date:Jan 15, 2013
ded to a commercial mix. Sensory attributes were equivalent.
Flax hydrocolloid at a level of 0.60% resulted in high-quality pancakes that remained intact even after microwaving for 1:30 seconds and syrup addition (20g). White flour tortillas made with 0.7% flax seed hydrocolloid showed comparable measures of texture and extensibility measure throughout their shelflife as tortillas made with 0.5% guar gum. In addition, Stieve showed that 51% whole-wheat pizza-crust dough made with 0.9% flax hydr