Physico-chemical and rheological quality characteristics of fenugreek (Trigonella foenum graecum L.) supplemented wheat flour

Supplementation of wheat flour with debittered fenugreek flour (Trigonella foenum graecum L.) from 1.5 to 9% levels of substitution, increased the pro tein, fat, fibre, ash, flour colour grade value and decreased the maltose v alues, damaged starch and gluten contents. While farinograph water absorpti on increased with the increase in the level of fenugreek, the dough develop ment time and dough stability remained unaffected upto 4.5% level and there after increased. Amylograph peak viscosity and viscosity after cooking to 5 0 degrees C decreased with the increase in level of fenugreek in wheat flou r upto 7% level of substitution.