The bread loaf volume and specific volume were the parameters
used for measuring bread quality. Table 7 inferences that the volume
of loaf was not much affected when 5(g/100 g) flaxseed was
substituted in the bread. However, beyond 5(g/100 g) there was
significant (p < 0.05) decrease in bread loaf volume was observed.
This may be due to the dilution of gluten and interference of lignans
and dietary fibres in the gluten network