Abstract—The Alveograph rheological properties and bread quality characteristics made from two flaxseed varieties (golden and brown) and 650 type wheat of strong quality for bread making were investigated. In this sense, five levels of wheat substitution (0, 5, 10, 15 and 20%) with the two varieties of flaxseed were used. It was observed that dough extensibility (range 68-23 mm) and deformation energy (range 286-120 × 10⁻⁴ joules) decreased significantly (p < 0.05) with the increased level of flaxseed flour addition in wheat flour. The loaf volume, porosity and elasticity of the bread samples increased by up to10% substitution by brown or golden flaxseed flour. From the textural point of view significant changes were observed for the hardness value which registered higher values for all the bread samples as compared to the control one. Regarding the crumb cell structure the bread with flaxseed addition seems to be less compact than that of the control sample. The bread sensory characteristics (overall acceptability, general appearance, color, flavor, texture, taste, smell) were either acceptable or better at the level of 10–15% substitution by flaxseed flour than the sample without flaxseed addition. The Principal Component Analysis was used to show significant correlations between the chemical characteristics of wheat flour-flaxseed formulation, Alveograph rheological properties, bread physical, textural and sensory characteristics of the composite flaxseed- wheat flour. Bread overall acceptability was influenced significantly by the sensorial characteristics, general appearance and bread physical value of loaf volume. Good correlations (r=0.801) were found between bread textural characteristic hardness value and flour chemical characteristic protein content.
 

Index Terms—wheat flour, golden flaxseed, brown flaxseed, Alveograph, bread quality

Cite: Georgiana G. Codină and Silvia Mironeasa, "Bread Quality and Alveograph Rheological Properties of Composite Flour Made from Flaxseed and 650 Type Wheat of Strong Quality for Bread Making," International Journal of Food Engineering, Vol. 4, No. 2, pp. 117-121, June 2018. doi: 10.18178/ijfe.4.2.117-121