| Abstract
| - The study focused on the effects of processing and storage on the stability of flaxseed-derivedsecoisolariciresinol diglucoside (SDG) added to various bakery products. The SDG concentration ofdoughs, baked rye breads, graham buns, and muffins was analyzed by high-performance liquidchromatography−diode array detection; the baked products were analyzed immediately after bakingand upon storage at room temperature for 1 week and at −25 °C for 1 and 2 months, respectively.Added SDG was found to withstand normal baking temperatures in all bakery products. SDG alsowas a relatively stable compound during storage. Similarly, the content of SDG in flax buns containingfat-free flaxseed meal was unaffected by storage. We conclude that cereal-based bakery productscan be supplemented with flaxseed-derived SDG. Keywords: Flaxseed; lignan; secoisolariciresinol diglucoside; SDG; processing; bread; muffin; bun;storage
|
