Abstract
<p>Flaxseed (<em>Linum usitatissimum</em>) is an oilseed that is high in omega-3 fatty acid, dietary fiber and lignan. These components are responsible for the health promoting effects of flaxseed. Incorporating flaxseed into foodstuffs such as bread is an approach to increase dietary flaxseed. However, the need for a rapid screen method is needed since a complete baking process may take several hours. Correlating Farinograph parameters with bread characteristics may result in a rapid test that would allow for researchers to identify the proper levels of flaxseed addition to bread without a lengthy baking procedure. Therefore, the effect of 0, 6, 10, and 15% (wt/wt) flaxseed flour (FF) on Farinograph rheological properties of bread flour dough and on bread characteristics were investigated. Results showed that FF significantly (p&lt; 0.05) increased dough water absorption, peak time, and mixing tolerance index, but decreased dough stability. Oven spring was significantly lower for all flaxseed treatments compared to the control. However, the loaf volume of bread made with 6 and 10% FF did not differ significantly (p &lt; 0.05) from the control. The FF concentrations tested did not affect the specific volume of the bread even though the water absorption values were higher for doughs with FF. The breads containing flaxseed had darker crust color and a more yellow crumb color compared to control bread, but the crumb structure was not negatively impacted. Results indicated that Farinograph parameters of bread flour dough could be used as a method for screening FF addition to bread.</p>
Highlights
IntroductionMaintaining and enhancing bread quality is essential to human health
Bread is one of the most widely consumed staple foods worldwide
The increased water absorption in the flaxseed flour (FF) containing doughs might be due to the presence of mucilage or gum in flaxseed
Summary
Maintaining and enhancing bread quality is essential to human health. Various efforts have been made to improve the nutritional quality of wheat products through supplementation with a wide range of non-traditional ingredients (Hooda & Jood, 2003; Ptitchkina, Novokreschonova, Piskunova, & Morris, 1998; Shogren, Mohamed, & Carriere, 2003). Flaxseed is a rich source of dietary fiber (28%). Dietary fiber has been widely viewed as a component essential to lowering the risk of colon cancer (Kim, 2000). Omega-3 fatty acids are generally regarded as being important for maintaining cardiovascular health (Ascherio et al, 1996; Djousse et al, 2001; Hu et al, 1999; Pan et al, 2012). Flaxseed is by far the richest dietary source of lignans (Thompson, Robb, Serraino, & Cheung, 1991)
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