Flax - Evaluation of composite flour and using in cereal products

Authors

  • Marie Hrušková University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Department of Carbohydrates and Cereals, Technická 5, 166 28 Praha 6
  • Ivan Švec University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Department of Carbohydrates and Cereals, Technická 5, 166 28 Praha 6

DOI:

https://doi.org/10.5219/594

Keywords:

brown and golden flax fibre, granulation, rheology, bread, biscuits, pasta

Abstract

Two types of yellow and brown linseed, differing in granulation, were tested in form of wheat flour composites (additions 2.5% and 5.0%) by using the Farinograph, the Extensigraph and the Rapid Visco Analyser (RVA) apparatuses. Additions of brown and yellow flax fibre significantly affected Falling Number and Zeleny test values. Curves of farinograph were differed according to flax fibre type - finer flax (better terminology) granulation meant somewhat stronger negative changes in dough stability and dough softening degree. Results of extensigraph test demonstrated changes in dough elasticity and extensibility due to lowering of gluten protein content. Appearance of the RVA profiles was verifiably different, reflecting diverse wheat and flax polysaccharides, added dietary fibre type and its granulation. Due to that, bread volume and shape was lowered up to one-half in case of golden flax composites. Similar tendencies with smaller negative influence caused the brown linseed. Fibre from flax is used for technical (textile) use, but linseed dietary fibre addition affected quality of laboratory prepared cut-off biscuits and dried pasta differently, showing a dependence on the fibre type, granulation as well as addition level. Sensory profiles of all mentioned product types were acceptable.

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Published

2016-06-03

How to Cite

Hrušková, M. ., & Švec, I. . (2016). Flax - Evaluation of composite flour and using in cereal products. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 287–294. https://doi.org/10.5219/594