Physicochemical properties of steamed bread fortified with ground linseed (Linum usitatissimum)

Abstract

Chinese steamed bread (CSB) is a staple food among Asian populations. Linseed (Linum usitatissimum) is an emerging 'healthy' food ingredient rich in a range of bioactive components. Ground linseeds were incorporated in northern style CSB formulation up to 20%. Various physico-chemical, nutritional and sensory properties of the resulting CSB were studied. Linseed addition decreased the specific volume and spread ratio of CSB, while increasing the hardness and chewiness in a dose-dependent manner. Linseed addition up to 15% little affected the overall sensory acceptability of CSB. Nutritionally, linseed addition increased the in vitro antioxidant activities of CSB, while decreasing in vitro starch digestibility and expected glycaemic index. It may be concluded that linseed has the potential to enhance the nutritional quality of CSB without negatively affecting the eating quality.

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread

“…Our results indicated that incorporating FF at varying levels adversely affects the texture of CSB. Similar result was also observed from Zhu and Li, 27 where FF addition inuenced the textural properties of CSB.…”

“…When the proportion of FF increased, the wet gluten content of mixed powder decreased because gluten content is diluted and gluten structure formation is prevented. 27 The dough network stability decreased probably due to the high content of lipids and cellulose from FF and due to the gluten dilution, taking into account that axseed contain low amount of gluten. The SEM micrographs further conrmed that FF has a strong dilution effect on gluten, reduces the strength of dough, and hinders the formation of gluten network structure.…”

“…19,26 Research also indicates that it is possible to add up to about 15% ground linseed in dough and this has minor effects on the overall sensory acceptability of CSB. 27 However, studies on the production of CSB added with FF reported were not enough so far. It is necessary to further study the effect of axseed addition on CSB's structure and quality.…”

Cold‐pressed flaxseed oil by‐product as a new source of fat replacers in low‐fat salad dressing formulation: Steady, dynamic and 3‐ITT rheological properties

“…But it has been faced with a significant challenge by reducing fat content. Reduced‐fat, low‐fat, or fat‐free versions of food products without critical changes in pourability, appearance, palatability, texture, rheological, and sensory properties have been attempted to formulate by food scientists (Zhu & Li, 2019). By obtaining reduced‐fat salad dressings, fat‐based fat mimetics are used to emulsify, provide mouthfeel, and hold flavorants; carbohydrate‐based ones are used to increase viscosity, to provide mouthfeel, and to texturize, protein‐based ones are used to texture, and provide mouthfeel (Ma et al., 2013).…”

“…By‐product obtained after cold press process has high nutritional value and some technological properties such as emulsifier, stabilizers, and fat replacers (Drozłowska et al., 2020; Stewart & Mazza, 2000). (Zhu & Li, 2019) studied the effect of flaxseed addition on the physicochemical, nutritional, and sensory properties of the Chinese steamed bread. It was reported that flaxseed addition (15%) increased the in vitro antioxidant activities, while decreased in vitro starch digestibility of bread without affecting the sensory property significantly.…”