Effect of fenugreek flour blending on physical, organoleptic and chemical characteristics of wheat bread.

摘要

Compared to wheat flour, which is considered nutritionally poor, fenugreek flour (meal) has a high contents of proteins, lysins, soluble and insoluble dietary fibre, Ca, Fe and beta-carotene. This study sought to develop a nutritionally rich bread based on wheat-fenugreek flour blends. The effects of fenugreek enrichment on the baking, sensory and nutritional properties of the bread were evaluated. Fenugreek seeds were divided into 3 portions; 1 portion was left unprocessed (raw), while the other 2 portions were soaked (12 h at 37°C) and germinated (48 h at 37°C) separately, then dried at 55-60°C. Raw seeds and the dried, soaked and germinated seeds were ground to fine powders that were then blended separately with wheat flour at levels of 5, 10, 15 or 20%. Bread was then made from control and enriched flours. Results show that enrichment of wheat flour with fenugreek flour at all levels increased protein, lysine, minerals and fibre contents of bread. Addition of up to 15% fenugreek (raw or soaked and germinated) produced bread with satisfactory loaf vol. and sensory quality (crumb colour, crumb texture, flavour, etc.), whereas use of 20% fenugreek flour caused a depression in loaf vol. and a bitter flavour. Among the various enriched bread samples, bread containing germinated fenugreek flour at 15% showed satisfactory baking and sensory properties and contained an appreciable amount of protein (24%), total lysine (3.02 g/100 g protein), dietary fibre (12.04%) and minerals.