Physicochemical, rheological, and organoleptic characteristics of wheat‐fenugreek supplemented blends

Hooda, Shalini; Jood, Sudesh

doi:10.1002/food.200390062

Cited by 15 publications

(10 citation statements)

References 3 publications

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“…The main protein fractions include albumins (438.00 g kg −1 ), globulins (272.00 g kg −1 ), glutelins (172.00 g kg −1 ) and prolamines (74.00 g kg −1 ), respectively . Partial replacement of wheat flour with fenugreek flour in the range 50–200 g kg −1 showed significant improvement of protein content, sensory and rheological properties of products in bread, biscuits, noodles and macaroni . Studies also showed that replacing 150 g kg −1 of wheat flour with germinated fenugreek seed flour resulted in significantly higher protein digestibility, crude fiber and lysine level; however there are concerns regarding bread volume and consistency due to fenugreek seed flour supplementation .…”

Section: Introductionmentioning

confidence: 99%

Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties

Feyzi

Varidi

Zare

et al. 2015

J. Sci. Food Agric.

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Section: Introductionmentioning

confidence: 99%

Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties

Feyzi

Varidi

Zare

et al. 2015

J. Sci. Food Agric.

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“…Maintaining and enhancing bread quality is therefore essential to human health. Various efforts have been made to improve the nutritional quality of wheat products through supplementation with a wide range of non-traditional ingredients (Hooda & Jood, 2003;Ptitchkina, Novokreschonova, Piskunova, & Morris, 1998;Shogren, Mohamed, & Carriere, 2003). Flaxseed has been used in European breads for centuries; however, the renewed interest in flaxseed as an ingredient in bread is supported by flaxseed health benefits reported a decade ago (Thompson & Cunnane, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

Xu¹,

Hall

Manthey³

2014

JFR

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Flaxseed (Linum usitatissimum) is an oilseed that is high in omega-3 fatty acid, dietary fiber and lignan. These components are responsible for the health promoting effects of flaxseed. Incorporating flaxseed into foodstuffs such as bread is an approach to increase dietary flaxseed. However, the need for a rapid screen method is needed since a complete baking process may take several hours. Correlating Farinograph parameters with bread characteristics may result in a rapid test that would allow for researchers to identify the proper levels of flaxseed addition to bread without a lengthy baking procedure. Therefore, the effect of 0, 6, 10, and 15% (wt/wt) flaxseed flour (FF) on Farinograph rheological properties of bread flour dough and on bread characteristics were investigated. Results showed that FF significantly (p< 0.05) increased dough water absorption, peak time, and mixing tolerance index, but decreased dough stability. Oven spring was significantly lower for all flaxseed treatments compared to the control. However, the loaf volume of bread made with 6 and 10% FF did not differ significantly (p < 0.05) from the control. The FF concentrations tested did not affect the specific volume of the bread even though the water absorption values were higher for doughs with FF. The breads containing flaxseed had darker crust color and a more yellow crumb color compared to control bread, but the crumb structure was not negatively impacted. Results indicated that Farinograph parameters of bread flour dough could be used as a method for screening FF addition to bread.

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“…Yet, breads containing garlic, cheese, and also dehusked sesame seeds are some of its common variants that are available in Western food marts. In an attempt to fortify common bread, rice flour (1), corn flour (2), soy flour (3), cowpea (4), bengal gram (5), flaxseed (6), and fenugreek (7) have been incorporated into wheat flour at different levels, and their rheological, baking, and organoleptic properties have been studied. There are, however, no reports in the published literature on the supplementation of wheat flour with green herbs like coriander leaves.…”

Section: Introductionmentioning

confidence: 99%

Supplementation of common white bread by coriander leaf powder

Das

Raychaudhuri

Chakraborty

2012

Food Sci Biotechnol

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Coriander leaves are widely used worldwide as a very common garnish in almost all types of Western, Oriental, and Arabic culinary. It is rich in the beneficial components of antioxidants, trace elements, and essential oils. Bread enriched with coriander leaf powder is therefore likely to have greater acceptability to consumers compared to unfortified bread. In the present study the antioxidant and sensory analyses along with baking and staling characteristics of such breads at supplementation levels of 1.0, 3.0, 5.0, and 7.0%(w/w) on wheat flour have been investigated. Results show that supplementation with coriander leaf powder bettered the crumb moisture content with only a little increase in crumb firmness. A substantial improvement in sensory characteristics was observed with the supplemented breads. A sharp increase in antioxidant content was an important beneficial fortification effect observed in the fortified breads. Coriander leaf content between 3.0 and 5.0% was found to be the optimum supplementation level that offered the best compromise for highest acceptability of the fortified breads.

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Physicochemical, rheological, and organoleptic characteristics of wheat‐fenugreek supplemented blends

Cited by 15 publications

References 3 publications

Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties

Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties

Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

Supplementation of common white bread by coriander leaf powder

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