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

Table 3

Texture profile analyses for bread samples supplemented with fenugreek flour.

Parameters	Bread samples
	B_W0	B_WF2%	B_WF5%	B_WF8%
Sample length (mm)	26.95 ± 0.96^a	26.28 ± 1.04^ab	24.00 ± 0.86^b	25.66 ± 0.96^ab
Hardness cycle 1 (g)	544 ± 84^a	561 ± 164^a	602 ± 128^a	580 ± 92^a
Total work cycle 1 (mJ)	41.1 ± 5.4^a	38.4 ± 17.4^a	33.6 ± 6.2^a	33.4 ± 7.1^a
Hardness cycle 2 (g)	509 ± 81^a	530 ± 143^a	578 ± 123^a	555 ± 86^a
Total work cycle 2 (mJ)	30.9 ± 3.9^a	30.2 ± 11.9^a	27.8 ± 5.0^a	27.3 ± 5.5^a
Cohesiveness (n.a.)	0.70 ± 0.02^b	0.76 ± 0.05^ab	0.79 ± 0.01^a	0.77 ± 0.01^ab
Springiness index (n.a.)	0.89 ± 0.02^a	0.90 ± 0.03^a	0.91 ± 0.02^a	0.9 ± 0.01^a
Gumminess (g)	382 ± 58^a	418 ± 94^a	474 ± 98^a	448 ± 68^a
Chewiness index (g)	342 ± 58^a	379 ± 95^a	433 ± 89^a	403 ± 58^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 ().