The impact of flaxseed flour on the quality parameters of bakery products

Abstract

The aim of this study was to evaluate the influence of flaxseed flour on the physico-chemical and sensory parameters of the bakery products. Flaxseed flour affects the texture of the dough as well as the bread fermentation during leavening. Was determined that the control sample without flaxseed flour increased its volume by 2.33 times within one hour, as for the sample with 20% flaxseed flour, its volume increased only 1.86 times. The addition of flaxseed flour slows down the dough fermentation process.