Elsevier

LWT - Food Science and Technology

Volume 71, September 2016, Pages 274-280
LWT - Food Science and Technology

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

https://doi.org/10.1016/j.lwt.2016.03.040Get rights and content

Highlights

  • Novel Fenugreek fibre bread was developed using home style breadmaker.

  • The fenugreek fibre showed obvious effects on the dough properties.

  • The quality of fenugreek fibre bread was highly affected by the water adsorption.

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.

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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