Functional flaxseed in baking

Main Article Content

S. Hussain
F.M. Anjum
M.S. Alamri
A.A. Mohamed
M. Nadeem

Keywords

bread, chapattis, flaxseed, functional foods

Abstract



The use of flaxseed as a functional food has gained in popularity in recent years. It has been grown since ancient times for food and other uses. Flaxseed is an excellent source of nutrients including protein, soluble and insoluble dietary fibre as well as omega-3 fatty acids. The flaxseed can be used as a whole or it can be incorporated in other foods including bakery products. The flaxseed proteins can enhance the biological parameters of bread and unleavened flat bread (chapattis). The addition of flaxseed to wheat flour can also contribute towards several health benefits and can serve as a low-cost treatment for many diseases, e.g. diabetes, hypercholesterolemia and cardiovascular complications. The current review will focus on the health benefits of flaxseed and the potential of these seeds to be incorporated into breads and chapattis which are staple foods for a large segment of the population.




 
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