The possibility of using by-products from the flaxseed industry for functional bread production

Wirkijowska, Anna; Zarzycki, Piotr; Sobota, Aldona; Nawrocka, Agnieszka; Blicharz-Kania, Agata; Andrejko, D.

doi:10.1016/j.lwt.2019.108860

Cited by 68 publications

(103 citation statements)

References 24 publications

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“…In other studies, texture analysis of wheat bread with by-products of flaxseeds showed that the mean values of hardness, springiness, and chewiness were modified by these additives [20]. The incorporation of flaxseed powders significantly reduced the hardness level of gluten-free bread crumbs [23]. Bread enriched by cold-pressing residues of brownlinseed-enriched bread stayed significantly softer at the end of their shelf life than the marketed bread [19].…”

Section: Crumb Texture Of Gluten-free Bread With Ground Flaxseedsmentioning

confidence: 86%

“…Flaxseeds, linseed flour, and other products from these seeds were used in different bread formulations and caused beneficial changes in rheological [16] and sensory evaluation [17][18][19][20][21]. For example, by-products from the flaxseed industrywere applied in wheat flour formulation of bread, and these results confirmed the usefulness of these residues in bakery production [22][23][24]. Other authors have also confirmed the possibility of using linseed fibre [17,19] or flaxseed flour addition [16,18,21].…”

Section: Introductionmentioning

confidence: 88%

“…It has been confirmed that these seeds have a high fat content, which is why the oil is pressed from them. In addition, flour is produced from by-products [22][23][24]. Flax flour available in the marketis usually skimmed flour, but considering the health benefits, we wanted to get whole-grain flour.…”

Section: Grinding Energy and Particle Size Distribution Of Flaxseedsmentioning

confidence: 99%

“…In other studies [27] where rice flour was fractionated in fine and coarse parts and used for making gluten-free bread, a higher specific volume of bread was obtained when a coarser fraction and great dough hydration were combined. With respect to the addition of flaxseeds flour, other studies also reported that the incorporation of these seed powders increased the specific loaf volume of gluten-free bread [23]. Previous studies have not been done for various fractions of ground flaxseed material.…”

Section: Basic Baking Properties Of Gluten-free Bread With Ground Flamentioning

confidence: 99%

“…loaf volume of gluten-free bread [23]. Previous studies have not been done for various fractions of ground flaxseed material.…”

Section: Basic Baking Properties Of Gluten-free Bread With Ground Flamentioning

confidence: 99%

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Impact of Whole and Ground-by-Knife and Ball Mill Flax Seeds on the Physical and Sensorial Properties of Gluten Free-Bread

2020

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The aim of the study was to compare the physical and sensory properties of gluten-free bread with the addition of whole and ground flax seeds. The grinding process of flax seeds was carried out using a knife grinder and ball mill. After short-knife grinding (20 s) (GM-200, Retsch), the seeds were divided into whole (average particle size 0.634 mm), coarse (769 mm) and fine (0.328 mm) flour, and these flours were additionally ground with ball milling (60 s) (Pulverisette 6, Fritsh). The grinding energy of seeds was evaluated. Baking of gluten-free bread was performed with 10% addition of different forms of whole and ground flaxseeds. The colour, volume, texture and sensory parameters of bread were evaluated. In addition, the crumbling index of bread was developed and defined as the percentage share of crumbed pieces of the bread slice in relation to the mass of the entire crumb sample cut out together with crumbs. Specific grinding energy of flaxseeds during short (20 s) knife grinding was equal to 109.5 J·g−1, and additional ball milling (60 s) caused significantly (α = 0.05) more than 4 times higher energy consumption, but more reduced particles of whole (0.497 mm), coarse (0.621 mm) and fine flour (0.308 mm) were obtained. After adding ground seeds, it was necessary to add more water to the dough, which increased dough yield from 220% to 240% and even to 260% when ball milling of coarse flax flour was applied. The most significant increase in the volume of bread and the most reduced crumbling was observed for breads with addition of coarse fractions of flaxseeds ground with ball milling. In comparison with the control sample of gluten-free bread; significant improvement in bread volume, textureand sensory evaluation was observed after using both whole and ground flaxseeds. Furthermore, the crumbling index was related to an organoleptic evaluation and can be used in bread quality assessment as a complement to instrumental texture measurements.

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Section: Crumb Texture Of Gluten-free Bread With Ground Flaxseedsmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 88%

Section: Grinding Energy and Particle Size Distribution Of Flaxseedsmentioning

confidence: 99%

Section: Basic Baking Properties Of Gluten-free Bread With Ground Flamentioning

confidence: 99%

“…loaf volume of gluten-free bread [23]. Previous studies have not been done for various fractions of ground flaxseed material.…”

Section: Basic Baking Properties Of Gluten-free Bread With Ground Flamentioning

confidence: 99%

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Impact of Whole and Ground-by-Knife and Ball Mill Flax Seeds on the Physical and Sensorial Properties of Gluten Free-Bread

2020

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Use of tea fibers as a source of dietary fiber in wheat flour and bread

et al. 2021

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Background and objectives Tea fiber is a co‐product of black tea production. It is a cheap and good source of fiber and polyphenols. In this study, the impact of finely ground tea fiber addition (2.5, 5.0, 7.5, and 10.0%) on wheat dough and bread was evaluated. Findings Tea fiber contained 8.39% moisture, 15.65% protein, 1.58% fat, 3.63% ash, 17,289 mg GAE/kg tea fiber phenolic, and 67.62% total dietary fiber. The addition of tea fiber (2.5%, 5.0%, 7.5%, and 10.0%) decreased dough stability and extensibility, index of swelling, baking strength, loaf volume, and specific volume while increased dough development time, water absorption, dough tenacity, configuration ratio, the degree of dough softening and firmness. The baking loss of bread made with tea fibers and control were not significantly different. Crumb characteristics were similar to control loaf, except bread with 10.0% tea fiber added. The control, bread with 2.5% and 5.0% had the same sensory parameters. Conclusion In bread making, 2.5% of tea fiber can be recommended as a fiber‐enriching agent. Significance and novelty This paper shows the characterization of tea fiber and its effect on wheat flour and dough.

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Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour

Mondal

Eun

2023

Cereal Chem

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Background and Objectives: The nutrient content, antioxidant status, yeast fermentation ability, and sensory aspects of baked goods may be impacted by the inclusion of different forms of fiber in the formulation. The main goal of this study was to assess the effects of adding burdock root flour (BRF) as an ingredient in bread baking. Therefore, BRF was used in place of 3%, 6%, and 9% of wheat flour to test its effect on yeast fermentation and the structure and quality of bread.Findings: A correlation between fermentation time and dough volume was established during the partial addition of BRF to replace wheat flour. The addition of BRF negatively influenced the gas generated during fermentation (ranging from 6.74 to 4.65 ml/min), reducing the final bread volume. The specific volume of bread was demonstrated to be reduced by over 50% as a result of the inclusion of BRF. However, there was a large rise in the protein, minerals, and antioxidant capacity of the bread with added BRF owing to BRF's high polyphenol and flavonoid contents. As the BRF concentration in the bread increased, the values of the crusts' lightness (L*), greenness/redness (a*), and yellowness/blueness (b*) decreased, while the values of the a* and b* increased in the crumb. Scanning electron microscope analysis revealed a denser bread structure due to the addition of BRF. Furthermore, bread with added BRF became harder, chewier, gummy, and springier while losing its crumb cohesion. However, cohesiveness exhibited the opposite tendency to hardness during bread storage.Conclusions: Substituting BRF in place of wheat flour significantly increased the nutritional quality, total polyphenol, and total flavonoid levels (p < .05).Based on the sensory evaluation, bread with 3% BRF substitution had similar overall acceptability compared with the control bread samples. Significance and Novelty: The study's results may support using BRF as a supplemental raw material for high-quality bread making.

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The possibility of using by-products from the flaxseed industry for functional bread production

Cited by 68 publications

References 24 publications

Impact of Whole and Ground-by-Knife and Ball Mill Flax Seeds on the Physical and Sensorial Properties of Gluten Free-Bread

Impact of Whole and Ground-by-Knife and Ball Mill Flax Seeds on the Physical and Sensorial Properties of Gluten Free-Bread

Use of tea fibers as a source of dietary fiber in wheat flour and bread

Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour

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