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We have a wide range of nutritional flours which are easily incorporated into all types of food product and which adapt to many applications.
The “tenacity” is the capacity of a dough to resist deformation. Flax fibre has shown a significant increase in the “tenacity” and the P/L ratio in the Chopin Alveograph Test, thus contributing to an improvement in the breadmaking quality. This property in flax is particularly advantageous for gluten-free applications which have a tendency to lack shape-holding in the absence of gluten. The soluble fibre in the flax also makes it possible to strech the dough and control hydration better.
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Historically, ground flax is used in vegan diets as an alternative to eggs. It is one of the most effective plant-origin ingredients to use as an egg substitute due to its emulsifying capacity and its texturising properties. Total or partial substitution by flax-based ingredients makes it possible to reduce recipe cost’s significantly whilst retaining the product’s organoleptic and nutritional properties.
With its high protein, fibre and fatty acid contents, flaxseed flour as a natural emulsifying effects. It makes it possible to bind the various elements of a mixture to each other and obtain a flexible texture. Flax is an alternative to lecithin, glycerine and Arabic gum for bakeries, viennoisierie and pastry products. It also limits syneresis as a result of its affinity for the various preparation phases and the capacity of the fibres to form structural net.
Soluble flax fibre has texturising properties and a high water retention capacity giving it the ability to store humidity and maintain a creamy, moist structure. It also makes it possible to provide viscosity for the dough and a greater freshness. Flaxseed flours are therefore the natural solutions for substituting texturising agents such as fatty acid mono- and di-glycerides. They are especially advantageous for gluten-free products which have a tendency to be very crumbly and dry in the absence of gluten.
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