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Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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110 - ‘Flaxseed proteins: food uses and health benefits’. International Journal of Food Science and Technology. 46, 221–228

Reference Number: 110

Year: 2011

Authors: Holy Nadia Rabetafika,Vinciane Van Remoortel,Sabine Danthine,Michel Paquot & Christophe Blecker

Link: Link to original paper

Nutrition: Proteins

Inclusions: Flax seeds

Summary

Summary

Flaxseed proteins are potent multi-functional ingredients for food formulation owing to their techno- functionalities, food preservation capacity, and health benefits. A possible synergistic effect with mucilage on their functionalities could be valuable even though this co-product in flaxseed may limit the protein yield during their production processes. Their techno-functional properties could also be considered in mixture with other flax bioactive components such as lignans and fibre to enhance the value of the flaxseed meal. The present paper reviews flaxseed protein uses in food and their health benefits. New perspectives according to consumers’ demand for products with health promoting bioactive components are also suggested.

 

SIGNIFICANCE OF THIS STUDY

This review focusses on the technical use of flaxseeds as a multifunctional ingredient not only providing us with health benefits but also serving as functional ingredient in providing the optimum texture and flavour to a range of food products including baked goods such as breads and pastries. Flaxseed proteins have shown to provide these functional properties including emulsifying and stability when added into foods. They also provide physiological benefits such as lower glycemic and cholesterol effects which have shown to be superior to those of soy proteins. Flaxseeds added into bread have also shown to improve shelf life  and maintain the texture of bread for longer periods of time thus making this an ingredient providing us with multiple benefits.

 

 

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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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