Flaxseed is a rich source of protein, omega-3 fatty acids, lignans, and dietary fiber. However, it also contains phytic acid, which inhibits mineral absorption and has the potential to adversely affect the properties of bread. Microfluidization prevents these negative effects, reduces the amount of phytic acid, and improves functional properties. In this study, the possibility of using full-fat and defatted flaxseed flours as well as microfluidized flaxseed flours in bread formulation was investigated. For this purpose, crude and microfluidized flaxseed flours were added to the bread in different proportions (0, 25, 50, and 75 g kg⁻¹), and the effects of the partial replacement of wheat flour with flaxseed flours on the functional, quality, and sensory properties of breads were analyzed. The effects of the microfluidization process on the antioxidant properties, phenolic, dietary fiber, and phytic acid content of flaxseed were also observed.

中文翻译：

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微流化亚麻籽作为面包功能性添加剂的可用性

亚麻籽是蛋白质、omega-3 脂肪酸、木酚素和膳食纤维的丰富来源。然而，它还含有植酸，可抑制矿物质吸收，并有可能对面包的特性产生不利影响。微流化可防止这些负面影响，减少植酸的量，并改善功能特性。在这项研究中，研究了在面包配方中使用全脂和脱脂亚麻籽粉以及微流化亚麻籽粉的可能性。为此，将粗制和微流化亚麻籽粉按不同比例（0、25、50 和 75 g kg ^-1)，并分析了用亚麻籽粉部分替代小麦粉对面包的功能、质量和感官特性的影响。还观察了微流化过程对亚麻籽的抗氧化特性、酚类、膳食纤维和植酸含量的影响。