Effect of Chia and Teff Supplement on Dietary Fibre Content, Non-fermented Dough and Bread Characteristics from Wheat and Wheat-Barley Flours

Abstract

To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %), and further 5 % or 10 % of chia or teff wholemeals. Chia elevated dietary fibre content more effectively than teff did (up to 6.41 % and 4.29 %, respectively). Non-gluten nature of proteins in non-traditional raw materials also affected farinograph, amylograph and mixolab proof results. Water absorption increased about 10 % in total, especially owing to teff presence in composite flour. All three alternative crops decelerated dough development and prolonged its stability, but dough softening degree depended on their combination. Higher water absorption was reflected in viscosity rise during amylograph testing. Using mixolab equipment, significantly more accurate differentiation of tested composites was reached, both in phase of dough kneading and registration of viscosity during heating and cooling. Contrary to this, any statistically verifiable difference was observed between chia or teff wholemeal variants from white of dark seeds. By variance analysis, some rheological parameters (dough softening degree, torque point C5, mixolab energy) together with specific bread volume were identified as principal for samples distinguishing. In terms of flour and bread quality, barley flour portion had a prevailing effect for chia tri-composites. Reversely, quality of flour blends containing teff was dependent on both barley flour and teff wholemeal portion and type.

Influence of tef flour and its association with other flours on the nutritional, technological, and sensory quality of bakery products

“…In lower levels of tef and chia (5 and 10%) in wheat and barley breads, Svec & Hrusková (2017) demonstrated that the breads had no difference in volume, equivalent to the standard treatment of wheat with barley, a fact different from the previous study of Ronda et al . (2015).…”

“…In lower levels of tef and chia (5 and 10%) in wheat and barley breads, Svec & Hruskov a (2017) demonstrated that the breads had no difference in volume, equivalent to the standard treatment of wheat with barley, a fact different from the previous study of Ronda et al (2015). Callejo et al (2016) analyzed tef flour in the proportions of 15 and 30% and observed a reduction in toughness, dough extensibility, deformation energy, sedimentation volume, and luminosity according to the addition of tef flour in breads.…”

“…Mohammed et al (2009) demonstrated that up to 5% of tef flour in bread corresponds to the physical characteristics of wheat bread. Svec et al (2017) analyzed wheat flour cookies with barley substituted in 5 and 10% of chia and tef; higher cookies were obtained, and it was possible to mask barley's taste and odor. There was greater absorption of water with the substitution by 10% of chia or tef, and this caused an increase in the softening of the dough.…”