Dough Resistance Research Articles

Use of Response Surface Methodology to Investigate the Effects of Sodium Chloride Substitution with Potassium Chloride on Dough’s Rheological Properties

Bakery products are one of the main sources of dietary sodium intake of the world’s population. During the last decade, sodium intake has increased worldwide and nowadays the World Health Organization recommends reducing sodium intake by up to 2 g Na/day. KCl is the leading substitute for reducing sodium in bakery products. Therefore, the main purpose of our study was to investigate the impact of sodium reduction on dough’s rheological properties by reformulating the dough recipe using two types of salts, namely NaCl and KCl, with different amounts added to wheat flour. In order to establish their combination for obtaining the optimum rheological properties of dough, the response surface methodology (RSM) by the Design Expert software was used. The effect of combined NaCl and KCl salts were made on mixing, viscometric and fermentation process by using Farinograph, Extensograph, Amylograph and Rheofermentometer devices. On dough’s rheological properties, KCl and NaCl presented a significant effect (p < 0.01) on water absorption, stability, energy, dough resistance to extension, falling number and all Rheofermentometer-analyzed values. Mathematical models were achieved between independent variables, the KCl and NaCl amounts, and the dependent ones, dough rheological values. The optimal values obtained through RSM for the KCl and NaCl salts were of 0.37 g KCl/100 g and 1.31 g NaCl/100 g wheat flour, which leads to a 22% replacement of NaCl in the dough recipe.

Bread-making potential of heat-moisture treated cassava flour-additive complexes

Complexation of cassava flour with additives provides promising bakery functionality. In this study, cassava flour was complexed with guar gum (GG) and sodium stearoyl lactylate (SSL) using dry-heat-moisture treatment (250 g/kg, 90 °C and 45 min) and steam-heat-moisture treatment (150 g/kg, 120 °C/2 × 105 Pa and 10 min), respectively, and blended with wheat flour at 300 g/kg substitution level. Effect of heat-moisture treated cassava flour-GG/SSL complexes on dough rheological characteristics (farinograph, extensograph and viscoelasticity), bread characteristics (physical, crumb structure and texture) and bread staling kinetics of wheat-cassava composite flour were studied. Notably, wheat flour-dry-heat-moisture treated cassava flour-SSL complex ensued higher dough stability, loaf specific volume (26%) and bread crumb porosity and lower crumb hardness (19%) and loaf density (20%) relative to wheat-native cassava flour. Wheat flour-dry-heat-moisture treated cassava flour-GG complex revealed higher dough viscoelasticity and crumb adhesiveness (83%) relative to wheat-native cassava flour. Higher dough resistance to extension/extensibility ratio and lower amylopectin retrogradation kinetics was shown by wheat flour-steam-heat-moisture treated cassava flour-SSL complex when compared with wheat flour-native cassava flour. Wheat flour-steam-heat-moisture treated cassava flour-GG complex had higher crumb cohesiveness (33%), springiness (11%) and chewiness (30%) than wheat flour-native cassava flour. Noteworthy relationships between dough and bread characteristics were revealed.

Comparison of structural features of reconstituted doughs affected by starches from different cereals and other botanical sources

Starch, as the main component of flour products, determines the physicochemical properties of dough. This work investigated the relationship of the physical properties of seven types of starches from various cereals with the structural features of reconstituted dough. Results of mixing and tensile properties analysis and scanning electron microscopy displayed that rice reconstituted flour exhibited maximum water absorption; pea reconstituted flour had higher dough stability; sweet potato dough had higher tensile resistance; highland barley dough had the greatest extensibility. Moisture distribution analysis revealed that various model dough showed remarkably different water distribution, which was distributed at T21 (0.07–0.11 ms), T22 (0.8–2.66 ms) and T23 (10.0–20.82 ms). Correlation analysis indicated that large starch granules associated with good dough stability; amylose content of starch positively affected tensile resistance of dough; crystallinity of starch showed negative effects on water absorption; starch with higher crystallinity associated with greater dough stability.

