Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour

Table 2

Chemical characteristics of bread supplemented with fenugreek flour.

Characteristics	Bread samples
	B_W0	B_WF2%	B_WF5%	B_WF8%
Specific loaf volume (cm^3/100 g)	263.2 ± 0.62^a	251.8 ± 0.55^b	242.08 ± 0.28^c	231.55 ± 0.4^d
Moisture (%)	43.27 ± 0.30^a	43.57 ± 0.48^a	43.92 ± 0.47^a	44.17 ± 0.37^a
Protein (%)	9.88 ± 0.08^c	10.66 ± 0.32^c	11.96 ± 0.5^b	13.18 ± 0.08^a
Ash (%)	1.36 ± 0.03^c	1.41 ± 0.06^bc	1.49 ± 0.03^ab	1.52 ± 0.04^a
Fat (%)	1.52 ± 0.03^d	1.75 ± 0.08^c	1.91 ± 0.05^b	2.12 ± 0.06^a
Crude fiber (%)	1.72 ± 0.04^d	2.08 ± 0.07^c	2.78 ± 0.12^b	3.47 ± 0.14^a
Total carbohydrate (%)	41.95 ± 1.06^a	40.23 ± 0.19^b	37.64 ± 0.55^c	35.14 ± 0.27^d
TPC (mgGAE/100 g)	105 ± 4.24^d	157 ± 5.66^c	243 ± 2.83^b	349 ± 4.24^a
DPPH (%)	29 ± 1.7^c	35 ± 1.41^c	44 ± 1.4^b	55 ± 1.41^a

B_W0 = 100% wheat flour + 0% fenugreek flour; B_WF2% = 98% wheat flour  + 2% fenugreek flour; B_WF5% = 95% wheat flour + 5% fenugreek flour; B_WF8% = 92% wheat flour + 8% fenugreek flour. All analyses were made in triplicate, and mean values were recorded (±standard deviations). Identical superscript letters within rows indicate no significant difference ().