Authors: I. Švec1 and M. Hrušková1
View More View Less
  • 1 University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
Restricted access

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).

  • Conforti, F.D., Davis, S.F. 2006. The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread. Internat. J. Food Sci. Technol. 41 (Suppl. 2):95101.

    • Search Google Scholar
    • Export Citation
  • 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. J. Soil Sci. Plant Nutri. 10:454463.

    • Search Google Scholar
    • Export Citation
  • Hrušková, M., Švec, I. 2009. Vztahy jakostních znaků potravinářské pšenice, pšeničné mouky, těsta a pečiva. [Relationships among quality characteristics of food wheat, wheat flour, dough and bread.] Mlynářská ročenka 2009:152182. [in Czech].

    • Search Google Scholar
    • Export Citation
  • Hrušková, M., Švec, I., Jurinová, I. 2012. Changes in baking quality of composite wheat/hemp flour detected by means of mixolab. Cereal Res. Commun. 41:150159.

    • Search Google Scholar
    • Export Citation
  • Hrušková, M., Švec, I., Jurinová, I. (2013): Chemometrics of wheat composites with hemp, teff, and chia flour: comparison of rheological features. Internat. J. Food Sci. vol. 2013, Article ID 968020, 6 pages. http:// dx.doi.org/10.1155/2013/968020.

    • Search Google Scholar
    • Export Citation
  • Hrušková, M., Švec, I. 2016. Flax–evaluation of composite flour and using in cereal products. Potravinárstvo 10:287294.

  • Inglett, G.E., Chen, D., Lee, S. 2013a. Rheological properties of barley and flaxseed composites. Food Nutri. Sci. 4:4148.

  • Inglett, G.E., Chen, D., Xu, J., Lee, S. 2013b. Pasting and rheological properties of chia composites containing barley flour. Internat. J. Food Sci. Technol. 48:25642570.

    • Search Google Scholar
    • Export Citation
  • 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 Chem. 148:6069.

    • Search Google Scholar
    • Export Citation
  • Koca, A.F., Anil, M. 2007. Effect of flaxseed and wheat flour blends on dough rheology and bread quality. J. Sci. Food Agri. 87:11721175.

    • Search Google Scholar
    • Export Citation
  • Mazza, G., Biliaderis, C.G. 2006. Functional properties of flax seed mucilage. J. Food Sci. 54:13021305.

  • Mervat, E.-D., Mahmoud, K.F., Bareh, G.F., Albadawy, W. 2015. Effect of fortification by full fat and defatted flaxseed flour sensory properties of wheat bread and lipid profile laste. Int. J. Curr. Microbiol. App. Sci. 4: 581598.

    • Search Google Scholar
    • Export Citation
  • 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 Řápková, R., Čopíková, J., Šárka, E. (eds), Proceedings of the 12th International Conference on Polysaccharides–Glycoscience. Prague, Czech Republic. pp. 911.

    • Search Google Scholar
    • Export Citation
  • Rajiv, J., Indrani, D., Prabhasankar, P., Rao, G.V. 2012. Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum). J. Food Sci. Technol. 49:587593.

    • Search Google Scholar
    • Export Citation
  • 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 Chem. 214:3238.

    • Search Google Scholar
    • Export Citation
  • Troshchynska, Y., Synytsya, A., Kyselka, J., Štětina, J. 2016. Flaxseed meal mucilage polysaccharides: chemical characterization. In: Řápková, R., Čopíková, J., Šárka, E. (eds), Proceedings of the 12th International Conference on Polysaccharides–Glycoscience. Prague, Czech Republic. pp. 273277.

    • Search Google Scholar
    • Export Citation
  • Walramcom. 2017a. Golden flaxseed fibre composition. http://www.zdravetuky.cz/media/cms_page_media/54/ bio-lnena-vlaknina-z-zlateho-lnu.docx. accessed 20.2.2017

  • Walramcom. 2017b. Brown flaxseed fibre composition. http://www.zdravetuky.cz/media/cms_page_media/54/ bio-lnena-vlaknina-ze-hnedeho-lnu.docx. accessed 20.2.2017

  • Xu, Y., Hall III, C.A., Manthey, F.A. 2014. Effect of flaxseed flour on rheological properties of wheat flour dough and on bread characteristics. J. Food Res. 3:8391.

    • Search Google Scholar
    • Export Citation

Click HERE for submission guidelines

Manuscript submission: CRC Manuscript Submission

 

Senior editors

Editor(s)-in-Chief: Pauk, János

Technical Editor(s): Hajdu Buza, Kornélia

Technical Editor(s): Lantos, Csaba

Editorial Board

  • A. Aniol (Poland)
  • P. S. Baenziger (USA)
  • R.K. Behl (India)
  • F. Békés (Australia)
  • L. Bona (Hungary)
  • A. Börner (Germany)
  • R. N. Chibbar (Canada)
  • S. Gottwald (Germany)
  • A. Goyal (Canada)
  • H. Grausgruber (Austria)
  • T. Harangozó (Hungary)
  • E. Kapusi (Austria)
  • E.K. Khlestkina (Russia)
  • J. Kolmer (USA)
  • V. Korzun (Germany)
  • R. A. McIntosh (Australia)
  • Á. Mesterházy (Hungary)
  • A. Mohan (USA)
  • I. Molnár (Hungary)
  • M. Molnár-Láng (Hungary)
  • A. Pécsváradi (Hungary)
  • S. K. Rasmussen (Denmark)
  • N. Rostoks (Latvia)
  • M. Taylor (Germany)
  • J. Zhang (China)
  • X.F. Zhang (USA)

 

Senior Editorial Board

  • P. Bartos (Czech Republic)
  • H. Bürstmayr (Austria)
  • J. Johnson (USA)
  • Z. Kertész (Hungary)
  • G. Kimber (USA)
  • J. Matuz (Hungary)

Cereal Research Communications
Cereal Research Non-Profit Ltd. Company
Address: P.O. Box 391, H-6701 Szeged, Hungary
Phone: +36 62 435 235
Fax: +36 62 420 101
E-mail: crc@gk-szeged.hu

Indexing and Abstracting Services:

  • AgBiotechNet Abstracts
  • Agricola
  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Current Contents/Agriculture
  • Biology & Environmental Sciences
  • ISI Web of Science/li>
  • Science Citation Index Expanded
  • SCOPUS

 

Cereal Research Communications
Language English
Size B5
Year of
Foundation
1973
Volumes
per Year
1
Issues
per Year
4
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0133-3720 (Print)
ISSN 1788-9170 (Online)