Comparison of Russian assessment of bakery properties of wheat and determination of grain quality using mixolab

The results of quality research on the Russian soft wheat (67 samples), grown in different soil and climatic conditions and having a wide range of quality factors: the amount of gluten varied from 5.7 (Southern federal district) to 33.2% (Volga federal district), gluten quality - from 9 (Central Federal District) to 128 units. IDK (Southern Federal District), the falling-number value - from 66 to 449 s. (Volga Federal District). The rheological properties of dough were studied using the mixolab device in a classic «Chopin Wheat+» mode. According to the profiler indicators (radial chart), it was established that the test grain was characterized the average by increased water absorption capacity, maximum starch viscosity and retrogradation, as well as by reduced amylolytic activity and dough resistance. Correlation analysis established a close association of the quality factors of grain, especially of the gluten amount, with the quality factors of bread. The calculation of the pair correlation of the profiler indicators and wheat grain quality factors detected a moderate interrelation of water absorption with the gluten amount (0.466) and falling-number value (0.384), of the dough resistance with the gluten quality (-0.438), as well as a strong interrelation of the starch viscosity, amylolytic activity and retrogradation with the falling-number value (0.659; 0.821 and 0.866, respectively). There was not detected a stable interrelation of the «gluten +» index with any of the grain quality factors, but there was a loose correlation of this index with the falling-number value. Regression analysis established the strongest curvilinear relationship between the torque and the falling-number value in the areas of the starch gelatinization, jellification and retrogradation.

Assessment of quinoa flours effect on wheat flour doughs rheology and bread quality

The aim of the research was to evaluate the effect of addition of white and red quinoa whole flours (15% and 30%) on the physical-chemical and rheological parameters of white and dark wheat flours, in order to optimize the mixtures for bakery products. Flours were analysed in terms of moisture, protein and ashe content, wet gluten, gluten index, falling number, dough farinographic and alveographic parameters. In addition bread specific volume, porosity, crumb moisture and technological water absorption were determined. The optimum bakery potential of wheat flour mixtures with quinoa flours was decided based on the high extensibility and low resistance of dough. For additions up to 15% white quinoa flour, the breads had the highest specific volumes (3.8 ml/g dark flour; 2.5 ml/g white flour).

Effects of superfine grinding and extrusion on dough mixing properties and noodle quality of black soybean flour

This study aimed to verify the potential of superfine grinded (SGF) and extruded black soybean flours (EF) to ameliorate dough mixing properties and noodle quality as compared to the 80-mesh screen black soybean flour (80-MF). The addition of 80-MF, SGF, and EF significantly weakened dough strength but inhibited the starch retrogradation in black soybean-wheat composite dough during the cooling process, thus indicating that the degradation resistance of dough and end-products can be enhanced. Especially, EF presented a stronger effect on the mixing behavior of dough as compared to 80-MF and SGF at the same addition level. However, the maximum addition of EF was only 15% in the process of noodle preparation due to the effect of pre-gelatinized starch after the extrusion treatment. Furthermore, in comparison with 80-MF, it was found that SGF and EF significantly reduced the optimal cooking time, broken ratio, cooking loss, as well as improved the texture and sensory evaluation of noodles. The comprehensive analysis showed that noodles with 20% SGF content were the most acceptable. This study provides a crucial reference not only for noodle manufacturers but also for customers who prefer functional food.

Prediction method of CO2 production from electrical resistance of bread dough measured with a simple electrical multimeter in fermentation.

Novel devices were created to monitor CO2 production in dough fermentation. Three devices were made with probes of 15mm, 40mm square, and needle types, connected to a multimeter. Dough samples (0.5%, 1.0%, and 1.5% yeast) were filled in tailor-made container for fermentation and evaluated. Ratios of CO2 were predicted from the electrical resistance of the dough, because of dielectric characteristics of CO2 and dielectric theory. As fermentation progressed, the dough was expanded by holding of CO2, the resistance rapidly increased in the early stage and gradually increased in the late stage, in all cases. The production of CO2 was well estimated with respect to the yeast content. The comparisons of the predicted and experimental volume ratios showed similar patterns except for only one type (the 15mm square). It was concluded that the electrical method could be an efficient alternative to the volumetric method to measure CO2 production.

Chemical, physical, rheological and sensory properties of biscuit fortified with protein hydrolysate from cephalothorax of Pacific white shrimp.

