Effect of golden and brown linseed fibre on wheat flour pasting, dough properties and bread quality

Wheat flour was enhanced by linseed fibre, characterised by granulation 500–700 μm. Using seeds from 2015 flax harvest, linseed fibre was gained from two golden and one brown linseed varieties (Amon, Raciol and Recital, respectively). Additions at levels 2.5% and 5.0% affected amylases activity and protein technological quality softly, evaluated by Falling Number and Zeleny sedimentation tests, respectively. Both brown and yellow linseed fibre significantly supported extensograph elasticity of non-fermented dough. Baking potential of composites tested evaluated as extensograph energy significantly decreased about 7–18%, likely owing to dilution of dough gluten skeleton. Pasting behaviour of flour composites reflected a hydrophilic character of non-traditional material – amylograph viscosity was elevated from 590 units to ca 700 units by Amon and Recital fibre, and to ca 930 units by Raciol fibre. Pasting profiles of flour composites, recorded by using of Rapid Visco Analyser, confirmed this finding. Dough...