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Food Science and Technology International
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Effect of the Use of Ground Flaxseed on Quality and Chemical Composition of Bread

Ö. Mentes

Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara 06110, Turkey, mentes{at}eng.ankara.edu.tr

E. Bakkalbassi

Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara 06110, Turkey

R. Ercan

Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara 06110, Turkey

Effects of ground flaxseed on bread quality, staling, and in particular on {gamma}-tocopherol and unsaturated fatty acid composition were determined. Ground flaxseed was added in concentrations of 10, 15, 20, and 25% to wheat flour sample. Results showed that the use of ground flaxseed at a 10% level markedly increased loaf volume, specific loaf volume, Dallman degree and retarded bread staling. Oil and {gamma}-tocopherol content and proportion of linolenic acid in fatty acid composition went up as the ratio of flaxseed flour in bread formulation was increased. Oil, {gamma}-tocopherol content, and proportion of linolenic acid in fatty acid varied in the range of 1.48—8.20%, 0.2—0.24 g/kg sample oil, and 50.25—55.55%, respectively in breads enriched with flaxseed flour. During bread staling, the change in peroxide values, {gamma}-tocopherol content, and fatty acid distribution were not significant. Bread samples were tested for crust color appearance, crumb color, shape-symmetry, external appearance, mouth feel, and taste-aroma. The general acceptability was good at the level of 15% flaxseed flour addition and other substitute levels were found satisfactory.

Key Words: flaxseed • bread quality • {gamma}-tocopherol • fatty acids

Food Science and Technology International, Vol. 14, No. 4, 299-306 (2008)
DOI: 10.1177/1082013208097192
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