Fathi, R., Rabie, M., El-Gammal, R. (2024). The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread. Journal of Food and Dairy Sciences, 15(2), 21-27. doi: 10.21608/jfds.2024.261909.1148
Rahma M. Fathi; M. M. Rabie; Rania E. El-Gammal. "The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread". Journal of Food and Dairy Sciences, 15, 2, 2024, 21-27. doi: 10.21608/jfds.2024.261909.1148
Fathi, R., Rabie, M., El-Gammal, R. (2024). 'The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread', Journal of Food and Dairy Sciences, 15(2), pp. 21-27. doi: 10.21608/jfds.2024.261909.1148
Fathi, R., Rabie, M., El-Gammal, R. The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread. Journal of Food and Dairy Sciences, 2024; 15(2): 21-27. doi: 10.21608/jfds.2024.261909.1148
The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread
Food Industries Department, Faculty of Agriculture, Mansoura University Mansoura City, Egypt
Abstract
This paper pointed to study the impact of flaxseed flour partial replacement with wheat flour in toast bread preparation. The chemical composition, bioactive compounds and antioxidant activity (DPPH) of wheat and flaxseeds flour were evaluated. Four toast bread samples were prepared using 10, 20, 30, and 100% flaxseed flour replaced with the wheat flour and the sensory evaluation of prepared toast bread samples was studied to choose the most acceptable bread sample to customers. The chemical analysis results showed that, compared to wheat flour (72% extract), flaxseed flour had a low carbohydrate content, no gluten, in addition to its high protein and fiber content, which recorded 19.87 and 13.61%, respectively. It is known that flaxseed flour is one of the best plant sources of antioxidant chemicals. Therefore, the results recorded the highest value of total phenolic content, which amounted to 0.364 mg/g, total flavonoids 6.667 mg/g, and antioxidant activity (DPPH) 86.131% compared to wheat flour. The control toast bread sample had no significant difference with other sample contained 10% flaxseeds flour in crust color, crumb color, odor, taste and overall acceptability values. Also, the results of testing the dough's rheological characteristics showed that they were affected by the addition of flaxseed flour. Moreover, replacing 10% of wheat flour with flaxseed flour led to an increase in water absorption and dough development time, while stability and dough energy values decreased with the addition of flaxseed flour.
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