Influence of Flaxseed Flour on Dough Rheology from Wheat-Flaxseed Meal

Abstract

To add new raw materials to the bread recipe in order to increase the nutritional value is associated with the changes of the properties of the dough. First of all, these changes relate to the fermentation processes and rheological properties. Flax can be used for directional modeling of food value of bread. However, the effectiveness of the enrichment of bread, as well as the degree of its influence on the technological properties and fermentation of the dough, depends on the dosage of flax. The objects of the study were flour mixes from wheat flour bakery and flour from oil cake flaxseed in the ratio of 92.5%:7.5%; 90.0%:10.0% and 87.5%:12.5%. Rheological properties of the dough were studied in the Mixolab. There were some established differences in the parameters of the rheological profile of the flour mixtures and fermentation of the dough obtained on their basis. Water absorption capacity increases consequently with the increase of dosage of flaxseed flour, kneading time, the time of the stable state of the dough and its initial acidity. "Viscosity", "Amylolytic Activity" and "Retrogradation" are decreasing. This contributes to a more rapid maturation of the dough and reduces the total duration of its fermentation 1,5 times.

Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

“…As the levels increased the water absorption capacity increased, but the viscosity, amylolytic activity, and retrogradation decreased. All of these lead to a rapid dough maturation, thus reducing by 1.5-times the total fermentation duration [185,186].…”

Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread

“…Replacing part of the wheat flour with another raw material that does not contain gluten proteins and contains a lot of other proteins and mucilage impedes the creation of a gluten network [22]. Flax cake and lupine flour are characterized by high water absorption because of their fiber content [3,7,8,23]. During the dough formation process, absorbed water surrounds protein molecules, which makes it difficult for gliadins and glutenins to bond.…”