Linseed fibre - effect on composite flour properties and cereal products quality

Authors

  • Marie Hrušková Department of Carbohydrates and Cerelas, University of Chemistry and Technology Prague, Technicka 5, 166 28 Prague 6 - Dejvice
  • Ivan Švec Department of Carbohydrates and Cerelas, University of Chemistry and Technology Prague, Technicka 5, 166 28 Prague 6 - Dejvice

DOI:

https://doi.org/10.5219/729

Keywords:

brown and golden linseed fibre, dough rheology, bread, biscuits, pasta, principal component analysis

Abstract

Wheat flour was fortified by 2.5 or 5.0 wt. per cent of linseed fibre, gained from seeds of golden flax varieties Amon and Raciol and brown one Recital (granulation 500 - 700 m), prepared from 2015 harvest. Technological quality of six flour composites was described analytically by Falling Number and Zeleny sedimentation test. Both screening methods shown a little impact on amylases activity and protein quality, respectively. Rheological tests included the farinograph, the extensigraph and the Rapid Visco Analyser (RVA) proofs. Additions of brown and yellow flax fibre significantly increased farinograph water absorption and shortened dough stability, somewhat stronger by addition of brown linseed fibre. Extensigraph curves course depended on dough resting time, higher differences between wheat control and flour composites were observed after 60 min dough resting. Linseed fibre supported dough extensibility, and energy as area under curve significantly decreased about 7 - 18%, mainly due to increasing alternative material portion in dough. In general, fibre is characterised as hydrophilic material, and pasting profiles of flour composites confirmed this experience. During dough leavening, tested samples were differentiated according to maturograph dough resistance; optimal leavening time of wheat-linseed fibre dough was shorter than control. Regardless described modifications in dough machinability, specific volumes of bread buns were similar though whole sample set. A weak worsening of buns vaulting reflected a partial dilution of dough gluten skeleton. Cut-off biscuits were characterised by gradually lowering spread ratio, correspondingly to elevated dough elasticity. Laboratory prepared elbow-pasta have the same cooking time as the control (8.0 min), and data variation could not be attributed to linseed fibre or addition level. All three cereal products were found to have acceptable sensory profiles. PCA method verified partial lowering of protein quality and pointed at tested sample differentiation according to linseed addition level.

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References

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Published

2017-04-19

How to Cite

Hrušková, M. ., & Švec, I. . (2017). Linseed fibre - effect on composite flour properties and cereal products quality. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 252–259. https://doi.org/10.5219/729