Chemical, physical, rheological and sensory properties of biscuits fortified with shrimp protein hydrolysate powder (SHP) at various levels (0-7.5%, flour substitution) were investigated. The addition of 7.5% SHP slightly decreased diameter of biscuit and thickness was decreased as SHP at levels of 2.5-7.5% was incorporated. Hardness and fracturability of biscuit decreased as the levels of SHP was higher than 1.25 and 2.5%, respectively. Surface of biscuit became more reddish and yellowish as SHP was added. The addition of 5% SHP increased likeness score of resulting biscuit. Fortification of SHP affected the viscoelastic properties of dough. Deformation resistance and strength of dough decreased with increasing levels of SHP. Additional volatile compounds including aldehyde, ketone, alkane and ether, were detected when 5% SHP was incorporated, thus more likely contributing to odor and flavor of resulting biscuit. The addition of 5% SHP into biscuit resulted in the increased protein content with reduction of carbohydrate. Therefore, the biscuit could be fortified with 5% SHP and had higher nutritional value and increased sensory properties.

Possibilities for utilization of dietary fiber-rich supplement from pepper (Capsicum annum L.) processing waste in bakery products

<p>By the application of processes of stabilization through drying,separation of seed and grinding of remaining placenta dietaryfiber-rich powdered product was obtained from pepper (Capsicumannum L.) processing waste. Effects of dosing of pepper placentabasedsupplement (1, 2 and 3%) on farinograph, extensographand amylograph parameters, as well as test baking, wereconducted in this study.Addition of pepper placenta-based supplement resulted in anincrease of farinograph water absorption in obtaining of darkerand more intensively colored bread crust and in smaller and moreevenly distributed pores of breadcrumb. It also inhibited thefirming of breadcrumb during bread shelf life. The main negativeeffects of the application of placenta-based supplement were theincrease of dough resistance and the decrease of breadcrumbcohesiveness.</p>

Farinograph Vs. Alveograph in Predictive Modelling of Wheat Flours Quality

AbstractThe aim of the research was to determine to what extent the farinograph and alveograph parameters correlate with each other, and with the physical-chemical parameters, frequently used in the evaluation of wheat flours quality. Thus, 81 samples of wheat flours were analyzed. We found a better correlation of alveographic parameters, such as Extensibility and Mechanical Work (r2varied between 0.48-0.51), with Protein content and Gluten content of flours, compared to farinographic parameters: Development time and Stability (r2varied between 0.25-0.35). A poor correlation between farinographicand alveographic parameters was observed, the maximum value of the determination coefficient being r2=0.40, between Stability and Mechanical Work. The factorial analysis led to the highlight of four principal components. The first principal component was strongly correlated with the Protein content (including Gluten) of flours, with most farinographic (except for Water absorptin) and alveographic parameters (Mechanical work, W and Extensibility index, G). This component appears to express the tolerance of flours to the mechanical stress, exerted in the dough phase and their ability to preserve the own viscosity under mechanical stress conditions. The second principal component is related to the dough resistance to deformation, as expressed by the alveographic parameters Resistance and the P/L ratio. Principal components three and four were strongly correlated with flours ash (extraction degree) and amilolytic activity.

Effect of brine solution as a wheat conditioner, on lipase, amylase, and lipoxygenase activities in flour and its corresponding dough rheological properties

Wheat conditioning plays a key role on the final quality of flour and consequently it dough and bread. Three levels of brine solution (0.5, 1, and 1.5%) were added to wheat and the grains were conditioned for 24 hr at room temperature. Results suggested that lipase activity was decreased significantly in proportion to salt content of the brine, which may have a positive impact on dough quality. Salt had a significant negative effect (p < .05) on amylase activity. A significant increase was evidenced for lipoxygenase activity in all salt percentages. Use of brine solution, while leading to reduced water absorption and degree of dough softening, increases dough development time and dough resistance to extension. The ratio of dough resistance to extension to extensibility increased along with energy during fermentation. The changes indicated that conditioning of wheat by brine solution may improve flour strength and dough ability to keep the gases produced during fermentation. Practical applications Wheat enzymes, for example, amylase, lipase, and lipooxygenase, have been a matter of interest as they may have positive or detrimental effects on the flour color, dough rheological properties, and bread quality particularly its porosity and volume. During conditioning of the grain, most of the enzymes are activated; however, there are reports that their activity might be affected by the presence of salt. This study was performed to monitor possible beneficiary wheat enzymes' activation during conditioning. The information will be useful for millers in terms of color of the flour and bakers who are involved with the dough and its rheological properties.

