The Effect of Fenugreek Gum on The Rheological and Qualitative Properties of Pan Bread

Abstract

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.