Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery

Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery

Psyllium husk (Plantago ovata Forssk.), is an excellent source of natural soluble fiber. Arabic flatbread formulation standardized in a laboratory was scaled up for production in a commercial bakery. The water holding capacity (WHC) of wholegrain wheat flour (WGF), white wheat flour (WWF) and psylli...

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Bibliographic Details
Main Authors: Ahmed Aldughpassi, Sharifa Alkandari, Dina Alkandari, Fatima Al-Hassawi, Jiwan S. Sidhu, Hanan A. Al-Amiri, Ebtihal Al-Salem
Format: Article
Language:English
Published: Elsevier 2021-12-01
Series:Annals of Agricultural Sciences
Subjects:
Psyllium husk
Objective texture
Crumb color
Dietary fiber
Arabic flatbread
Sensory quality
Online Access:http://www.sciencedirect.com/science/article/pii/S0570178321000348

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http://www.sciencedirect.com/science/article/pii/S0570178321000348

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