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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.87, no.6, pp.1172-1175, 2007 (SCI-Expanded)
The rheological and baking properties of flaxseed/wheat composite flours were studied. Flaxseed flour was used to replace 50, 100, 150 and 200 g kg(-1) of wheat flour in bread. Farinographic studies showed that water absorption, dough development time and mixing tolerance index increased as the amount of flaxseed flour increased, while dough stability decreased at 100, 150 and 200 g kg(-1) of flaxseed flour substitution. The extensographic energy of dough also decreased at 150 and 200 g kg(-1) flaxseed levels. The addition of increasing amounts of flaxseed flour caused a decrease in extensibility. Doughs containing 100, 150 and 200 g kg(-1) flaxseed flour showed resistance to extension comparable to that of control dough. The specific volume of flaxseed flour breads was similar to that of control bread. Crust L, a, b values of breads with flaxseed flour were lower than those of control bread. Breads with flaxseed flour gave lower crumb L and b values and higher a values than control bread. The sensory properties showed that an acceptable bread could be produced using flaxseed flour up to a level of 200 g kg(-1). (c) 2007 Society of Chemical Industry.