Brought to you by InterFiber
Flaxseed has been around for awhile as source nutrition. However, what’s the best way to harness the benefits and function of flaxseed for commercial baking uses? Flaxseed can not only increase the nutritional profile of bread products, but when done right, it can improve the quality as well.
Breaking down flaxseed
These seeds have exceptionally high levels of alpha-linolenic acid (ALA), dietary fiber, high quality protein and phytoestrogens. In baking, it has shown promise as a fat replacer. In sponge cake, flaxseed can replace up to 30% in formulas. However, too much flaxseed flour can cause hardness and chewiness.
So what’s the best way to get the benefits of flaxseed?
Case Study: Flaxseed Powder in Toast Bread
At InterFiber we have developed technologically advanced methods of obtaining defatted flaxseed powder. The result is Super Flaxseed FL, which shows a lot of promise. Here’s how it improved toast bread.
When added to liquid it forms a gel-like substance, which helps support emulsion forming and adds stability. The more Super Flaxseed FL added, the higher efficiency.
In the final product, it added a favorable light brown color. The volume of the final increased until around 2.5% of the ingredient was used. Also, increased levels increased the moisture of the final product. The increased moisture extends the feeling of freshness. Here’s how it increased moisture levels up to 48hrs:
Here is the general analysis of appearance and efficiency
So in summary:
- Toast bread with Super Flaxseed FL is more efficient compared to bread with no fiber
- It keeps moisture for a longer period, improving freshness
- It’s a natural colorant, that adds a favorable light brown color
- It’s adaptable to bread recipes
To learn more about Super Flaxseed FL and its applications, contact us!
