Influence of the golden flaxseed addition on bread quality of wheat flour with a very good quality for bread making

Abstract

The aim of this study was to analyze the effect of golden flaxseed addition in different doses (5%, 10%, 15%, 20%) in wheat flour 650 type with a very good quality for bread making in order to improve bread quality. It was analyzed bread physical (loaf volume, porosity, elasticity), textural (hardness, cohesiveness, adhesiveness, viscosity, elasticity, gumminess, chewiness), color profile (L, a, b, ∆L, ∆a, ∆b, ∆E), sensorial (for overall acceptability, appearance, color, flavor, texture, taste, smell, texture) and microstructure. The best results were obtained for the bread with 10-15% golden flaxseed flour addition.