PERSPECTIVES OF LINSEED UTILISATION IN BAKING.
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2004;54(1):21–27
KEYWORDS
ABSTRACT
The aim of the study was to show the nutritional and health benefits implied by consumption of bread and pastry supplemented with linseed meal. Bread with 10 and 13% share of linseeds was characterised by higher amounts of protein, fat, dietary fibre, macro- and microelements in comparison to standard one. In the experiments on rats, a spectacular hypocholesteric effect of such bread was observed. Linseed pastry obtained high quality scores, irrespective of the linseed cultivar. A 3% increase in linseed in the recipe for flax hermit cookies and a 5% rise in flax muffins resulted in an increase in the amounts of proteins, dietary fibre, micro- and macroelements.
ISSN:1230-0322