Wheat flour, bread and biscuits enriched by linseed fibre - comparison of harvest year, linseed variety and addition level

Wheat flour was fortified by 2.5, 5.0 or 10 wt. per cent of linseed fibre, gained from seeds of golden flax varieties Amon and Raciol and brown one Recital (granulation 500 - 700 m), prepared from 2015 and 2016 harvests. Using analytical tests, namely sedimentation according to Zeleny and Falling Number, basic technological quality of flour composites was mostly independent on all three observed factors (harvest year, linseed variety and addition). Rheological tests included the farinograph, the extensigraph and the amylograph proofs. Enhancement by brown and yellow flax fibre significantly contributed to rise of farinograph water absorption and to dough stability shortening, directed mainly by addition level. Extensigraph curves course depended on dough resting time, higher differences between wheat control and flour composites were observed after 60 min dough resting. Linseed fibre weakened dough extensibility, and energy as area under curve also partially decreased about 3, 8 and 25% in average as portion of alternative materials in dough has risen. Compared to control, suspension viscosities of tested flour composite generally increased; the strongest effect was recorded for composite samples from harvest year 2016. During dough leavening, tested samples were differentiated according to maturograph dough resistance, and interaction of all three factors was identified. Regardless to variantion in dough machinability, specific volumes of composite bread samples were similar through whole sample set - any unequivocal trend was found. Somewhat worse vaulting of bread was calculated for buns manufactured from raw materials of 2016 harvest. Reversely, linseed fibre produced in 2015 improved crumb softness, especially at 5% enhancement (about ca 50% in average). The lowest addition of linseed fibre resctricted biscuits spread during baking in the highest extent, but rising level of enhancement suppressed elevated dough elasticity. Both cereal products were considered as acceptable for common consumers. Multivariate PCA method verified changes mainly in protein visco-elastic properties, which were reflected in bread and biscuits quality in an opposite manner. Based on this statistics, quality of wheat controls was comparable in both harvest year if related to changes induced by linssed fibre. In opposite to this, technological and consumer's parameters of flour composites and manufactured cereal products were statistically dependent of harvest year of linseed. As presumed, the lowest addition level brough the smallest changes; multiplied fortification caused gradual variation in results of all conducted proofs. Owing to high dietary fibre content in linseed fibre (over 50%), the medium dosage of the alternative material (i.e. 5% addition) could be recommended for praxis.

Application of sourdough in the production of fat- and salt-reduced puff pastry

Sourdough (SD), as a natural ingredient, has the highly promising potential to compensate the effect of salt reduction on flavour and the consequent influence on further sensory characteristics in bakery products. The objective of this research was to determine the impact of SD (5, 10 and 20% flour basis) on the structure, flavour and quality characteristics of puff pastry with reduced fat (− 40%) and salt (− 30%) content (RFRS) as well as the rheological properties of the resulting dough. A range of empirical rheological tests was carried out including dough extensibility, dough stickiness and GlutoPeak test. Subsequently, the baked puff pastry quality was investigated using a VolScan, texture analyser, C-Cell and sensory analysis. SD addition significantly changed rheological properties of the basic dough reduced in fat and salt as well as a number of major quality characteristics for the resulting puff pastry. Dough resistance decreased and dough stickiness increased (p < 0.05). Gluten formation was delayed for the higher in salt control and accelerated upon salt reduction as well as increasing levels of SD incorporation. Furthermore, SD addition weakened the gluten network. To some extent, RFRS containing SD were significantly enhanced in texture. Peak firmness of RFRS with SD was significantly decreased when compared to RFRS without SD. Furthermore, the specific volume of RFRS with 5 and 10% SD was significantly higher than for RFRS containing no SD. Finally, supported by a sensory study, the flavour and texture of reduced fat and salt pastry were distinctly improved by 10% SD addition.

Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation

The aim of this study was to optimize dough formulation using flours of different strength, through the supplementation of different levels of transglutaminase (TG) and vital gluten (VG). For this purpose, the experimental design took into consideration different factors including 3 different flour strengths (weak, medium and strong), 4 levels of TG (0, 0.05, 0.1 and 0.2% of flour weight), two levels of VG (0 and 1% of flour weight) and 4 different resting times (45, 70, 90 and 135 min). The rheological behavior of the obtained doughs was assessed using the SMS/Kieffer Dough and Gluten Extensibility Rig fitted to a texture analyzer. Multivariate analysis showed that dough resistance (R) and extensibility (E) were significantly (p ≤ 0.05) affected by all the studied factors, particularly flour strength and resting time. Considering data analysis results, the combinations enabling an increase in R for each flour type were identified: for strong flour (RT = 45min, TG = 0.2%, VG = 1%), medium flour (RT = 45min, TG = 0.1%, VG>1%) and weak flour (RT = 45min, TG>0.2%, VG>1%). Overall, results indicated that even low supplementation of TG and VG changed dough rheological quality of the flours strongly, suggesting further work to assess their influence on bread-making quality.

