Linseed fibre - effect on composite flour properties and cereal products quality
DOI:
https://doi.org/10.5219/729Keywords:
brown and golden linseed fibre, dough rheology, bread, biscuits, pasta, principal component analysisAbstract
Wheat flour was fortified by 2.5 or 5.0 wt. per cent of linseed fibre, gained from seeds of golden flax varieties Amon and Raciol and brown one Recital (granulation 500 - 700 m), prepared from 2015 harvest. Technological quality of six flour composites was described analytically by Falling Number and Zeleny sedimentation test. Both screening methods shown a little impact on amylases activity and protein quality, respectively. Rheological tests included the farinograph, the extensigraph and the Rapid Visco Analyser (RVA) proofs. Additions of brown and yellow flax fibre significantly increased farinograph water absorption and shortened dough stability, somewhat stronger by addition of brown linseed fibre. Extensigraph curves course depended on dough resting time, higher differences between wheat control and flour composites were observed after 60 min dough resting. Linseed fibre supported dough extensibility, and energy as area under curve significantly decreased about 7 - 18%, mainly due to increasing alternative material portion in dough. In general, fibre is characterised as hydrophilic material, and pasting profiles of flour composites confirmed this experience. During dough leavening, tested samples were differentiated according to maturograph dough resistance; optimal leavening time of wheat-linseed fibre dough was shorter than control. Regardless described modifications in dough machinability, specific volumes of bread buns were similar though whole sample set. A weak worsening of buns vaulting reflected a partial dilution of dough gluten skeleton. Cut-off biscuits were characterised by gradually lowering spread ratio, correspondingly to elevated dough elasticity. Laboratory prepared elbow-pasta have the same cooking time as the control (8.0 min), and data variation could not be attributed to linseed fibre or addition level. All three cereal products were found to have acceptable sensory profiles. PCA method verified partial lowering of protein quality and pointed at tested sample differentiation according to linseed addition level.
Downloads
Metrics
References
Chetana, Sudha, M. L., Begum, K., Ramasarma, P. R. 2010. Nutritional characteristics of linseed/flaxseed (Linum usitatissimum) and its application in muffin making. Journal of Texture Studies, vol. 41, no. 4, p. 563-578. https://doi.org/10.1111/j.1745-4603.2010.00242.x DOI: https://doi.org/10.1111/j.1745-4603.2010.00242.x
Conforti, F. D., Davis, S. F. 2006. The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread. International Journal of Food Science and Technology, vol. 41, no. Suppl. 2, p. 95-101. DOI: https://doi.org/10.1111/j.1365-2621.2006.01410.x
Gutiérrez, C., Rubilar, M., Jara, C., Verdugo, M., Sineiro, J., Shene C. 2010. Flaxseed and flaxseed cake as a source of compounds for food industry. Journal of Soil Science and Plant Nutrition, vol. 10, no. 4, p. 454-463. https://doi.org/10.4067/S0718-95162010000200006 DOI: https://doi.org/10.4067/S0718-95162010000200006
Hrušková, M., Švec, I. 2016. Flax - evaluation of composite flour and using in cereal products. Potravinarstvo, vol. 10, no. 1, p. 287-294. https://doi.org/10.5219/594 DOI: https://doi.org/10.5219/594
Inglett, G. E., Chen, D., Lee, S. 2013. Rheological properties of barley and flaxseed composites. Food and Nutrition Sciences, vol. 4, p. 41-48. https://doi.org/10.4236/fns.2013.41007 DOI: https://doi.org/10.4236/fns.2013.41007
Kaewmanee, T., Bagnasco, L., Benjakul, S., Lanteri S., Morelli, C. F., Speranza, G., Cosulich, M. E. 2014. Characterisation of mucilages extracted from seven Italian cultivars of flax. Food Chemistry, vol. 148, p. 60-69. https://doi.org/10.1016/j.foodchem.2013.10.022 PMid:24262527 DOI: https://doi.org/10.1016/j.foodchem.2013.10.022
Khouryieh, H., Aramouni, F. 2012. Physical and sensory characteristics of cookies prepared with flaxseed flour. Journal of the Science of Food and Agriculture, vol. 92, no. 11, p. 2366-2372. https://doi.org/10.1002/jsfa.5642 PMid:22419245 DOI: https://doi.org/10.1002/jsfa.5642
Kishk, Y. F. M., Elsheshetawy, H. E., Mahmoud, E. A. M. 2011. Influence of isolated flaxseed mucilage as a non-starch polysaccharide on noodle quality. International Journal of Food Science and Technology, vol. 46, no. 3, p. 661-668. https://doi.org/10.1111/j.1365-2621.2010.02547.x DOI: https://doi.org/10.1111/j.1365-2621.2010.02547.x
Koca, A. F., Munir A. 2007. Effect of flaxseed and wheat flour blends on dough rheology and bread quality. Journal of the Science of Food and Agriculture, vol. 87, no. 6, p. 1172-1175. https://doi.org/10.1002/jsfa.2739 DOI: https://doi.org/10.1002/jsfa.2739
Manthey, F. A., Lee, R. E., Kegode, R. B. 2000. Quality of spaghetti containing ground flaxseed. In Proceedings of the 58th Flax Institute of the U.S. Fargo, ND : North Dakota State University, Fargo, ND, pp. 92-99.
Manthey, F. A., Sinha, S., Wolf-Hall, Ch. E. Hall, C. A. III 2008. Effect of flaxseed flour and packaging on shelf life of refrigerated pasta. Journal of Food Processing and Preservation, vol. 32, no. 1, p. 75-87. DOI: https://doi.org/10.1111/j.1745-4549.2007.00166.x
Mazza, G., Biliaderis, C. G. 2006. Functional properties of flax seed mucilage. Journal of Food Science, vol. 54, no. 5, p. 1302-1305. https://doi.org/10.1111/j.1365-2621.1989.tb05978.x DOI: https://doi.org/10.1111/j.1365-2621.1989.tb05978.x
Oomah, B. 2001. Flaxseed as a functional food source. Journal of Science in Food and Agriculture, vol. 81, no. 4, p. 889-894. https://doi.org/10.1002/jsfa.898 DOI: https://doi.org/10.1002/jsfa.898
Prazdnik, W., Loeppert, R., Vierstein, H., Mueller, M. 2016. Characterization of heteropolysaccharies from seed mucilage of chia (Salvia hispanica L.), basil (Ocimum basilicum L.), and flax (Linum usitatissimum L.) and their healthy functionality. In International Conference on Polysaccharides - Glycoscience. Prague : Czech Cemical Society, p. 9-11. ISBN 978-80-86238-59-3.
Sęczyk, L., Swieca, M., Dziki, D., Anders, A., Gawlik-Dziki, U. 2017. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls. Food Chemistry, vol. 214, no. 1, p. 32-38. https://doi.org/10.1016/j.foodchem.2016.07.068 PMid:27507444 DOI: https://doi.org/10.1016/j.foodchem.2016.07.068
Troshchynska, Y., Synytsya, A., Kyselka, J., Štětina, J. 2016. Flaxseed meal mucilage polysaccharides: chemical characterization. In International Conference on Polysaccharides - Glycoscience. Prague : Czech Cemical Society, p. 273-277. ISBN 978-80-86238-59-3.
Xu, Y., Hall, C. A. III, Manthey, F. A. 2014. Effect of flaxseed flour on rheologial properties of wheat flour dough and on bread characteristics. Journal of Food Research, vol. 3, no. 6, p. 83-91. https://doi.org/10.5539/jfr.v3n6p83 DOI: https://doi.org/10.5539/jfr.v3n6p83
Downloads
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
