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

Abstract

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.

Composition, processing, and quality control of whole flaxseed products used to fortify foods

“…These health benefits have partly been attributed to the fact that flaxseed is a good source of essential omega-3 fatty acid, but also high quality of protein, soluble dietary fibers, lignans and multiple phytochemicals, which could exert anti-inflammatory, antioxidant, antihypertensive, glucose absorption control, immune suppression/enhancement, and so forth (Kaneda et al, 2016;Marambe et al, 2008;Mosavat et al, 2018;Rabetafika et al, 2011;Rodriguez et al, 2013;Silva & Alcorn, 2019;Tang et al, 2021). Ingredients isolated from flaxseed, such as oil, soluble dietary fibers, and lignans, have been incorporated into multiple food products to enhance their nutritional and functional properties (Basiri et al, 2018;Bastida et al, 2021;Hallund et al, 2008;Kairam et al, 2021;Lopusiewicz et al, 2019;Marie & Ivan, 2017). The isolation and purification of flaxseed ingredients often require complex extraction and/or separation processing, which undoubtedly increase the operation costs and environmental burden.…”

“…Ingredients isolated from flaxseed, such as oil, soluble dietary fibers, and lignans, have been incorporated into multiple food products to enhance their nutritional and functional properties (Basiri et al., 2018; Bastida et al., 2021; Hallund et al., 2008; Kairam et al., 2021; Lopusiewicz et al., 2019; Marie & Ivan, 2017). The isolation and purification of flaxseed ingredients often require complex extraction and/or separation processing, which undoubtedly increase the operation costs and environmental burden.…”

Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil

“…Wheat bread and biscuits could be enriched by linseed fibre for 5%, but a larger addition could cause adverse sensory evaluation. In other studies, the sensory profiles of bread and other baking products with yellow and brown linseed fibre [ 35 , 36 ] in the amounts of 2.5% and 5.0% were also acceptable. In another study, linseed at 30–50% substitution for flour greatly enhanced the nutritional qualities of some nutrients such as Linolenic acid, fiber and folate contents without affecting the overall acceptability of bakery products like breads and muffins [ 37 ].…”

Physicochemical, sensorial and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour

“…The cooking time of CHDNs was gradually reduced because the FF would decrease the amount of amylose in the mixed flour (Marie & Ivan, 2017). Cooking loss indicates the capacity of noodles to maintain their structural integrity during cooking in hot water (Ding et al ., 2021).…”