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- Title
Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour.
- Authors
Man, Simona Maria; Păucean, Adriana; Călian, Ioana Daniela; Mureșan, Vlad; Chiș, Maria Simona; Pop, Anamaria; Mureșan, Andruța Elena; Bota, Monica; Muste, Sevastița
- Abstract
Evaluation of fenugreek (Trigonella foenum-graecum L.) and dark wheat flour (type 1250) blends was performed, and the effect of fenugreek flour on the physicochemical, textural, microbiological, and sensory characteristics of wheat bread was 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 their influence on overall quality of bread, it can be concluded that bread supplementation up to 5% fenugreek flour is optimal.
- Subjects
FENUGREEK; FLOUR; BREAD quality; BREAD crumbs; WHEAT; BIOACTIVE compounds; FOOD science
- Publication
Journal of Food Quality, 2019, p1
- ISSN
0146-9428
- Publication type
Article
- DOI
10.1155/2019/8635806