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Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties.

ABSTRACT: Flaxseed is a popular functional food ingredient that is widely used in various snack foods. In this study, we developed a Chinese steamed bread (CSB) enriched with flaxseed flour. We evaluated the relative nutritional quality of flours made from distinct parts of flaxseeds, and we investigated the effects of adding various amounts of flaxseed flour on the edible acceptance and nutritional quality of CSB. The results showed that with increased flaxseed flour, the crust and core of CSB became darker, hardness and chewiness increased, cohesiveness and springiness changed slightly, the essential amino acid and resistant starch (RS) content increased significantly. Chemical analysis indicated that the major volatile compounds of CSB were alcohols and nitrogen-containing compounds. The RS ranged from 34.89 ± 0.80 to 54.64 ± 0.23%. The antioxidant capacity increased nearly three-fold. In summary, our study showed that the addition of 10% flaxseed flour yielded CSB with increased nutritional value and popular edible acceptance.

SUBMITTER: Gao Y

PROVIDER: S-EPMC9040035 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature

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Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties.

Gao Yuan Y Liu Tingting T Su Caihong C Li Qi Q Yu Xiuzhu X

Food chemistry: X 20220224

Flaxseed is a popular functional food ingredient that is widely used in various snack foods. In this study, we developed a Chinese steamed bread (CSB) enriched with flaxseed flour. We evaluated the relative nutritional quality of flours made from distinct parts of flaxseeds, and we investigated the effects of adding various amounts of flaxseed flour on the edible acceptance and nutritional quality of CSB. The results showed that with increased flaxseed flour, the crust and core of CSB became dar ...[more]

PMID: 35498965

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Project description:The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leaved lupin (Lupinus angustifolius L.) were used as replacements for durum wheat semolina to prepare bread, and their effects on the physicochemical properties of the flour blends, as well as the technological and sensory qualities of bread, were evaluated. The addition of protein concentrate from narrow-leaved lupin and white lupin flour increased the water binding capacity and the leavening rate compared to pure semolina. A farinograph test indicated that the dough development time had a slight but significant tendency to increase with the addition of lupin flour and protein concentrate of narrow-leaved lupin, while had a negative effect on the stability of dough. The alveograph strength decreased (225, 108, and 76 × 10-4 J for dough made with semolina, 15% of protein concentrate from narrow-leaved lupin, and 15% of white lupin flour, respectively), whereas there was an upward trend in the P/L ratio. Compared to re-milled semolina, the samples with lupin flour and protein concentrate from narrow-leaved lupin had low amylase activity, with falling number values ranging from 439 s to 566 s. The addition of the two different lupin flours lowered the specific volumes of the breads (2.85, 2.39, and 1.93 cm3/g for bread made from semolina, from 15% of protein concentrate from narrow-leaved lupin, and from 15% of white lupin flour, respectively) and increased their hardness values (up to 21.34 N in the bread with 15% of protein concentrate from narrow-leaved lupin). The porosity of the loaves was diminished with the addition of the two lupin flours (range of 5-8). The sensory analysis showed that the addition of white lupin flour or protein concentrate from narrow-leaved lupin did not impart any unpleasant flavours or odours to the bread. To conclude, the use of lupin in breadmaking requires adjustments to strengthen the gluten network but does not require a deflavouring process.

Dataset Information

Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties.

Publications

Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties.

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