Effect of Flaxseed Meal on Dough Rheological Properties and Bread Quality

Introduction: Modern trends in the food industry are focused on the search for functional ingredients to enhance the nutritional value of products. In this regard, flaxseed meal, rich in protein, polyunsaturated fatty acids, and dietary fiber, is of significant interest. However, its impact on the rheological properties of dough and bread quality remains insufficiently studied. Analyzing the effect of flaxseed meal on starch gelatinization, dough mixing, and fermentation is of scientific interest. It remains unclear how different concentrations of this additive influence dough preparation processes and interact with flour components. The lack of such data makes it difficult to scientifically justify the optimal concentration of flaxseed meal for improving bread quality.

Purpose: To investigate the effect of flaxseed meal on starch gelatinization kinetics and flour water absorption capacity, the rheological properties of wheat dough during kneading, gas formation dynamics, changes in the structural-mechanical properties of dough during fermentation, and bread quality characteristics. The goal is to optimize the formulation, develop scientifically based recommendations for the use of flaxseed meal in the baking industry, and create functional food products.

Materials and Methods: The study used premium wheat flour and flaxseed meal as research materials. Flaxseed meal was incorporated into the formulation by replacing premium-grade wheat flour at levels of 3, 8, and 13%. Starch gelatinization kinetics were analyzed using an Amylograph-E, while flour water absorption capacity and dough rheological properties were determined using a Farinograph-AT. Gas formation dynamics and changes in the structural-mechanical properties of dough during fermentation were assessed using a Rheo F4. Bread products were prepared using a straight-dough method and analyzed according to standard methodologies.

Results: The incorporation of flaxseed meal within the concentration range of 6.92–8.57% increased the water absorption capacity of the flour by 7.5–9.9% and the dough stability by 86.5–91.6%, while reducing the time to reach the maximum dough rise by 30.4–37.5%. Samples with an 8% dosage of the studied recipe component demonstrated the best organoleptic and physicochemical characteristics: crumb porosity increased by 13.5%, and the total quality score increased by 7.5% compared to the control.

Conclusion: The study findings recommend incorporating 8% flaxseed meal into wheat bread formulations to enhance its nutritional value and improve consumer characteristics. The obtained data are of practical relevance for bakery enterprises. A limitation of the study is the use of flaxseed meal from a single fraction and laboratory-scale experiments, which may affect the reproducibility of results in industrial-scale production. 

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