Effects of selected antioxidants on physical and sensory characteristics of yeast bread containing flaxseed meal

Flaxseed has been identified as a potential functional food because of its high content of phytochemicals, alpha-linolenic (alpha-linolenic) acid and lignans. Flaxseed can be used in baked goods because of its minimal loss of alpha-linolenic acid. Alpha-linolenic acid is susceptible to oxidation and the development of off-aromas and flavours in the food. The focus of this study was to determine the effectiveness of both synthetic and natural antioxidants that were incorporated into a yeast bread that contained 15% flaxseed as a partial replacement for bread flour. The study evaluated the effectiveness of the antioxidants on the physical and sensory characteristics of the bread. Physical properties, such as per cent moisture and loaf volume, were not affected (P > 0.05) by the antioxidants, but ascorbic acid, butylated hydroxytoluene and butylated hydroxyanisole, independently, had a softening affect (P < 0.05) on crumb firmness. Sensory analysis indicated significant (P < 0.05) changes in aroma, grainy taste, aftertaste and moistness in all bread samples regardless of antioxidant, however, only ascorbic acid was rated as effective in maintaining a softer (P < 0.05) crumb.