Effect of particle size of Flaxseed-based milk coproduct on the quality of dough and steamed bread

The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life, but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory qualities of the food. The effects of five different particle size variations on the physicochemical characteristics, dough, and steamed bread structure of Flaxseed-based milk coproduct (FMC) were investigated. As the particle size decreases, the structure of the dough becomes denser due to an increase in water retention capacity and dissolution capacity, weakening the competition for dough moisture and allowing for an increase in air-holding capacity. The reduction in particle size increased the specific volume of the steamed bread, a decrease in the spread ratio, and an optimization of hardness and elasticity, as well as an increase in consumer acceptance of the FMC steamed bread. However, it is not the smaller the particle size, the higher the quality of steamed bread, appropriate reduction of particle size can improve the quality of steamed bread. In addition, the addition of FMC reduces fat digestion. Therefore, the present study proposes a method to change the particle size of FMC to optimize the quality of the steamed bread and to reduce fat digestibility by adding FMC.