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.

Gum was extracted from fenugreek seeds Tniqonella Foenum graecum L, and characterized by several techniques method such DSC and Thermo gravimetric TGA analysis, Spectroscopic techniques such as Fourier- Transformed FT-IR, X- ray powded diffraction spectrometry and Nuclear Magnetic Resonance. The results indicated FT-IR spectra of the studied gums showed the presence of the same functional groups expect arabic gum contain COO group, The main bands observed were assigned to O-H (3406. 26 – 3412.08) group from hydroxyl group, C-H aliphatic (2856.58 –2926.01), C=O (1429.25 –1668.43) group, COO (1735.43) group that are present only in the structure of arabic gum and C-O (1014.56. –1155.36). Thermo chemical properties of fenugreek seeds gum was determined and compared with arabic gum and acacia gum by DSC and TGA, The results are showed that fenugreek seeds gum and acacia gum were degraded at 300°C. The mass loss being of 33% and 45%, while Arabic gum was degraded at 303°C with weight loss 53% analyzing, The X- ray powdered diffraction revealed that fenugreek seeds gum had one weak peak at the scattering angle 2θ at 5.32 in height 60.15 cts which the X-ray diffract gram of the arabic gum and acacia gum showed presence weak peaks at the scattering angle 2θ at 20.94 and 19.04 in height 47.78 and 52.84 cts respectively. Analysis of gum by the H -NMR spectra indicate fenugreek seeds gum is a galactomannan type polysaccharide which contain mannose and galactose, which arabic gum and acacia gum were had the same sugars. All these result showed that fenugreek gum is useful in food industry.

BioBacta

This research was conducted to investigate the effects of adding levels of Fenugreek seeds gum 0.5-2% on the qualitative and rheological properties of wheat flour (70% extraction).The results of the chemical composition of wheat flour and flour contain fenugreek gum showed that there is an increase in moisture content, protein, fat, ash and carbohydrate as the level of fenugreek gum replacement was increased. Ratios of wet gluten, dry gluten, gluten index and colour in wheat flour contain fenugreek gum was found to be significantly higher (P ≤ 0.05) compared with the control. The rheological properties of flour prepared with an adding of fenugreek seeds gum were estimated. The adding of fenugreek gum caused changes in the rheological properties of dough, The adding of fenugreek gum to the dough led to increased water absorption and dough stability. However, the development time, degree of softening and farinoghraph quality number were decreased. The sensory evaluation of loaf for different treatments showed better acceptability for the blend flour in comparison with the control. However, it can be recommended that the panelists. preferred2% of Fenugreek seeds gum replacement.

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