Effects of Flaxseed and Wheat Bran Flour Addition on Texture and Sensory Properties of Taftoon Bread
sepideh bahrami
1
(
Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran
)
ghazaleh ghamari
2
(
Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran
)
کلید واژه: flat bread, flaxseed flour, sensory, texture, wheat bran,
چکیده مقاله :
Background & Aim: Various efforts are being made to improve nutritional quality and shelf life of breads by adding supplements. One of these supplements is wheat bran, a low-cost and nutrient fiber-rich source, and the other is flaxseed known as a functional food. Experimental: In this study, flat Taftoon breads were baked with 5% bran flour, 5% flaxseed flour, a mixture of 5% flaxseed and 5% wheat bran flour, and finally 5% wheat bran flour and 10% flaxseed flour supplementations. The effects of supplements were examined on the rheological properties of dough and bread texture, moisture content, pH, color and sensory properties of bread compared to control. Results & Discussion: The percentage of water absorption was increased by increasing the percentage of wheat barn flour and flaxseed flour. Over the time, the approximate reduction in pH, moisture content and thickness of the treatments were observed. The treatments had darker color than the control sample. It was also observed that bread containing 5% flaxseed flour had a significant difference with other samples with supplements in terms of the highest moisture content and sensory evaluation score (p <0.05). Industrial and practical recommendations: Based on the health benefits of wheat bran and flaxseed and the physicochemical findings of the flat bread that was done, 5-10% flaxseed and up to 5% wheat bran flour can be recommended.
چکیده انگلیسی :
Background & Aim: Various efforts are being made to improve nutritional quality and shelf life of breads by adding supplements. One of these supplements is wheat bran, a low-cost and nutrient fiber-rich source, and the other is flaxseed known as a functional food. Experimental: In this study, flat Taftoon breads were baked with 5% bran flour, 5% flaxseed flour, a mixture of 5% flaxseed and 5% wheat bran flour, and finally 5% wheat bran flour and 10% flaxseed flour supplementations. The effects of supplements were examined on the rheological properties of dough and bread texture, moisture content, pH, color and sensory properties of bread compared to control. Results & Discussion: The percentage of water absorption was increased by increasing the percentage of wheat barn flour and flaxseed flour. Over the time, the approximate reduction in pH, moisture content and thickness of the treatments were observed. The treatments had darker color than the control sample. It was also observed that bread containing 5% flaxseed flour had a significant difference with other samples with supplements in terms of the highest moisture content and sensory evaluation score (p <0.05). Industrial and practical recommendations: Based on the health benefits of wheat bran and flaxseed and the physicochemical findings of the flat bread that was done, 5-10% flaxseed and up to 5% wheat bran flour can be recommended.
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