Key Findings:
This paper describes the formulation of bakery products with SDG from flaxseed. Processing and storage parameters are investigated to ensure that the stability of added SDG, isolated from flaxseed or added in the form of defatted flaxseed meal, remains in various bakery products. The study showed that flaxseed-derived SDG can be added to various bakery matrices that require heating or baking without significant losses during processing or subsequent storage at room temperature or in deep-frozen form.
ABSTRACT:
The study focused on the effects of processing and storage on the stability of flaxseed-derived secoisolariciresinol diglucoside (SDG) added to various bakery products. The SDG concentration of doughs, baked rye breads, graham buns, and muffins was analyzed by high-performance liquid chromatography-diode array detection; the baked products were analyzed immediately after baking and upon storage at room temperature for 1 week and at -25 °C for 1 and 2 months, respectively. Added SDG was found to withstand normal baking temperatures in all bakery products. SDG also was a relatively stable compound during storage. Similarly, the content of SDG in flax buns containing fat-free flaxseed meal was unaffected by storage. We conclude that cereal-based bakery products can be supplemented with flaxseed-derived SDG. (Authors abstract)
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