Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls

Sęczyk, Łukasz; Świeca, Michał; Dziki, Dariusz; Anders, Andrzej; Gawlik‐Dziki, Urszula

doi:10.1016/j.foodchem.2016.07.068

Cited by 86 publications

(59 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The ground cookie samples were stored at -20℃. The ground cookie samples (3 g) were extracted with 22.5 ml of a methanol:acetone:water (1:1:1; v/v/v) using a stirring hot plate (Model PC-420D, Corning, NY, USA) at 1000 rpm for 30 min according to the method of Seczyk et al [22] with slight modification. The extracts were centrifuged (6800×g) at 4°C for 30 min and extraction procedure was repeated two times.…”

Section: Total Phenolics Content Reducing Power and Antioxidant Actimentioning

confidence: 99%

Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening

Sung¹,

Lin²

2017

JFNR

View full text Add to dashboard Cite

The effects of beeswax-coconut oil organogels (7.5%, 10.0%, 12.5%, 15.0% and 17.5% beeswax, wt) quality-related characteristics of shortening replaced cookies were evaluated. The following quality attributes were measured: organogels melting points, fatty acids contents, proximate composition, color, texture, spread factor, sensory evaluation, antioxidant activity and storage stability. Peroxide values of cookie extracts made with organogels were dramatically lower than that of cookie made with shortening (p<0.05) which had a value of more than 10 meq/kg lipids, after 12 days storage at 60°C and strong oil rancid odor. All cookies made with organogels stored at 60°C for 20 days had peroxide values lower than 1.5 meq/kg lipids and no rancid odor, indicating the cookie was still in low oxidation condition. No significant differences were found in cookie dough texture, proximate composition, spread factor, reducing power. The melting point, texture profile of hardness and adhesiveness increased significantly with beeswax ratio increase in organogel. The total phenolic content of cookie extracts increases slightly (p>0.05), nevertheless, the antioxidant activity of cookie extracts with light or without light exposure for 2 hours decreases slightly. No significant differences in sensory attributes of cookies made with shortening and 12.5% beeswax-coconut oil organogel except crisp were revealed by 72 panelists. For cookie made with coconut oil, the oil separate out problem after baking was solved by adding more than 12.5% beeswax in organogel. Accordingly, cookies made with 12.5% beeswax-coconut oil organogel is considered the most acceptable and appropriate practice in processing cookies for commercial purposes of shortening replacement.

show abstract

Section: Total Phenolics Content Reducing Power and Antioxidant Actimentioning

confidence: 99%

Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening

Sung¹,

Lin²

2017

JFNR

View full text Add to dashboard Cite

show abstract

“…The ground layer cake samples were stored at -20°C. The ground gluten-free layer cake samples (3 g) were extracted with 22.5 ml of a methanol:acetone:water (1:1:1; v/v/v) using a stirring hot plate (Model PC-420D, Corning, NY, USA) at 1000 rpm for 30 min according to the method of Seczyk et al [20] with slight modification. The extracts were centrifuged (6800×g) at 4°C for 30 min and extraction procedure was repeated two times.…”

Section: Total Phenolics Content Dpph Radical Scavenging Assay and mentioning

confidence: 99%

“…The reducing power of 60% flaxseed flour replaced group was higher when compared with the groups above ( Figure 2C). The addition of flaxseed and its by-product to the cereal-based products was showed improving their antioxidant potential and phenolics content [13,20,34,35]. …”

Section: Phenolics Content and Antioxidant Potential Of Gluten-free Lmentioning

confidence: 99%

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

Sung¹,

Chai²

2017

JFNR

View full text Add to dashboard Cite

The aim of this study was to evaluate the influence of incorporation of xanthan gum and flaxseed flour on physicochemical, antioxidant properties and qualities of gluten-free layer cake replaced rice flour up to 60%. The incorporation of flaxseed flour increased crude protein, crude fat, ash and α-linolenic acid (increase up to 14.67% of total fatty acid with the replacement of 60% rice flour). Replacement of rice flour with flaxseed flour can mitigate the rate of hardness increase in gluten-free layer cakes. Significantly higher total phenolics content (114% increase), 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical scavenging activity (124% increase) and reducing power (213% increase) was observed in the addition of flaxseed flour comparing to rice flour layer cake. 60% Flaxseed flour supplemented cake resulted in higher batter viscosity but lower crust and crumb white index, batter density, center height, volume index and symmetry index of gluten-free layer cake. Sensory evaluation showed rice flour gluten-free layer cake with 0.8% xanthan gum addition had higher aroma, texture, flavor and overall acceptability followed by 40% flaxseed flour replaced cake. Incorporation of 40% flaxseed flour results in better characteristics gluten-free layer cakes and it is feasible for gluten-free cake application.

show abstract

“…-2%). In the case of milled flax hull enrichment, Sęczyk et al (2017) described only a weak decrease in loaf volume (ranging from 415-390 ml, ≈ -6%). The modified composition also led to a verifiable increase in crumb hardness in accordance with our findings.…”

Section: Resultsmentioning

confidence: 95%

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

Hrušková¹,

Švec²

2017

Czech J. Food Sci.

View full text Add to dashboard Cite

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.

show abstract

Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls

Cited by 86 publications

References 33 publications

Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening

Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

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

Contact Info

Product

Resources

About