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

Abstract

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.

Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products

“…The only disadvantage is that it hydrates slowly because of the absence of an electrostatic change [88]. In the study by Al-Shammari et al [136], fenugreek seed gum was added to the storage of bread, and the results showed that this gum had lower staling, improved the bread quality, and increased the softness of crumb bread. No result has been found in the bibliography of its application in grapes or its by-products.…”

Fenugreek (Trigonella foenum graecum) gum: A functional ingredient with promising properties and applications in food and pharmaceuticals—A review

“…When fenugreek gum is added in different types of bakery products, it can retard staling in some foods like gluten‐free rice cake by lowering the retro‐gradation enthalpy and weight loss. Similarly, it also slows down staling in flat bread at refrigerated temperature or room temperature via controlling starch retrogradation (Al‐Shammari et al, 2022; Huang et al, 2016).…”

The multifaceted potential of fenugreek seeds: From health benefits to food and nanotechnology applications

“…The water extract from germinated seeds was used in wheat flour biscuits to increase the chemical and sensory attributes and to hinder degenerative diseases (El-Naggar, 2019).Al-Shammari et al reported that the addition of fenugreek gums in cakes and biscuits can potentially improve the dough machinability making it soft enough to leave the mold pans easily and fine slicing without breaking crumbs. Moreover, a 1% fenugreek addition in butter prepared for batter produced the required film developing and binding characteristics that reduced the fats' and oils' absorption and penetration into doughnuts(Al- Shammari et al, 2022).…”