Effects of Flaxseed Enrichment on Wheat Dough and Bread Crumb

Abstract

The effects of ground flaxseed enrichment (10%, 15% and 20%) on large deformation rheological behavior of dough and instrumental textural properties, specific volume, and hardening kinetics of bread were investigated. Dough samples were characterized using the Kieffer-type extensibility rig.  The texture profile analysis (TPA) technique and compression test were conducted on bread crumbs. The peak load, deformation at peak load (D-Peak), and distance to rupture point (D-Rupture) of dough showed a tendency to decrease with increasing level of flaxseed enrichment. However, the reduction of these values was significant only when the enrichment was at 20% whereby the values of peak load, D-Peak, and D-Rupture decreased for 29.5%, 25.6%, and 47.7%, respectively. Similarly, for bread product, the enrichment could be made up to 15% without significant change in the hardness, cohesiveness, springiness, chewiness, and specific volume. Bread with 20% flaxseed enrichment showed a significant increase of hardness and chewiness by 41.0% and 21.34%, respectively, and a decrease of cohesiveness, springiness and specific volume by 10.4%, 2.1% and 11.0%, respectively. Bread crumb hardening occurred with a higher rate at 4°C than at 18°C. Flaxseed enrichment could help retarding bread crumb hardening.