Volume 12, Issue 48 (2015)                   FSCT 2015, 12(48): 231-244 | Back to browse issues page

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Ruzegar M H, Shahedi M, Hamdami N. Production and Rheological and Sensory Evaluation of Taftoon Bread Containing Flaxseed. FSCT 2015; 12 (48) :231-244
URL: http://fsct.modares.ac.ir/article-7-4183-en.html
Abstract:   (5158 Views)
Flaxseed is one of the oilseeds that use as ingredient in food product due to its considerable nutritional and beneficial health effects. In this study in order to produce functional Taftoon bread, ground flaxseed was incubated at 30 ºc and microwaved for 2.5  minutes in order to reduce cyanogenic glycosides compound. Wheat flour replaced with treated ground flaxseed at 5, 15 and 25 percent levels. Results showed that cyanogenic compound reduced 84/6%. Result of rheological properties test of dough showed that, with replacing wheat flour with ground flaxseed, water absorption of dough and expansion of dough during fermentation decreased and stability time of dough increased and the difference between them was significant (p<0.01). Results of stress relaxation test showed that addition of ground flaxseed to wheat flour, increases the viscoelasticity of dough. Results of oxidative stability test showed that with replacing wheat flour with ground flaxseed, peroxide and thiobarbituric acid value increased and highest value was at 15% ground flaxseed and had significant difference(p<0.01). Results showed that bread containing flaxseed had darker color and softer texture and staling of bread containing flaxseed was lower. Results of organoleptic test showed that bread containing flaxseed had better flavor, aroma, texture and overall acceptability by panelist, although color of bread had less acceptance at 15% and 25% level of replacing ground flaxseeds.  
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Received: 2013/05/13 | Accepted: 2014/02/12 | Published: 2015/11/22

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