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.