Journal
JOURNAL OF FOOD SCIENCE
Volume 71, Issue 4, Pages S343-S348Publisher
WILEY
DOI: 10.1111/j.1750-3841.2006.00005.x
Keywords
flaxseed; breadmaking; sensory quality; storage
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This paper describes the effect of flaxseed on two bread formulations. The quality of bread rolls - containing flaxseed - and the quality of cinnamon rolls - containing flaxseed and flaxseed oil - is determined by sensory evaluation (texture, odor, and flavor), instrumental texture measurement and chemical analysis (fatty acids, fibre, secoisolarisiresinol diglycoside, and cadmium). Bread aging is monitored by measuring sensory attributes during storage. The results indicate that the flaxseed rolls retain moisture and softness more efficiently than the control rolls that do not contain flaxseed. No off-odors were detected during the storage period from 0 to 6 d at room temperature (+22 degrees C), although flaxseed rolls and cinnamon rolls were discovered to be high in in unsaturated fats. The major fatty acid in both bakery samples that contained flaxseed was alpha-linoleic acid. The flaxseed rolls were also high in fiber. Therefore, from a nutritional viewpoint flaxseed shows beneficial properties in breadmaking. It has a positive impact on the texture parameters during storage as well as on the nutritional composition, for example, the content of fiber and unsaturated fats.
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