Milled Flaxseed as a Functional Ingredient in Tortillas, Bread, and Muffins

Flaxseed has properties that make it suitable for consideration as a functional ingredient in various baked goods. Specifically, flaxseed demonstrates some of the same capabilities as oil and gums in food products. Three studies were conducted to test how BlendPūr™ flaxseed performs as an oil and guar gum replacement in tortillas, white bread, and muffins. A summary of the experiments and findings was published in a white paper entitled BlendPūr™ Flax in Bread, Tortillas and Muffins.

The first study evaluated BlendPūr™ as a complete replacement for hydrocolloids in tortillas. Guar gum, a common hydrocolloid, was used in the control. Guar gum is expensive, and its availability fluctuates. Furthermore, consumers may not view guar gum as a “clean label” ingredient. The results showed high potential for BlendPūr™ as a guar gum replacement in tortillas.

The second study looked at BlendPūr™ as a replacement for shortening or oil in white pan bread. The experiment showed that BlendPūr™ can replace substantial amount of fat in bread while retaining softness compared to the control.