Application of flaxseed in breadmaking: effect on chemical characteristics, fat composition of flour and bread, and sensory quality of enriched semi-flat bread

Flaxseed is a good source of omega-3 fatty acid، lignin، dietary fibre and natural anti-oxidants such as tocopherols. Having benefits for health with preventing disease is the major reason for fortification of functional food products with flaxseed. In this study، the effect of incorporating flaxseed mealinto wheat flour in proportion of 0 (control sample)، 5، 10، 15 and 20% (flour basis) on chemical properties of bread and flour including oil content، fatty acids profile، tocopherols، acidity and peroxide and their changes during baking were investigated. Moreover، bread sensory characteristics upon 5 days of storage were determined. The results showed incorporating flaxseed up to 20% substitution with flour increased fat content، linolenic acid and tocopherols. During baking، acidity and peroxide values increased. Linolenic acid was stable upon cooking temperatures، however، tocopherols were decreased. Bread containing 15% flaxseed received higher sensory scores compared to other treatments، but over the time، bread sensorial quality was diminished upon storage of bread at room temperature.