ArticleFoods (Basel, Switzerland)2020
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Eco-Friendly Recovery of Homogalacturonan-Rich Pectin from Flaxseed Cake via NADES Extraction.Polymers · 2025Article
- Potential of Plant-Based Oil Processing Wastes/By-Products as an Alternative Source of Bioactive Compounds in the Food Industry.Foods (Basel, Switzerland) · 2025Review
- Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food Products.Foods (Basel, Switzerland) · 2025Article
- Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties.Food chemistry: X · 2025Article
- Article
- The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality.Foods (Basel, Switzerland) · 2023Article
- Investigation of physicochemical and sensory characteristics of low calorie sponge cake made from flaxseed mucilage and flaxseed flour.Scientific reports · 2023Article
- The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins.Foods (Basel, Switzerland) · 2023Article
- Effect of Fertilization Regime of Common Wheat (Foods (Basel, Switzerland) · 2023Article
- Valorization of an Old Variety ofFoods (Basel, Switzerland) · 2023Article
- Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread.Foods (Basel, Switzerland) · 2023Article
- Sustainable plant-based ingredients as wheat flour substitutes in bread making.NPJ science of food · 2022Review
- Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes.Foods (Basel, Switzerland) · 2022Review
- Influence of Different Diets on Growth and Nutritional Composition of Yellow Mealworm.Foods (Basel, Switzerland) · 2022Article
- Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality.Molecules (Basel, Switzerland) · 2022Article
- Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences.Foods (Basel, Switzerland) · 2021Article
- Bread Fortified with Cooked Purple Potato Flour andFoods (Basel, Switzerland) · 2021Article
- Flaxseed and Camelina Meals as Potential Sources of Health-Beneficial Compounds.Plants (Basel, Switzerland) · 2021Article
- The Effect of Roasting on the Protein Profile and Antiradical Capacity of Flaxseed Meal.Foods (Basel, Switzerland) · 2020Article
- Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent.Polymers · 2020Article
Corrections and comments
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Authors and funding
11 authors.
Funding
Abstract
Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of flaxseed cake was performed and the interactions among the bioactive compounds derived from both sourdough and flaxseed cake were investigated. The organoleptic properties as well as nutraceutical and chemical characteristics regarding pH, ethanol, lactic and acetic acid content, fatty acids profile, the concentration of total polyphenols, antioxidant capacity, and aroma volatile organic compounds were determined to evaluate the efficacy of leavening in the different matrices in comparison with the traditional bread. The results obtained demonstrated that flaxseed cake-enriched sourdough bread can represent a potential vehicle for bioactive compounds with the possibility of obtaining high-quality products with improved nutritional profiles and desired health attributes. Furthermore, the bread obtained with the addition of 7.5% of flaxseed cake was individuated as the best formulation to produce sourdough bread fortified with flaxseed cake by the overlap between three series of information coming from physical-chemical, nutritional, and sensorial analyses. In conclusion, in the operating conditions adopted, the use of flaxseed cake could represent a viable alternative for the production of fortified bread based on sourdough technology.
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