Effect of the Use of Ground Flaxseed on Quality and Chemical Composition of Bread

Effects of ground flaxseed on bread quality, staling, and in particular on gamma-tocopherol and unsaturated fatty acid composition were determined. Ground flaxseed was added in concentrations of 10, 15, 20, and 25% to wheat flour sample. Results showed that the use of ground flaxseed at a 10% level markedly increased loaf volume, specific loaf volume, Dallman degree and retarded bread staling. Oil and gamma-tocopherol content and proportion of linolenic acid in fatty acid composition went up as the ratio of flaxseed flour in bread formulation was increased. Oil, gamma-tocopherol content, and proportion of linolenic acid in fatty acid varied in the range of 1.48-8.20%, 0.2-0.24 g/kg sample oil, and 50.25-55.55%, respectively in breads enriched with flaxseed flour. During bread staling, the change in peroxide values, gamma-tocopherol content, and fatty acid distribution were not significant. Bread samples were tested for crust color appearance, crumb color, shape-symmetry, external appearance, mouth feel, and taste-aroma. The general acceptability was good at the level of 15% flaxseed flour addition and other substitute levels were found satisfactory.