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

Huang, Ganhui; Guo, Qingbin; Wang, Cathy; Ding, Huihuang; Cui, Steve W.

doi:10.1016/j.lwt.2016.03.040

Cited by 83 publications

(45 citation statements)

References 19 publications

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“…Glycemic index of wheat bread (94.61), bread containing 5% NGFSF (75.02 ± 1.8), bread containing 10% GFSF (65.40 ± 0.66), and bread containing 10% DGFSF (63.3 ± 0.36) confirmed the slower digestion rate of breads containing fenugreek seed flours. Fenugreek seed flour fortified bread contain water‐soluble galactomannan as hydrocolloid (Huang et al, ; Roberts et al, ) resulting in slower enzymatic hydrolysis compared to wheat bread. Generally, it is believed that hydrocolloids form a coating over the surface of starch granules and act as a barrier for the enzyme attack and the subsequent release of hydrolyzed oligosaccharides.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of debittered and germinated fenugreek (Trigonella foenum graecumL.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread

Chaubey

Somani

Kanchan

et al. 2017

J Food Process Preserv

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Germination of fenugreek seed showed better nutraceutical profile as evaluated by in vivo (oral glucose tolerance and acute antihypertriglyceridemic tests) on rats and in vitro DPPH and enzyme inhibition assays (α‐glucosidase, lipase, and lipoxygenase). Attempts were made to develop debittered and germinated fenugreek seed flour (DGFSF) by soaking in acesulfame (0.25%, 8 hr), curd (1:1 in water, 8 hr) and sucrose (5%, 8 hr) solution at 1:4 (wt/vol) ratio for debittering and then germinated, of which curd showed the maximum extent of debittering. The effect of substitution of wheat flour with 5, 10, 15, and 20% (wt/wt) of DGFSF on chemical characteristics and sensory properties was investigated; 10% fortified bread was organoleptically acceptable and had enhanced protein and fiber contents. Fortification increased the bulk density and crumb firmness, decreased the specific loaf volume, and darkened the crumb color. Glycemic index of the bread decreased with 10% DGFSF, which is indicative of desirable health benefits. Practical applications Fenugreek seeds are major constituent of Indian spices, bitter to taste and possess various medicinal properties. These seeds are an excellent source of dietary fiber and protein. Although incorporated into traditional foods, its bitterness limits its wide usage. In India, soaking and germination of seeds in water or curd was practiced traditionally since ancient days. Germination and debittering improved antioxidant activity, and various in vitro and in vivo bioactivities. Incorporation of debittered flour improved the polyphenolic, protein, and dietary fiber contents in bread which in turn demonstrated reduced rate of in vitro starch digestibility or lower glycemic index

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Section: Resultsmentioning

confidence: 99%

Evaluation of debittered and germinated fenugreek (Trigonella foenum graecumL.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread

Chaubey

Somani

Kanchan

et al. 2017

J Food Process Preserv

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show abstract

“…The closer the position of this peak (shorter t p2 ) to the onset of the mixing process, the greater the hydration rate of the fibre is. At increasing supplementation with pineapple pomace fibre from 5 to 10% (Chareonthaikij et al 2016), fenugreek fibre from 3 to 13% (Huang et al 2016), and pulp carob fibre from 10 to 30% (Salinas et al 2015), the standard farinograms obtained showed formation of increasingly higher second peaks, which suggested an increase in bread dough consistency induced by the fibre supplement. The investigations cited confirm that the presence of fibre in bread dough and its hydration properties determine the position and height of peak p 2 on the difference farinogram.…”

Section: Rheological Characteristics Of Fibre Supplementsmentioning

confidence: 95%

“…A poorly hydrated gluten network becomes less elastic and more resistant to mixing. This dehydration-induced increase in dough consistency can be an explanation of the appearance of the second peak on the farinograph curve (Huang et al 2016;Miś et al 2012;Salinas et al 2015;Teng et al 2015). The shape of the second peak can also be influenced by chemical interactions between fibre and gluten proteins.…”

Section: Introductionmentioning

confidence: 93%

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Miś

Nawrocka

Dziki

2017

Food Bioprocess Technol

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A regression model composed of two sigmoid functions with variable asymptotes was developed and used to analyse the dietary fibre supplement behaviour during bread dough mixing. Using eight commercial dietary fibres of different botanical origin and model wheat starch-gluten flour, farinograph curves for fibre-flour blends and for the flour only were performed. After smoothing of the curves with the regression model, difference farinograms as the fibre supplementation effects were determined. The results showed that the difference farinograms had two peaks, whose shape was strongly differentiated by the studied supplements. The presence of both peaks allowed distinguishing two kinds of the rheological activity of each fibre supplement: weakening and strengthening of the consistency of bread dough during its development. The carrot, oat, cranberry, and cacao fibres exhibited dominance of strengthening over weakening action. While chokeberry, carob, apple, and flax fibres were characterised by dominance of weakening over strengthening action. The analysis of both position and height of the peaks in the difference farinogram can be also helpful for determination of hydration kinetics of the fibres used for bread supplementation.

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“…The browning index increased with açaí powder levels and decreased with increase polydextrose levels. This result was expected because the açaí powder presents low brightness and purple pigments [24]. And polydextrose consists of a white-cream powder, as reported by Almeida et al [25] with high brightness.…”

Section: Resultsmentioning

confidence: 52%

Effect of Açaí Powder and Polydextrose on Bread Quality Using Surface Response

Zambelli¹,

Soares²,

Pinto³

et al. 2017

JFSE

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Abstract:The aim of this study was to develop a new bread formulation from different amounts of açaí powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed using the central composite rotational design and having as dependent variables specific volume, hardness, crumb color and image analysis. Statistical analysis was performed using multiple regression and response surface. The results showed that the inclusion of powdered açaí and polydextrose in bread formulations reduces the specific volume and alveoli number and increases the browning and hardness of the bread. However, values of this addition (30 g/100 g) were found that did not promote significant quality reduction and the scanning electron microscopy (SEM) showed minimal damage to the gluten network at this level of incorporation.

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

Cited by 83 publications

References 19 publications

Evaluation of debittered and germinated fenugreek (Trigonella foenum graecumL.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread

Evaluation of debittered and germinated fenugreek (Trigonella foenum graecumL.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Effect of Açaí Powder and Polydextrose on Bread Quality Using Surface Response

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