Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread.

The aim of the study was to apply water extract of linseed as structure forming agent in gluten free baking and to assess their influence on rheological properties of the dough and quality of the bread, especially its staling rate. The analysis of rheological properties of the dough structured with linseed mucilage proved, that in the absence of external stress the systems reveal rheological properties comparable with control sample. They are however much more susceptible on mechanical strain. The replacement of guar gum and pectin with linseed mucilage improved sensory acceptance of the bread and had limited influence on texture and staling of the bread. The results concerning organoleptic and physicochemical parameters of the bread indicate that freeze-dried extract of linseed could be applied as natural and effective structure forming agent in this type of bakery products. [ABSTRACT FROM AUTHOR]