Effect of Golden and Brown Linseed Fibre on Wheat Flour Pasting, Dough Properties and Bread Quality

Abstract

Wheat flour was enhanced by linseed fibre, characterised by granulation 500–700 μm. Using seeds from 2015 flax harvest, linseed fibre was gained from two golden and one brown linseed varieties (Amon, Raciol and Recital, respectively). Additions at levels 2.5% and 5.0% affected amylases activity and protein technological quality softly, evaluated by Falling Number and Zeleny sedimentation tests, respectively. Both brown and yellow linseed fibre significantly supported extensograph elasticity of non-fermented dough. Baking potential of composites tested evaluated as extensograph energy significantly decreased about 7–18%, likely owing to dilution of dough gluten skeleton. Pasting behaviour of flour composites reflected a hydrophilic character of non-traditional material — amylograph viscosity was elevated from 590 units to ca 700 units by Amon and Recital fibre, and to ca 930 units by Raciol fibre. Pasting profiles of flour composites, recorded by using of Rapid Visco Analyser, confirmed this finding. Dough fermentation was represented by maturograph test, during which the tested samples were differentiated in part according to the dough resistance. Reflecting small modifications in dough visco-elastic properties, specific volumes of bread buns were similar trough whole sample set. A weak worsening of buns vaulting reflected a partial disruption of dough gluten skeleton. Consumer’s quality of all enhanced bread variants was evaluated in category acceptable, determined as crumb penetration (values higher than 20 mm).

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Acknowledgements

This work was supported by grant NAZV OI 151 027. Authors gratefully thank to Ing. Jan Kyselka, Ph.D., Department of Dairy, Fat and Cosmetics of the UCT Prague, for preparation of all linseed fibre samples.

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Correspondence to I. Švec.

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Communicated by F. Békés

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Švec, I., Hrušková, M. Effect of Golden and Brown Linseed Fibre on Wheat Flour Pasting, Dough Properties and Bread Quality. CEREAL RESEARCH COMMUNICATIONS 46, 114–123 (2018). https://doi.org/10.1556/0806.45.2017.063

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Keywords

  • brown and golden linseed fibre
  • dough rheology
  • leavened bread
  • hierarchical cluster analysis