Effect of golden and brown linseed fibre on wheat flour pasting, dough properties and bread quality

Abstract

Wheat flour was enhanced by linseed fibre, characterised by granulation 500-700 μm. Using seeds from 2015 flax harvest, linseed fibre was gained from two golden and one brown linseed varieties (Amon, Raciol and Recital, respectively). Additions at levels 2.5% and 5.0% affected amylases activity and protein technological quality softly, evaluated by Falling Number and Zeleny sedimentation tests, respectively. Both brown and yellow linseed fibre significantly supported extensograph elasticity of non-fermented dough. Baking potential of composites tested evaluated as extensograph energy significantly decreased about 7-18%, likely owing to dilution of dough gluten skeleton. Pasting behaviour of flour composites reflected a hydrophilic character of non-traditional material-amylograph viscosity was elevated from 590 units to ca 700 units by Amon and Recital fibre, and to ca 930 units by Raciol fibre. Pasting profiles of flour composites, recorded by using of Rapid Visco Analyser, confirmed this finding. Dough fermentation was represented by maturograph test, during which the tested samples were differentiated in part according to the dough resistance. Reflecting small modifications in dough visco-elastic properties, specific volumes of bread buns were similar trough whole sample set. A weak worsening of buns vaulting reflected a partial disruption of dough gluten skeleton. Consumer's quality of all enhanced bread variants was evaluated in category acceptable, determined as crumb penetration (values higher than 20 mm).

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

“…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]. Although flaxseeds and linseed products have been used in the production of bread, there are no clear guidelines for choosing grinders.…”

“…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].…”

“…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]. Cereal products enriched with flaxseed are characterized by a similar or improved shelf life compared to control products without these additives, suggesting that flaxseed may limit starch retrogradation and maintain moisture content [50].…”

“…In other studies [17,18], the sensory profiles of bread and other baking products with yellow and brown linseed fibrein the amounts of 2.5% and 5.0% were also acceptable. In another study, the sensory quality of wheat bread was improved up to a level of 10%-15% with flaxseed flour addition [19,20].…”

Rheological dough properties of organic spelt and emmer wheat for assessment of bread making quality

“…The pasting properties of starch might give useful information related to the quality of bakery products and should be investigated to establish alternative methods for the prediction of baking quality (Koksel et al, 2009). Mixolab has been applied for prediction and suitability of flours for different end-uses, e.g., the cookie and cake quality (Kahraman et al, 2008;Ozturk et al, 2008), the effect of antioxidants on dough mixing properties (Abdel-Samie et al, 2010), linseed fibre on wheat flour pasting and bread quality (Švec, Hrušková, 2018). The information related to Mixolab use for the evaluation of different aspects of hulled wheat flour quality is very limited (Bernas et al, 2016).…”