Influence of black tea fractions addition on dough characteristics, textural properties and shelf life of wheat bread

Theanine (T) and polyphenols (P) enriched fractions obtained from decaffeinated black tea dust by fractionation on a XAD resin, were incorporated into wheat bread formulation. The effect on dough properties and quality characteristics of supplemented breads was investigated. The development time and mixing resistance of dough was significantly increased by P fraction addition, indicating a stronger dough structure. P inhibited the Gram-positive bacteria, while E. coli was only inhibited by T fraction. Addition of P fraction provided an extension of bread shelf life up to 4 days as compared to control bread, while T fraction increased shelf life for 1 day. P fraction hindered the retrogradation of amylopectin which had no antifirming effect in bread. During storage, starch retrogradation in P bread crumbs was significantly retarded as compared with the control. P fraction produced darker, harder and coarser crumb structure and lower loaf volume. Crumb hardness was negatively correlated with bread volume (r = − 0.90, p < 0.05). The electronic nose system discriminated the bread odor based on the fraction used. Bread samples of different storage times were distinguished by e-nose with discrimination index above 90.

Effect of Golden and Brown Linseed Fibre on Wheat Flour Pasting, Dough Properties and Bread Quality

Wheat flour was enhanced by linseed fibre, characterised by granulation 500–700 μm. Using seeds from 2015 flax harvest, linseed fibre was gained from two golden and one brown linseed varieties (Amon, Raciol and Recital, respectively). Additions at levels 2.5% and 5.0% affected amylases activity and protein technological quality softly, evaluated by Falling Number and Zeleny sedimentation tests, respectively. Both brown and yellow linseed fibre significantly supported extensograph elasticity of non-fermented dough. Baking potential of composites tested evaluated as extensograph energy significantly decreased about 7–18%, likely owing to dilution of dough gluten skeleton. Pasting behaviour of flour composites reflected a hydrophilic character of non-traditional material — amylograph viscosity was elevated from 590 units to ca 700 units by Amon and Recital fibre, and to ca 930 units by Raciol fibre. Pasting profiles of flour composites, recorded by using of Rapid Visco Analyser, confirmed this finding. Dough fermentation was represented by maturograph test, during which the tested samples were differentiated in part according to the dough resistance. Reflecting small modifications in dough visco-elastic properties, specific volumes of bread buns were similar trough whole sample set. A weak worsening of buns vaulting reflected a partial disruption of dough gluten skeleton. Consumer’s quality of all enhanced bread variants was evaluated in category acceptable, determined as crumb penetration (values higher than 20 mm).

Effects of high temperatures and drought during anthesis and grain filling period on wheat processing quality and underlying gluten structural changes.

Climate changes do not only affect wheat yield, but also its quality. Information on this topic gathered so far is somewhat contradictory and insufficient. Climate changes also affect wheat indirectly through their influence on the ecosystem, including insects and fungi that affect wheat technological quality. The aim of this study was to examine trends in structural and technological changes of wheat quality under conditions typical of climate changes. With this in mind, three groups of wheat varieties with the same Glu-score were examined in three production years, characterized by different production conditions. A production season characterized by climate change conditions results in lower activity of amylolytic enzymes. What is more, it results in lower content of gluten, higher gluten index value, its decrease after 1 h to 37 °C, lower number of free SH groups and higher content of free amino groups, which result in lower alveograph W, lower farinograph WA and higher extensograph dough resistance. Variability in wheat quality produced under different climatic conditions is mainly influenced by the production conditions, including their influence on ecosystem factors. The influence of wheat cultivar genetic predisposition is much less expressed. This indicates that differences among cultivars with different Glu-score might be diminished under the influence of altered production conditions, as a consequence of climate change. © 2017 Society of Chemical Industry.

Wheat flour quality evaluation from the baker’s perspective: comparative assessment of 18 analytical methods

In this study, we sourced 37 commercial flours from 14 mills based on 7 countries and analysed them with a total of 18 methods, generating 90 single analytical values for each flour. The 18 methods were chosen to cover the analytical practice of most European mills and bakery companies, as well as particle charge detection, GlutoPeak and solvent retention capacity as emerging methods. We investigated the relationship between the data from the individual methods, and performed a principal component analysis to describe the structure of the data set and identify the main underlying flour properties. Four principal components accounted for 64.8% of the total variance. They were interpreted as (PC1) starch gelatinization properties, (PC2) hydration properties, (PC3) dough resistance at variable water amount, and (PC4) dough strength at fixed water amount. From the emerging methods, solvent retention capacity (sodium carbonate and water) was highly correlated with PC2, while the GlutoPeak max torque was highly correlated with PC4.

