The influence of fenugreek flour addition on the techno-functional properties of dark wheat flour

What is it about?

Evaluation of fenugreek (Trigonella foenum-graecum L.) and dark wheat flour (type 1250) blends was performed and the effect of fenugreek flour on the physico-chemical, textural, microbiological and sensory characteristics of wheat bread being studied. The fenugreek flour was blended with wheat flour at different levels: 2%, 5% and 8% for preparing bread samples. Even if a decrement of bread’s crumb textural properties was recorded with fenugreek flour addition, the improved content in protein, ash, fiber and antioxidant compounds was noticeable. The results of the sensory analysis indicated that the bread sample fortified with 2% and 5% fenugreek flour has the highest acceptability score. However, considering the health benefits of fenugreek bioactive compounds and its influence on bread overall quality, it can be concluded that bread supplementation up to 5% fenugreek flour is optimal.

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Why is it important?

Due to its high practical relevance in food science, there is a current need for developing new food products aiming sIn this paper, we report on the baking properties of fenugreek-dark wheat blends in order to obtain bread with high quality characteristics but with high content in fenugreek’s bioactive compounds (fibers, phenolic compounds, minerals, proteins) which are responsible of the functional properties of the final product.

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