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Elaboração de pão de sal utilizando farinha mista de trigo e linhaça

2007; UNIVERSIDADE EST.PAULISTA JÚLIO DE MESQUITA FILHO; Volume: 18; Issue: 2 Linguagem: Inglês

0103-4235

Talita Moreira de Oliveira, Mônica Ribeiro Pirozi, João Tomaz da Silva Borges,

Agricultural and Food Sciences

Flaxseed (Linum usitatissimum L.) is known to contain some physiologically active components like fibers, omega-3 fatty acid and lignans. Its consumption is associated to the prevention of certain diseases. The aim of this study is to add flaxseed flour to wheat flour to produce French bread seeking to offer a high nutritional food to consumers and evaluate its physico-chemical, sensorial and technological characteristics and the viability to produce it. Preliminary tests of farinography, extensography and laboratorial test of bread makin were taken to determine the best formulation was used to produce bread at a commerial bakery. The bread centesimal composition, sensorial and texture characteristics were evaluated. The addition of 10% of flaxseed flour showed goodd tecnological viability and great acceptability, with pleasant flavor and similar characteristics of traditional bread loaves, representing a nutricional and tasty option to daily diet of many consumers