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Sudan Journal of Agricultural Research

Quality aspects of bread supplemented with fenugreek
 

Abdel Moneim E. Sulieman,Ali O.Ali and ElaminA.Elkhalifa
 

Abstract:
 

Sudanese and Ethiopian fenugreek Trigonella foenum-graecum L. seed flour were used to replace 5,10 and 15% of  wheat flour in bread. Chemical composition of the supplemented wheat flour, rheological properties of the dough and the bread quality were investigated. Appreciable variations in chemical components existed among the different fenugreek-wheat supplemented flour samples compared to the control wheat flour .The moisture, protein and crude fibre contents increased in the supplemented flours compared to the control wheat flour ,while the fat,ash and carbohydrates decreased. The protein contents increases ranged between 15-30%. Different levels of fenugreek seed flour increased most of the rheological properties. The water absorption increased from 52% in the control sample to range of 62-70% in the supplemented samples.The mixing time,stability and resistance to extension also increased from 2.6-3.0 minutes and 550 E.U.in the control sample to 3.6-6.5 minutes,2.8-7.4 minutes and 550-850 E.U. in the supplemented samples, respectively. On the otherhand, the extensibility decreased from 62 in the control sample to the range 56-53 in the supplemented samples. The ratio figure increased from 8.3 to 10.2-15.4 due to the supplementation. The mean weight and volume of the bread increased with the increased levels of supplementation with fenugreek flour. There was slight differnce in bread length in the various samples. The other bread characteristics like crust colour, thickness, crumb colour and texture were affected with fenugreek flour. However there were no significant differences between the control sample and the sample supplemented with 5% fenugreek flour as regard to the sensory attributes.

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Sudan Journal of Agricultural Research Vol. 3 (2000) PP. 65-68