EFFECT OF ADDITION OF FULL FAT AND DEFATTED FLAXSEED FLOUR ON THE QUALITY OF PAN BREAD | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 21, Volume 45, Issue 1, January 2018, Page 271-279 PDF (222.71 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2018.49847 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mahmoud A.E. Mansour  ; G. A. Galal; S. M. Abu El-Maaty
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| Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| Full flaxseed flour (FFF) and Defatted flaxseed flour (DFF) are rich sources of some valuable biochemical compounds such as phenolics, flavonoids and dietary fiber. Effect of FFF and DFF at different addition levels (5, 10 and 15%) on the flour characteristics, dough rheological properties, bread chemical composition, physical and sensory characteristics of pan bread were investigated. The results of Mixolab analysis showed that flour water absorption and dough stability were decreased as FFF or DFF addition levels increased. Fortification of wheat flour with FFF and/or DFF up to 15% increased the crude protein from 12.05 to 14.47%, crude fiber from 0.37 to 1.38% and ash from 3.64 to 5.54% while, caloric values of the obtained bread were decreased. The results also showed that wheat flour could be fortified with FFF or DFF up to 10% for preparing high quality pan bread without any changes in its physical and sensory characteristics. | ||||
| Keywords | ||||
| Full fat flaxseed; defatted flaxseed; Fortification; Pan bread; Sensory evaluation | ||||
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