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Food Science and Nutrition Alumni

The Acceptability of Flax Flour as a Partial Flour Substitute in Pumpkin Harvest Loaf

by Ann Elkins, Kelsey Fleming, Rochelle Jorgensen

Ann Elkins, Kelsey Fleming, Rochelle Jorgensen

Omega-3 fatty acids may help reduce the risk of developing Coronary Heart Disease.  Flax has been shown to be an excellent source of this type of fat.  Through partial substitution of flax flour with all-purpose flour, Omega-3 fatty acids can be incorporated into the diet.  In a Pumpkin Harvest Loaf recipe, this idea was utilized.  Three variations were prepared:  a control, 2.4% flax flour substitution, and 2.4% flax flour substitution plus gluten.  All other ingredients, preparation, and baking techniques were held constant.  Sensory evaluations took place in environmentally controlled booths using 30 untrained judges.  Sensory evaluations included rank order, texture, preference, moistness, and two triangle difference tests.  Objective tests included height and density.  Results from tests revealed no significant differences between variations.  Moistness was the exception.  Test results from this test disclosed that variations using flax flour were significantly moister than the control.

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