Abstract
The aim of this work was to evaluate the quality of pita bread fortified with different levels of flaxseed cake flour (FCF) as an under-utilized functional ingredient. FCS was then used as a partial substitute for wheat flour 82% extraction at 5, 10, 15 and 20% substitution levels. The chemical composition of flours, the rheological characteristics of doughs and the quality of the produced bread were investigated. Substitution of FCF for wheat flour increased the protein, fat, fibers, ash and mineral contents and remarkably improved the protein quality of the composite flours. It had also decreased the moisture loss and increased the alkaline water retention capacity (AWRC) of bread as freshness indicators and improved its textural characteristics without significant effects on the physical and sensorial properties until 15% substitution level. The results of the present study in addition to the eminent nutritional and functional roles of flaxseed cake strongly advocate its incorporation into the formula of pita bread and similar bakery products for nutritious, healthy and functional foods.
Keywords: Pita bread, flaxseed cake flour, evaluation, nutritious, fats, fiber, ash, mineral content, moisture loss, yeast
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