalances, activity of proteolytic enzymes of rice flour and fibre interferences (Aldughpassi et al ., 2020; Olagunju et al ., 2021). But in the present study, RRF substitution left an insignificant impact on resultant dough stability of the composites.…”

The potential impact of nutritional intake on symptoms severity in patients with comorbid migraine and irritable bowel syndrome

“…The total dietary fiber content in whole-grain bread (either wheat bran bread or sin bread) is much higher (40-44%) than the white flour bread (2.5%), thus making it an ideal supplement for producing rich-fiber baked products [ 25 ]. The present study proved that the consumption of whole-grain bread was significantly higher in patients with episodic than chronic migraine and patients with mild IBS than in the severe form.…”

Microbiota Properties and Texture of Rice Flour Bread with Pineapple Starter

“…In the research by Liu et al (2016), the addition of potato flour decreases the specific volume of steamed bread, due to potato flour diluting the gluten network. The addition of hydrocolloids, such as HPMC and psyllium husk, was also used to imitate the elasticity of gluten and improve the dough's rheological characteristic (Aldughpassi et al, 2020;Khoury et al, 2018).…”