Fenugreek fibre in bread: Effects on dough development and bread quality
Introduction
The inclusion of dietary fibre into food matrix (e.g. bread, cake, donut, etc.) could improve the daily intake value, thereby decrease the risks of constipation, diverticulosis, colon cancer, gallstone formation, overweight, hypercholesterolaemia, type 2 diabetes, and atherosclerosis (Kasprzak et al., 2012, Kopec et al., 2011, Ostman et al., 2006, Phimolsiripol et al., 2012, Sabanis et al., 2009, Stojceska, 2011). However, the incorporation of various fibres deteriorates the quality of these products, e.g. decreasing loaf volume, and compromising the crumb texture quality & consumer acceptability (Brennan et al., 1996, Brennan and Tudorica, 2008, Roberts et al., 2012).
Fenugreek fibre (FF), a purified galactomannan polysaccharide from the seed of fenugreek plant, has been widely acknowledged for the health benefits, such as reducing LDL, and increasing HDL cholesterol level (Hannan et al., 2007, Ramulu et al., 2011). As self-affirmed GRAS food, FF is recommended as a stabilizer in baked goods, soups, sauces, beverages, and frozen products in a small amount (0.05–0.50 g/100 g). The addition level, however, is far below the European regulation (EC) for high fibre label claim (6 g/100 g). Therefore, the incorporation of FF into other food matrix becomes increasingly important. The cooperation of FF into bread has been previously studied. Losso et al., (2009) claimed that FF fortified bread was able to reduce insulin resistance and prevent type 2 diabetes (Losso et al., 2009), but the quality and sensory of the bread was compromised.
A recent study in our lab investigated the influence of both extruded and non-extruded fenugreek fibre on bread at substitution levels of 0, 5, and 10 g/100 g flour (Roberts et al., 2012). This study used a three-fold-turn laminating method during processing of dough to improve the baking quality. This method, however, was originally designed for large scale application and was tedious in process; therefore, it is difficult for home appliance. Bread Maker, a bread home-making machine, has been widely used by the families from Canada, the United States, United Kingdom, and Australia, because of the simple operation. Although a relative reduced loaf volume and coarse surface of the finished bread could be observed when compared with traditional bread-making method, it is ready access and convenient for health-oriented people.
The aim of this research was the investigation of the effects that different amounts of FF, and water absorption on dough and bread properties, in order to: (I) evaluate the influence of FF and water absorption on gluten network formation and viscoelastic properties of bread dough; (II) Investigate the quality of high FF bread with storage time.
Section snippets
Materials
Fenugreek fibre (galactose: mannose ratio is 1:1) with purity of 90 g/100 g (6.2 g/100 g water and 0.8 g/100 g protein content) was provided by Emeralds Seed Products Ltd., Avonlea, SK, Canada; Wheat flour was obtained from New-Life Mills Ltd., ON, Canada; Instant yeast was purchased from Lallemand Inc., Montreal, Canada. Sucrose and salt were purchased from the Guelph local market, ON, Canada.
Farinograph analysis
Farinograph analysis was conducted on fenugreek fibre blended wheat flour (FF substitution levels: 0,
Farinograph: the effects of FF on dough formation during mixing process
The farinograph measures the mechanical resistance of the dough during mixing and kneading, which is commonly characterised into three stages for common flour dough: 1) torque increasing phase: in this stage, flour quickly absorbs water and forms gluten network, which lead to the increase of toque quickly up to 500 BU; 2) stable Phase: a dynamic balance phase, in which the disulfide bond in the dough is equally broken and reformed. 3) break down phase: the gluten network is broken therefore the
Conclusion
In the present study, high FF bread was developed using Bread Maker. Addition of fenugreek fibre increases the water absorbance and dough strength during farinograph mixing. The moisture mobility of FF substituted bread was totally different from the control. The relationships between water absorption and bread quality in terms of loaf volume, gas cellular distribution, and texture profiles were investigated. Compared with the control, higher WA was required to obtain acceptable quality of high
Acknowledgement
The authors wish to thank Dr. M. Fernanda Svaikauskasin Department of Food Science, University of Guelph, for technical assistance.
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