Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

Abstract

The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed–wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing the level of flaxseed whereas the moisture content (MC) decreased. The Falling Number values (FN) determined for the wheat–flaxseed composite flours increased by increasing the level of flaxseed. Within Mixolab data, greater differences were attributed to the eight parameters analysed: water absorption, dough development time, dough stability and all Mixolab torques during the heating and cooling stages. Also, a general decreased was also recorded for the differences between Mixolab torques which measures the starching speed (C3-2), the enzymatic degradation speed (C4-3) and the starch retrogradation rate (C5-4), whereas the difference which measures the speed of protein weakening due to heat (C1-2) increased. Composite dough behaviour presented a close positive relationship between MC and DT, and FN and PR with the C1-2 at a level of p < 0.05. The bread physical and sensory quality was improved up to a level of 10–15% flaxseed flour addition in wheat flour.

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].…”

“…Rice and corn flours (50%:50%) were used for the control sample (C) of gluten-free bread. Whole or ground flaxseeds in the amount of 10% were used in the bread recipe [16,21]. The amount of flaxseed additive was also determined experimentally in preliminary tests based on an organoleptic evaluation.…”

“…Flax addition gave the wheat bread high sensory acceptability [18]. Hrušková and Švec [16] reported that the addition of linseed fibre(2.5%, 5.0%) caused changes in the rheological properties of the dough. Furthermore, wheat bread and biscuits could be enriched by linseed fibrein the amount of 5%, but a larger addition could cause adverse sensory evaluation.…”

“…Flax addition gave the wheat bread high sensory acceptability [18]. Hrušková and Švec [16] reported that the addition of linseed fibre (2.5%, 5.0%) caused changes in the rheological properties of the dough. Furthermore, wheat bread and biscuits could be enriched by linseed fibrein the Bread with whole grains (W) and with fine particles (SKF, BKF, and LK) received significantly worse texture scores compared to bread with other ground seeds (SK, SKC, BK, and BKC), but its assessment was still better than control bread.…”