Usability of microfluidized flaxseed as a functional additive in bread

Area of Science:

• Food Science and Technology
• Nutritional Science
• Biotechnology

Background:

• Flaxseed is nutrient-dense but contains phytic acid, hindering mineral absorption and impacting bread quality.
• Microfluidization is a novel technique to mitigate phytic acid's negative effects and enhance flaxseed's functional properties.
• Investigating flaxseed flour (full-fat, defatted, and microfluidized) in wheat bread formulation is crucial for understanding its impact.

Purpose of the Study:

• To evaluate the use of various flaxseed flours in bread making.
• To analyze the effects of flaxseed flour addition on bread's functional, quality, and sensory attributes.
• To assess the impact of microfluidization on flaxseed's antioxidant, phenolic, dietary fiber, and phytic acid content.

Main Methods:

• Incorporation of crude and microfluidized flaxseed flours into wheat bread at varying proportions (0-75 g/kg).
• Analysis of functional properties, including dietary fiber, phenolic content, and antioxidant activity.
• Evaluation of bread quality parameters such as crumb color and sensory characteristics.

Main Results:

• Flaxseed flours significantly increased dietary fiber, phenolic content, and antioxidant activity in bread.
• Increasing flaxseed flour levels led to darker crumb color and negatively impacted sensory properties.
• Microfluidization positively influenced the functional and quality characteristics of both full-fat and defatted flaxseed flours.

Conclusions:

• Flaxseed flour is a valuable source of functional compounds, with microfluidization further enhancing these properties.
• Microfluidized flaxseed flour presents a promising functional food ingredient for bread enrichment.
• The study highlights the potential of processed flaxseed to improve bread's nutritional profile.