Effect of coated and uncoated ground flaxseed addition on rheological, physical and sensory properties of Taftoon bread.

Flaxseed is used to fortify bread. In order to reduce cyanogenic glycosides compounds of flaxseed, ground flaxseed was incubated at 30 °C and heated in a kitchen microwave oven. The cyanogenic compounds of flaxseed were reduced to 13.4 %. Treated ground flaxseed was coated with Arabic gum solution containing ascorbic acid and hydrogenated fat and was stored at 25 °C for 80 days in order to prevent oxidation of flaxseed oil. Results showed that oxidation in coated samples was lower than that in control samples and that there was a significant difference between them (p < 0.01). Coated and uncoated ground flaxseed was added to wheat flour in 5, 15 and 25 % levels in order to produce fortified Taftoon bread. Rheological, physical and organoleptic tests were carried out in order to evaluate dough and bread properties. Results showed that with increasing coated and uncoated ground flaxseed percentages, a decrease in water absorption and an increase in stability, dough development and relaxation time of dough occurred. The lowest water absorption was observed by adding 25 % coated ground flaxseed with hydrogenated fat. The highest dough development and dough stability time were observed by adding 25 % coated ground flaxseed with Arabic gum. Results indicated that coated and uncoated ground flaxseed has a good effect on decreasing the staling rate compared to the control bread. Results of organoleptic test showed that bread with 5 and 15 % coated and uncoated ground flaxseed had better acceptability.