Flaxseed processing

The protein contents of flaxseed fractionation from research work in different countries is presented in Table III. The proximate protein contents of dehulled and/or defatted flaxseed varied considerably, depending on cultivar, growth location, and seed processing. Oomah and Mazza (1997) reported that the hull fraction contains lower protein levels, and... 

HYDROGEN CYANIDE CONTENT (MG/100G SEED) AFFECTED BY PROCESSING OF THE FLAXSEED... 

Mason and Hall (1948) noted the potential use of flaxseed gum in soft drinks, candy, processed cheese, jellies, and fruit juice. Garden (1993) reported that flaxseed gum significantly improved bread quality and shelf life, and suggested the use of the gum fraction as a food ingredient in food products. Chemical, physical, and functional properties of flaxseed gum have been documented (Chornick et al, 2002 Cui et al, 1994b, 1994c Mazza and... 

Muir and Westcott (2000) investigated the stability of SDG in baked products. SDG content of flaxseed bread was stable during baking process... 

Cui, W., Mazza, G., Oomah, B.D., and Biliaderis, C.G. 1994b. Optimization of an aqueous extraction process for flaxseed gum by response surface methodology. Lebensm, Wiss. U. Technol. 27, 363-369. 

Feng, D., Shen, Y., and Chavez, E.R. 2003. Effectiveness of different processing methods in reducing hydrogen cyanide content of flaxseed. J. Sci. Food Agric. 83, 836-841. 

Ghosh, P., Chakraborty, M., Sorenson, B., Berzonsky, W.A., and Hall, C., Ill 2004. Effects of ground flaxseed on the processing and quality parameters of wheat flour tortilla. Presented at AACC Annual Meeting Conference, San Diego, CA. 

Hall, C., III., Niehaus, M., Wolf-Hall, C., Bauer, A., Auch, C., and Stoerzinger, C. 2004. Flaxseed in yogurt Lignan stability and effect on processing. In Proceedings of the 60th Flax Institute of the United States , pp. 1-7. Fargo, ND. 

Manthey, F.A., Lee, RE., and Hall, C.A., III 2002b. Processing and cooking effects on lipid content and stability of a-linolenic acid in spaghetti containing ground flaxseed. J. Agric. Food Chem. 50, 1668-1671. 

Oomah, B.D. and Mazza, G. 1998a. Compositional changes during commercial processing of flaxseed. Ind. Crops Prod. 9, 29-37. 

Pizzey, G.R. and Luba, T. 2002. Effect of seed selection and processing on stability of milled flaxseed. In The 93rd AOCS Annual Meeting and Expo Book of Abstracts , p. S143. Published by the American Oil Chemist Society, Montreal, Canada. 

Tostenson, K., Wiesenbom, D., Zhang, X., Kangas, N., and Schwarz, J. 2000. Evaluation of continuous process for mechanical flaxseed fractionation. In Proceedings of the 58th Flax Institute of the United States , pp. 17-22. Fargo, ND. 

Table 4.1.10A. Flaxseed (linseed) expeller (IFN 5-02-045). The product obtained by grinding the cake or chips which remain after removal of most of the oil from flaxseed by a mechanical extraction process. It must contain no more than 100 g fibre/kg. (From AAFCO, 2005.)...

Flaxseed is covered with fibrous hull accounting for 25 to 45% of the seed weight and contains 2-7% by weight of water-soluble carbohydrates. These components called mucilage can interfere during processing (38). Flaxseed contains approximately 25% protein, 10% moisture, and 35-45% of oil (6, 38, 11). In immamre... 

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