The Influence of Fenugreek Seeds Gum on Quality of Pan Bread During Storage

This search was conducted to extract the gum from fenugreek seed and studying the effects on bread staling, and its application a gum in controlling bread staling by replacing 0.5,0.75.1.1.5 and 2% wheat flour. Bread staling was measured under different storage conditions,. loaves were stored in polyethylene bag for 1,5and 7 days and temperature 25-30,4 and 18- C°, two techniques were used to study bread staling such Differential Scanning Calorimetry and Scanning Electron Microscopic, the moisture concent in the crumb and the crust range between1.5 – 2.66, 1.99 – 3% and 1.9 – 3.88% and 0.45 – 0.27, 0.3 – 0.21,1.90 - 1.9 % at concentrations 1.5 and 2%, the result of Swelling Power and volume of sediment showed range between 7 – 9, 8 – 9.66, 4 – 5.88% and 41 – 45.44, 46 – 50, 47 – 50.88 ml respectively, the test of pH showed between 6.2 – 6, 6.4 – 6.48 and 6.1 – 6.4 respectively, two methods were used to determine bread staling, the values of Electrical conductivity and Turbidity showed range between 3 – 4.11, 4 – 5, 3.57 – 4.5 cm /mm respectively and 11 – 13.99, 19 – 23.01, 29.55 – 34.44 NTU respectively, the results of DSC showed that the highest enthalpy of retrogradation showed range between 57.98 - 75.69, 41.86 -54.12 respectively and 27.67 - 38.91 J/g respectively was found in control sample compared to bread containing Fenugreek seeds gum 26.24 – 28.14, 26.78 - 29.41 and 13.30 -15.90 J/g respectively after 1and 7 days of storage at different temperature storage., The microstructure of the bread was tested by Scanning Electron Microscopic, the result indicated that bread containing Fenugreek seeds gum had lower staling compared to control sample due to able to retain moisture in the bread crumb. Therefore, the present research, gum addition reduces retro gradation of starch and improved the microstructure crumb during storage.