Effect of Detoxified, Partially Defatted Flaxseed Meals on the Quality of Steamed Bread
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Abstract:
The effect of different levels of detoxified, partially defatted flaxseed meals on the specific volume, color, texture, sensory characteristics, nutritional quality, and other characteristics of steamed bread was studied. The results showed that adding excessive amount of detoxified, partially defatted flaxseed meals could decrease the specific volume and expansion ratio of steamed bread, and the bread turns dark in color. The textural test showed that the hardness, gumminess, and chewiness of steamed breads increased continuously with increasing amounts of detoxified, partially defatted flaxseed meals, while springiness, cohesiveness, and resilience decreased continuously. The fat, protein, and ash contents increased, but the content of amino acids (except for proline) showed an increasing trend. Moreover, the lignan content also significantly increased (p<0.05), and lignan content in a steamed bread containing 15% detoxified, partially defatted flaxseed meals could be up to 3.34 mg/g. The sensory evaluation score of steamed bread gradually decreased with increasing amount of detoxified, partially defatted flaxseed meals. However, the sensory evaluation scores of the steamed breads with additions of 3% and 6% of detoxified, partially defatted flaxseed meals (above 90) were significantly higher than the other tested steamed breads, and showed no significant differences between each other. Since the steamed breads with addition of 6% detoxified, partially defatted flaxseed meals had more fat, protein, lignans, and other nutrients, the optimum amount of detoxified partially defatted flaxseed meals that should be added to steamed bread was determined as 6%.
