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

• Novel Fenugreek fibre bread was developed using home style breadmaker.
• The fenugreek fibre showed obvious effects on the dough properties.
• The quality of fenugreek fibre bread was highly affected by the water adsorption.

The influences of fenugreek fibre on the hydration and viscoelastic properties of bread dough, as well as the quality of fortified bread were studied using low-field NMR relaxation, farinograph, and texture analyser. Results from farinograph revealed that the incorporation of fenugreek fibre delayed the dough development time and increased the dough stable time. Low field NMR relaxation analysis indicated a distinct interaction of water with wheat flour protein and fenugreek fibre during mixing. Using homestyle Bread Maker, the high fenugreek fibre (9 g/100 g flour) bread with various dough water absorptions was prepared. The impacts of water absorption on bread quality in terms of loaf volume and gas cellular distribution were determined; the texture profiles along storage time were investigated as well, which indicated that fenugreek fibre could maintain bread quality during storage through enhancing the water-holding capacity and lowering starch retrogradation (i.e. staling) rate.