Wheat flour, bread and biscuits enriched by linseed fibre – comparison of harvest year, linseed variety and addition level

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43915597" target="_blank" >RIV/60461373:22330/18:43915597 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22810/18:43915597

Result on the web

<a href="http://dx.doi.org/10.5219/870" target="_blank" >http://dx.doi.org/10.5219/870</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/870" target="_blank" >10.5219/870</a>

Result language

angličtina

Original language name

Wheat flour, bread and biscuits enriched by linseed fibre – comparison of harvest year, linseed variety and addition level

Original language description

Wheat flour was fortified by 2.5, 5.0 or 10 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 and 2016 harvests. Using analytical tests, namely sedimentation according to Zeleny and Falling Number, basic technological quality of flour composites was mostly independent on all three observed factors (harvest year, linseed variety and addition). Rheological tests included the farinograph, the extensigraph and the amylograph proofs. Enhancement by brown and yellow flax fibre significantly contributed to rise of farinograph water absorption and to dough stability shortening, directed mainly by addition level. 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 weakened dough extensibility, and energy as area under curve also partially decreased about 3, 8 and 25% in average as portion of alternative materials in dough has risen. Compared to control, suspension viscosities of tested flour composite generally increased; the strongest effect was recorded for composite samples from harvest year 2016. During dough leavening, tested samples were differentiated according to maturograph dough resistance, and interaction of all three factors was identified. Regardless to variantion in dough machinability, specific volumes of composite bread samples were similar through whole sample set – any unequivocal trend was found. Somewhat worse vaulting of bread was calculated for buns manufactured from raw materials of 2016 harvest. Reversely, linseed fibre produced in 2015 improved crumb softness, especially at 5% enhancement (about ca 50% in average). The lowest addition of linseed fibre resctricted biscuits spread during baking in the highest extent, but rising level of enhancement suppressed elevated dough elasticity. Both cereal products were considered as acceptable for common consumers. Multivariate PCA method verified changes mainly in protein visco-elastic properties, which were reflected in bread and biscuits quality in an opposite manner. Based on this statistics, quality of wheat controls was comparable in both harvest year if related to changes induced by linssed fibre. In opposite to this, technological and consumer’s parameters of flour composites and manufactured cereal products were statistically dependent of harvest year of linseed. As presumed, the lowest addition level brough the smallest changes; multiplied fortification caused gradual variation in results of all conducted proofs. Owing to high dietary fibre content in linseed fibre (over 50%), the medium dosage of the alternative material (i.e. 5% addition) could be recommended for praxis.

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

21101 - Food and beverages

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

Potravinárstvo

ISSN

1337-0960

e-ISSN

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Volume of the periodical

12

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

10

Pages from-to

387-396

UT code for WoS article

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EID of the result in the Scopus database

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