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This study investigated the effects of partially replacing wheat flour with flaxseed flour (FF) on the quality parameters of Chinese Steamed Bread (CSB). FF was utilized as a functional ingredient of CSB at varying levels. The pasting properties of flour blends, the rheological and microstructural characteristics of dough, the textural and quality characteristics and functional group structure of CSB were analyzed. Results showed that FF addition influenced the pasting characteristics of wheat flour by decreasing the final viscosity, breakdown and setback values, but had little effect on the rheological properties of the dough. The microstructure of the dough indicated that the disruption degree of the gluten matrix increased with the increase of FF. Besides, FF addition increased the hardness and chewiness of CSB, while decreasing the cohesiveness and springiness. Additional characteristic peaks were observed at 1745, 2854, and 3006 cm -1 and associated with -C[double bond, length as m-dash]O, -CH 2 , and cis -C[double bond, length as m-dash]CH bond stretching vibrations of flaxseed. Results suggested 12% FF exhibited the best acceptability.

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread