The aim of this study was to determine the effect of addition of flaxseed to bread, the physical and
sensory characteristics of the obtained bread and the possibility of application of this kind of bread
as functional food. For preparing the bread, flaxseeds were added to the dough in concentration of 20
and 40% calculated based on mass wheat flour. The quality of bread was assessed by determining the
physico-chemical and sensory parameters 24 hours after baking, such as the height and volume of
bread, mass of bread, as well as the fineness and elasticity of the bread pores. As a consequence,
flaxseed can be successfully incorporated into bread formulations. The general acceptability was good
with the addition of 20% of flaxseed.
