Fenugreek fibre in bread: Effects on dough development and bread quality

Huang, G.^ab, 

Guo, Q.^bc , 

Wang, C.^b, 

Ding, H.H.^b , 

Cui, S.W.^bc

 

^a  School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
^b  Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, 

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Abstract

The influences of fenugreek fibre on the hydration and viscoelastic properties of bread dough, as well as the quality of fortified bread were studied using low-field NMR relaxation, farinograph, and texture analyser. Results from farinograph revealed that the incorporation of fenugreek fibre delayed the dough development time and increased the dough stable time. Low field NMR relaxation analysis indicated a distinct interaction of water with wheat flour protein and fenugreek fibre during mixing. Using homestyle Bread Maker, the high fenugreek fibre (9 g/100 g flour) bread with various dough water absorptions was prepared. The impacts of water absorption on bread quality in terms of loaf volume and gas cellular distribution were determined; the texture profiles along storage time were investigated as well, which indicated that fenugreek fibre could maintain bread quality during storage through enhancing the water-holding capacity and lowering starch retrogradation (i.e. staling) rate. © 2016 Elsevier Ltd.

Author keywords

Farinograph; Fenugreek fibre; High dietary fibre bread; Low-field NMR

Indexed keywords

Engineering controlled terms: Fibers; Food processing; Viscoelasticity; Water absorption

Cellular distributions; Development time; Dietary fibre; Farinographs; Low-field NMR; Starch retrogradation; Viscoelastic properties; Water holding capacity

Engineering main heading: Food products

ISSN: 00236438 CODEN: LBWTASource Type: Journal Original language: English

DOI: 10.1016/j.lwt.2016.03.040Document Type: Article

Publisher: Academic Press

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  Guo, Q.; Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Canada; email:qingbin@uoguelph.ca
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