Study of the effect of adding fenugreek seed flour on properties of flour, dough and barbari bread

Now a day, researchers are looking for to identify valuable materials to manufacture products with high quality, nutritious and have functional properties. In this sense, the aim of this study was the production of bread for diabetics using Fenugreek seed flour. For this purpose, fenugreek seed powder at levels of 0, 1, 2, 3, 4 and 5% by weight of flour was added to bread dough formulation. Then chemical composition of flour, rheological behavior of dough and qualitative, sensory and microbiological characteristics of bread samples was evaluated. The results of this study showed that the addition 3% of this powder causes beneficial changes such as increased water absorption of flour, FQN, fiber, ash, and improved sensory properties, particularly smell and taste, promotion color indices and reduce the activity of mold in the breads. This is despite that the degree of softening degree, stability and extensibility of dough, oil content, specific volume and texture of enriched breads in comparison with the control was not good. In general, the overall quality of breads fortified with 3% flour fenugreek seeds was better than others. Therefore, the regular use of this kind of breads will causes not only will be compensate the lack of constituents like lysine, Fe and Zn, but also the health of consumers especially patients with type 2 diabetes and insulin-resistant individuals will be improved.