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dc.contributor.authorCachaper, Katherine Faithen_US
dc.date.accessioned2014-03-14T20:33:08Z
dc.date.available2014-03-14T20:33:08Z
dc.date.issued2005-03-17en_US
dc.identifier.otheretd-04042005-145304en_US
dc.identifier.urihttp://hdl.handle.net/10919/31624
dc.description.abstractThe antioxidants BHA, BHT, and ascorbic acid were added to flaxmeal breads to prevent rancidity. Six types of yeast leavened breads were evaluated: control (100% bread flour), flaxmeal (15%) bread, and flaxmeal (15%) bread that contained 0.01% respectively of BHA, BHT, BHA and BHT, and ascorbic acid. Vital wheat gluten was added in all the flaxmeal breads. Chemical, objective and sensory tests were used to evaluate the breads. The crumb texture of all the experimental breads was significantly softer (p¡à 0.05) than the control breads, but the control breads were significantly moister (p¡à 0.05) than the flaxmeal breads that contained BHA and BHT, separately. No significant differences (p>0.05) were found in loaf volume of the control bread and the experimental breads. The crumb color of the experimental breads was significantly darker (p<0.0001) due to the incorporation of flaxmeal. The acid value of the flaxmeal breads was significantly higher (p¡à 0.05) than the control breads. No significant differences (p>0.05) were found in peroxide values between the control breads and experimental breads after eight weeks. The QDA sensory tests showed that breads containing BHA or in combination with BHT were moister, chewier and had the least noticeable stale taste when compared to the control breads. Ascorbic acid was not as effective as BHA or a combination of BHA and BHT in preventing lipid oxidation, but produced the softest bread. This study showed that flaxmeal breads made with BHA and BHT provided the best protection against lipid oxidation and produced a moist and chewy bread.en_US
dc.publisherVirginia Techen_US
dc.relation.haspartCachaper_Thesis.pdfen_US
dc.rightsI hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to Virginia Tech or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report.en_US
dc.subjectyeast breaden_US
dc.subjectantioxidantsen_US
dc.subjectrancidityen_US
dc.subjectlinoleic aciden_US
dc.subjectlinolenic aciden_US
dc.subjectflaxen_US
dc.titleThe Effect of Antioxidants on Flaxseed Stability in Yeast Breaden_US
dc.typeThesisen_US
dc.contributor.departmentHuman Nutrition, Foods, and Exerciseen_US
dc.description.degreeMaster of Scienceen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineHuman Nutrition, Foods, and Exerciseen_US
dc.contributor.committeechairConforti, Frank D.en_US
dc.contributor.committeememberAbaye, Azenegashe Ozzieen_US
dc.contributor.committeememberBarbeau, William E.en_US
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-04042005-145304/en_US
dc.date.sdate2005-04-04en_US
dc.date.rdate2012-06-08
dc.date.adate2005-04-07en_US


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