Effect of flaxseed marc flour on high-yield wheat bread production: Comparison in baking, staling, antioxidant and digestion properties

Abstract

Flaxseed marc, a by-product during oil extraction, has high nutritional value. This study evaluated the potential usage of flaxseed marc flour in bread-making, and the behavior changes of two types of flaxseed marc flours (roasted and unroasted) were observed. The results revealed that adding flaxseed marc flour into wheat flour has unique advantage in high-yield bread production, which can effectively improve the yield of bread while maintains its high quality. Appropriate treatment of flaxseed marc flour has beneficial effects on specific volume, hardness and cell wall thickness of the high-yield bread. Meanwhile, the flaxseed marc flour could promote the antioxidant activity, glucose reduction ability, water mobility and free water distribution of the bread, as well as retarding the staling of the bread. Compared to the bread treated with unroasted flaxseed marc flour, the bread treated with roasted flour had better effects on the yield, baking performance, antioxidant and glucose reduction properties. These findings could be useful for guiding the future usage of flaxseed by-product in the bakery industry.