Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

Xu, Yingying; Hall, Clifford; Manthey, Frank A.

doi:10.5539/jfr.v3n6p83

Cited by 19 publications

(24 citation statements)

References 36 publications

(42 reference statements)

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“…At high doses of flaxseed addition the gluten matrix may present physical interruption that can cause the dough weakening. A decrease of dough stability with the increase dose of flaxseed addition was reported by Koca and Anil (2007), Xu et al (2014). However at low doses of flaxseed addition, the dough stability increases in agreement with results obtained by Roozegar et al (2015a, b).…”

Section: Effects Of Formulation Samples On Stsupporting

confidence: 89%

“…The contour plot indicates that with the increased level of BFs and GFs addition in wheat flour, the CH decreased. These results are in disagreement with the results obtained by Xu et al (2014), Koca and Anil (2007), Marpalle et al (2014). However, Najila (2015) found no significant changes in water absorption with the increase level of flaxseed and Roozegar et al (2015a, b) found a decrease in water absorption with the increase of flaxseed addition similar with results obtained by us.…”

Section: Effects Of Formulation Samples On Dough Water Absorptionmentioning

confidence: 54%

“…The matrix design of the coded and real values of factors in order to establish the optimum addition of flaxseed in wheat flour is shown in Table 1. The levels of 0, 5, 10, 15, and 20% used in this study for the formulation factors namely brown and golden flaxseed flour to be incorporated in wheat flour were chosen taking into account the results obtained by different researchers in some previous studies (Marpalle et al 2014;Xu et Al. 2014;Koca and Anil 2007;Roozegar et al 2015a, b).…”

Section: Experimental Design and Statistical Methodsmentioning

confidence: 99%

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Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Codină

Mironeasa

2016

J Food Sci Technol

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The aim of this study was to assess the effects of brown flaxseed and golden flaxseed on the water absorption and the rheological parameters of wheat flour. The rheological properties were evaluated by the Mixolab. The optimum parameters were identified for high quality flaxseed-wheat composite flour bread. Each predictor variable was tested at five levels. The microstructure of dough was assessed by epifluorescence light microscopy. The substitution of 4.81/100 g for brown flaxseed and 5.07/ 100 g for golden flaxseed was found optimal. At the optimum level of brown and golden flaxseed, the water absorption of 55.07/100 g, dough development time of 1.28 min and dough stability of 10.04 min was observed. In terms of protein quality the optimum values were 0.41 N m for C2 and 0.69 for C1-2, and in terms of starch characteristics they were 1.56 N m for C3, 1.14 for C3-2, 1.33 N m for C4, 0.20 for C3-4, 1.97 N m for C5 and 0.60 for C5-4.

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Section: Effects Of Formulation Samples On Stsupporting

confidence: 89%

Section: Effects Of Formulation Samples On Dough Water Absorptionmentioning

confidence: 54%

Section: Experimental Design and Statistical Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Codină

Mironeasa

2016

J Food Sci Technol

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“…Partial dilution of the total gluten content of wheat dough was described to contribute to a prolonged development time (Xu et al 2014). Oil present in flaxseed flour may decelerate the absorption of water molecules into protein and polysaccharide structures.…”

Section: Resultsmentioning

confidence: 99%

“…Wholemeal flaxseed can also be prepared from roasted seeds (Xu et al 2014;Marpalle et al 2015). Flaxseed flour or fibre can be used to improve the quality of wheaten biscuits (Hrušková et al 2013), muffins or pasta.…”

mentioning

confidence: 99%

Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread Quality

Hrušková¹,

Švec²

2017

Czech J. Food Sci.

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Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fermented dough. The differences recorded between fibre from golden and brown flax seeds (GF and BF, respectively) were not significant; BF caused a stronger increase in non-fermented dough elasticity. The addition of both variants reduced fermentation times and partially decreased dough volumes during the three phases of the fermentation process. The results of the baking test corresponded with the altered rheological parameters of dough. Based on principal component and cluster analyses, representative features for each rheological test were identified: amylograph maximum (amylograph test), the pasting temperature (RVA test), dough softening degree (farinograph test), extensigraph ratio (extensigraph test) were selected as the representative features. For the evaluation of fermented dough behaviour, wheat flour-linseed fibre composites could be differentiated according to fermentation time (fermentograph test) and dough volume (OTG test). Statistics also confirmed the appropriateness of the crumb firmness parameter for a detailed specification of bread quality.

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Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

et al. 2018

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Background and objectives The need for cost‐effective, fast, and reliable techniques to evaluate wheat protein content and quality has led to the modification of available methods as well as the development of new methods. This review provides information on two emerging methods, that is, low‐field nuclear magnetic resonance (LF‐NMR) and low‐intensity ultrasound, with potential for evaluating wheat protein content and quality. Findings New techniques with additional capabilities have been developed over the years to provide wheat researchers with information that could not be acquired by the use of conventional methods. LF‐NMR and low‐intensity ultrasound are two emerging techniques in the world of cereal science whose speed, ease of operation, and reliability could promote their applications to wheat screening research studies. This review of these two potential wheat protein quality evaluation methods highlights the necessity of developing such cutting‐edge tools which are advantageous over the conventional tools. Conclusions Easy‐to‐use LF‐NMR and low‐intensity ultrasound seem to have the potential to provide nondestructive, fast evaluation methods that are superior to the currently used techniques in terms of accuracy and cost, respectively. However, further investigations to achieve complete development of such methods are still required. Significance and novelty The potential of LF‐NMR and low‐intensity ultrasound as fast, accurate, and cost‐effective wheat screening tools was confirmed through critical discussions and comparisons of a variety of most widely used wheat quality evaluation techniques.

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Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

Cited by 19 publications

References 36 publications

Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread Quality

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

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