Printer Friendly

Flaxseed fiber optimizes quality of frozen bread dough.

Flaxseed is a good source of dietary fiber and omega-3 fatty acids. The fiber in flaxseed is found primarily in the seed coat.

The use of fiber in frozen bread dough is thought to reduce the loss of yeast vitality and improve the nutritional value and overall quality of the product. So, scientists at North Dakota State University set out to determine the applicability of flaxseed fiber in food systems--more specifically, in frozen bread dough. They found that adding flaxseed fiber has the potential to improve the perceived quality of the dough. Once an extraction protocol is optimized, this use of flaxseed fiber could give consumers and industry an additional ingredient option.

The scientists extracted crude flaxseed fiber from two sources of brown flaxseed. The flaxseed fiber was added to bread formulas at 0%, 1% and 3% concentrations to form dough, based on the American Association of Cereal Chemists method 10-10.03. The dough was frozen using a blast chiller, then stored in a freezer until it was thawed at various intervals: 0, 2, 4, 8, 12, 16, 18 or 20 weeks.

The researchers proofed and baked the thawed dough. The baked breads were tested objectively and were subjected to a trained sensory panel to determine their staleness. The scientists found that breads containing 1% and 3% flaxseed fiber had significantly larger loaf volumes and reduced firmness in comparison to bread containing 0% flaxseed fiber.

The bread containing 3% flaxseed fiber had the significantly largest loaf volume and the least firmness. A trained sensory panel was able to detect a significant decrease in crumb firmness and stale flavor in breads containing 1% and 3% flaxseed fiber, compared with bread containing no flaxseed fiber.

Further, as time proceeded, there were significant increases in crumb firmness until 12 weeks. However, after 12 weeks, no significant changes in firmness were detected by the scientists.

Further information. Clifford Hall, Department of Cereal Science, North Dakota State University, NDSU Dept. 7640, Harris Hall 210, 1250 Bolley Dr., Fargo, ND 58102; phone: 701231-6359; fax: 701-231-7723; email: clifford.hall@ndsu.edu.

COPYRIGHT 2015 Food Technology Intelligence, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2015 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Emerging Food R&D Report
Date:Aug 1, 2015
Words:344
Previous Article:Composite flour improves health benefits of baked goods.
Next Article:Chitosan-based alginate beads effective in protecting probiotic viability.
Topics:

Terms of use | Privacy policy | Copyright © 2019 Farlex, Inc. | Feedback | For webmasters