Linseed fibre enriched dough and bread – effect of origin and colour type

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43914158" target="_blank" >RIV/60461373:22330/18:43914158 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Linseed fibre enriched dough and bread – effect of origin and colour type

Original language description

Linseed fibre from golden and brown seeds (GF, BF) originated in New Zealand (NZ) and Czech Republic (CZE), and selected enhancement levels of wheat flour were 2.5, five and ten percent. Both colour types of the Czech linseed fibre affected less the Zeleny value of the control (39 ml). Its higher Falling number (432 s) was further increased by 10 percent addition of the NZ fibre. During farinograph test, water absorption was stepwise elevated according to enhancement level, from 65.1 percent up to 77.4 percent without effect of the fibre colour variant or its origin. Reversely, composite dough containing CZE linseed fibre was obviously less resistant to overmixing – degrees of dough softening were about ca 100 units higher compared to the NZ counterparts. Both lower additions of linseed fibre improved dough machinability (average extensograph ratio diminishing from 3.31 to 2.73 and 3.01 for flour composites with GF and BF, respectively. Concurrently to this, a gradual decrease of extensograph energy about 30 percent in total (from 115.3 up to 82.3 cm2) was determined. Rheological behaviour of fermented dough was evaluated by fermentograph, maturograph and oven rise recorder tests, corresponding to three technological phases of fermentation process. Leavened dough properties were influenced similarly to non-fermented dough ones, e.g. maturograph dough resistance was dependent on linseed fibre origin and type (somewhat higher values for samples with NZ fibre). Baking test revealed out differences in fibre types effect on buns specific volume. The CZE fibre rather decreased the parameter gradually, from 334 ml/100 g up to 255 and 282 ml/100 g for ten percent of golden and brown fibre in recipe. The NZ one decreased the specific volume to 255 and 234 ml/100 g in average, respectively. Bread shape was changed mildly without any observable trend, but crumb penetration followed variation in bread specific volume (decrease from 14.3 mm up to 6.2 mm, Pearson’s r = 0.911***). Bread sensory profiles were considered as acceptable with partial mouthful stickiness in case of NZ brown linseed fibre bread and texture heterogeneity in case of CZE brown fibre enhancement. According to results of principal component analysis, wheat flour composites and breads containing 2.5 percent or five percent of the Czech or the New Zealand’s fibre were distinguished clearly.

Czech name

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Czech description

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Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

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OECD FORD branch

10700 - Other natural sciences

Project

<a href="/en/project/QJ1510274" target="_blank" >QJ1510274: Production and complex gentle processing of flaxseed and its application in new functional foods</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Cereal technology (Getreidetechnologie)

ISSN

1869-2303

e-ISSN

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Volume of the periodical

71

Issue of the periodical within the volume

4

Country of publishing house

DE - GERMANY

Number of pages

9

Pages from-to

288-296

UT code for WoS article

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EID of the result in the Scopus database

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