LAUSR

BACKGROUND Flaxseed is a rich source of protein, omega-3 fatty acids, lignans, and dietary fiber. However, it also contains phytic acid that inhibits mineral absorption and has the potential to adversely affect the properties of bread. Microfluidization prevents these negative effects, reduces the amount of phytic acid, and improves functional properties. In this study, the possibility of using full-fat and defatted flaxseed flours as well as microfluidized flaxseed flours in bread formulation was investigated. For this purpose, crude and microfluidized flaxseed flours were added to the bread in different proportions (0 g/ kg, 25 g/ kg, 50 g/ kg, and 75 g/ kg), and the effect of the partial replacement of wheat flour with flaxseed flours on the functional, quality, and sensory properties of breads were analyzed. The effects of the microfluidization process on the antioxidant properties, phenolic, dietary fiber and phytic acid content of flaxseed were also observed. RESULT Flaxseed flours increased the dietary fiber, phenolic contents and antioxidant activities of breads. The crumb color became darker with increasing level of flaxseed flours and their addition also detrimentally affected the sensory properties of breads. It was seen that the microfluidization process has beneficial effects on functional properties of full-fat and defatted flaxseed flours as well as their quality characteristics. CONCLUSION The study showed that flaxseed flour is a rich source of functional compounds, and it is even possible to further improve these functional properties with microfluidization treatment. Microfluidized flaxseed flour can also be used as a promising alternative functional food to enrich breads. This article is protected by copyright. All rights reserved.