Effect of Roller Mill Processed Fenugreek Fiber Addition on Rheological And Bread Making Properties of Wheat Flour Doughs.

Effect of rolled milled fenugreek fiber (FF) addition on rheological and bread
making properties of wheat flour doughs were studied. Farinograph water absorption
increased from 58.5 to 89.6% and dough stability (5.2–10.3 min) with
increase in amount of FF from 0 to 20%. Decrease in pasting temperature,
increase in peak viscosity, hot paste viscosity, cold paste viscosity with increase in
FF. Bread volume significantly decreased from 561 to 356mL and crumb firmness
value increased with increase in FF. Overall quality score decreased from 89.3 to
66.2 for the maximum score of 100 with the addition of 10% FF. Addition above
this level significantly reduced the overall quality score. Replacement of 10% FF
was found to be acceptable by sensory evaluation and further improved by addition
combination of additives (CA). Volume increased from 447 to 555 and
crumb firmness value decreased showing improvement in the bread crumb
texture.
PRACTICAL APPLICATION
Fenugreek fibers are known for their hypoglycaemic and hypocholesterolemic
effect. Incorporation of the roller milled fenugreek fiber fraction in the bread
increases the total dietary fiber content including soluble and insoluble fiber content
of the bread. Bread fortified with fenugreek fiber can be used for the diabetic
patients. Hence, the developed product is invaluable in the bread industries.