flaxseed and refined wheat flour was further used for physicochemical
analysis of process and product. Our results are in
accordance with Ramcharitar, Badrie, Mattfeldt-Beman, Matsuo,
and Ridley (2005) who observed muffin containing 11.6% milled
flaxseed by weight was rated as significantly less acceptable than
the control muffin. Further the gluten level was optimised at 3(g/
100 g) level in refined wheat flour bread with 10(g/100 g) roasted
ground flaxseed (Table 5).
Hence bread sample made with 10(g/100 g) roasted ground