Flaxseed in Breadmaking: Effects on Sensory Quality, Aging, and Composition of Bakery Products

This paper describes the effect of flaxseed on two bread formulations. The quality of bread rolls—containing flaxseed—and the quality of cinnamon rolls—containing flaxseed and flaxseed oil—is determined by sensory evaluation (texture, odor, and flavor), instrumental texture measurement and chemical...

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Veröffentlicht in:	Journal of food science 2006-05, Vol.71 (4), p.S343-S348
Hauptverfasser:	Pohjanheimo, Terhi A., Hakala, Mari A., Tahvonen, Raija L., Salminen, Seppo J., Kallio, Heikki P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Baked goods Biological and medical sciences breadmaking Cereal and baking product industries Flax flaxseed Food additives Food industries Fundamental and applied biological sciences. Psychology Oils & fats Product quality sensory quality storage
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