Factors influencing on grain and flour quality of new varieties of bread winter wheat. 3. Flour strength and its components

Purpose. To study the influence of genotype, weather conditions of the year and predecessors on flour strength and its components in new bread winter wheat varieties bred at Myronivka. Methods. The studies were conducted in 2012–2014 with winter wheat varieties Gratsіia myronіvska, MІP Vyshyvanka, MІP Dniprianka, Trudivnytsia myronіvska on the fields of breeding rotation of MIW with predecessors green fallow (mustard) and maize for silage in main competitive strain testing at the Laboratory of Winter Wheat Breeding. The variety Podolianka was the standard. Results. The influence of weather conditions of the year and genotype on flour strength index (W value, deformation energy) was quite significant (64 and 27 % respectively) with less effect of predecessor (3 %). The variety MIP Vyshyvanka formed averaged high level of flour strength (W value of 288 unit of an alveograph) over years and predecessors. P value (dough resistance to pressure, resilience) in the varieties studied was significantly influenced by weather conditions of the year (82 %), genotype (15 %) and insignificantly by predecessor (1 %). High values were noted in the varieties Hratsiia myronivska and MIP Dniprianka (108 and 92 mm, respectively). The influence of genotype, weather conditions of the year and predecessor on the L value (extensibility of dough) was quite significant (35; 34 and 17 %, respectively). The varieties Hratsiia myronivska and MIP Vyshyvanka were distinguished with stability of this index. P/L ratio was significant influenced by weather conditions of the year and by genotype (49 and 42 %, respectively), less but still reliably by predecessor (3 %). A significant dependence of dough elasticity index (Ie) of the varieties studied on genotype, weather conditions of the year and predecessors (58; 24 and 4 %, respectively) was revealed. For three years, the variety MIP Vyshyvanka was stable according to the Ie. Conclusions. The undoubted influence of the factor ‘weather condition of the year’ and significant influence of the factor ‘genotype’ on the flour strength and its components tested was established. The factor ‘genotype’ maximally influenced on elasticity index, resilience and extensibility of dough, while the factor predecessor significantly influenced on the extensibility of dough. For levels of the most of the technological indices of flour quality the variety MIP Vyshyvanka was distinguished which according to the flour strength belongs to group of strong wheat and can be a source of this character.

Linseed fibre - effect on composite flour properties and cereal products quality

Wheat flour was fortified by 2.5 or 5.0 wt. per cent of linseed fibre, gained from seeds of golden flax varieties Amon and Raciol and brown one Recital (granulation 500 - 700 m), prepared from 2015 harvest. Technological quality of six flour composites was described analytically by Falling Number and Zeleny sedimentation test. Both screening methods shown a little impact on amylases activity and protein quality, respectively. Rheological tests included the farinograph, the extensigraph and the Rapid Visco Analyser (RVA) proofs. Additions of brown and yellow flax fibre significantly increased farinograph water absorption and shortened dough stability, somewhat stronger by addition of brown linseed fibre. Extensigraph curves course depended on dough resting time, higher differences between wheat control and flour composites were observed after 60 min dough resting. Linseed fibre supported dough extensibility, and energy as area under curve significantly decreased about 7 - 18%, mainly due to increasing alternative material portion in dough. In general, fibre is characterised as hydrophilic material, and pasting profiles of flour composites confirmed this experience. During dough leavening, tested samples were differentiated according to maturograph dough resistance; optimal leavening time of wheat-linseed fibre dough was shorter than control. Regardless described modifications in dough machinability, specific volumes of bread buns were similar though whole sample set. A weak worsening of buns vaulting reflected a partial dilution of dough gluten skeleton. Cut-off biscuits were characterised by gradually lowering spread ratio, correspondingly to elevated dough elasticity. Laboratory prepared elbow-pasta have the same cooking time as the control (8.0 min), and data variation could not be attributed to linseed fibre or addition level. All three cereal products were found to have acceptable sensory profiles. PCA method verified partial lowering of protein quality and pointed at tested sample differentiation according to linseed addition level.