Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread

Abstract

With regard to constant technological innovations in the bakery sector in order to increase bread nutritional value without affecting its technological and sensory characteristics, we applied pseudocereals/oilseeds to obtain an optimal formulation. A factorial design 33 was used and the independent factors were chia flour (levels: 0, 10, 20% flour basis), quinoa flour (levels: 0, 20, 40% flour basis), and amaranth flour (levels: 0, 20, 40% flour basis). Their effects and interactions were studied through the response surface methodology to optimise the bread formulation from a holistic viewpoint, which included the nutritional, technological and sensory characteristics. The optimum formulation with the highest quality was the blend made with 10, 4, and 20% of chia, quinoa, and amaranth, respectively. The results showed a significant increase in protein amount, ash, lipids, and crumb firmness compared to wheat bread. The calorie value of the control sample and the optimised formula were significantly similar, bearing in mind the high lipid amounts present in raw materials. Loaf-specific volume slightly decreased in comparison to control bread, as expected in formulations with gluten-free raw materials and a large amount of fibre. The optimised formula presented nutritionally/functionally higher indexes and similar overall acceptability to the control bread (p < 0.05).

Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

“…As compared to earlier bread prototypes containing non-sprouted pseudo-cereal grains, the breads developed in this study had lower PA levels than 10% chia, 4% quinoa and 20% amaranth bread (3.4 g/100 g dw) [ 29 ].…”

“…Overall, lower nutritional value of WF as compared to sprouted pseudo-cereal grains could be attributed to the removal of bran outer layers and germ during the refining process of wheat flour [ 29 ]. In these anatomical parts of wheat grain, nutrients such as fat, dietary fiber, PA, minerals, vitamins and antioxidant compounds (bound phenolic acids) are concentrated so that they are lost during flour production.…”

Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

“…The specific volume of the GFC determined in the present study was similar to the results reported previously [ 26 ]; however, in comparison with wheat bread, the value of this parameter was meaningfully lower [ 37 ]. A specific volume of a conventional wheat bread ranged from 3.5 to 5.5 cm 3 /g [ 38 , 39 ], while its value for GF was meaningfully reduced and fluctuated around 2 cm 3 /g, depending on the ingredients used [ 26 , 40 ]. The use of BLP in the experimental GF formulation influenced the technological parameters of GFB.…”

The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)

“…Chia seeds, as a valuable and increasingly popular component of "healthy food", have been the focus of previously published review articles [6,9,[31][32][33][34][35][36][37][38][39]. The authors emphasized the importance of chia seeds as a valuable new food resource with high health and antioxidant potential.…”