Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology

Abstract

The study aimed to evaluate the effect of black sesame and
flaxseed flour addition in different proportions on bread quality.
The bread formulations were developed through the Rotational
Central Composite Design (RCCD). The independent variables
were: black sesame and flaxseed flour which incorporated in
amounts from 25.85% to 54.15%. The effect of the ingredients on
bread quality was evaluated through physical parameters (specific
volume, expansion index and volume produced). Statistical
analysis was performed using response surface methodology and
the two formulations with better technical performance were
submitted to proximate composition (moisture, protein, fat, ash,
carbohydrates and calcium), crumb structure, scanning electron
microscopy (SEM) and sensorial analysis. It has been found that
black sesame promotes greater reductions in the mass expansion
capacity than flax meal. There was an improvement in the
nutritional value of the loaves by increasing the protein content,
ashes, fat and calcium, in addition to the reduction of
carbohydrates. The breads developed had good acceptability in all
evaluated attributes. In this way, the inclusion of black sesame
and flaxseed flour as ingredients in bread formulations promotes
products with technological and sensorial quality.