Flaxseed in Breadmaking: Effects on Sensory Quality, Aging, and Composition of Bakery Products.

The article discusses a study which examined the effect of flaxseed on two bread formulations. Rolls (FR) and cinnamon rolls (FCR) are the two kinds of bread samples analyzed in this study. Results of the study showed that storage time has affected the texture, moisture, odor and flavor of flaxseed bakery products. The study also found a significant decrease in the springiness of cinnamon rolls.