Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread

Coelho, Michele Silveira; Salas-Mellado, Myriam de las Mercedes

doi:10.1016/j.lwt.2014.10.033

Cited by 129 publications

(116 citation statements)

References 13 publications

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“…The addition of 6% and 8% of CS significantly reduced the value of the baking loss as compared to other breads. Similar relationship was observed in studies of other authors [9,10,28]. Chia seeds contain a lot of dietary fiber and mucilage, which combines free water and prevents its evaporation during the process of baking [12].…”

Section: Baking Resultssupporting

confidence: 89%

“…Zettel et al [12] studied the effects of chia incorporated in wheat bread dough in the form of gel and proved that chia addition reduced the bread firmness. Coelho and Salas-Mellado [10] found that bread crumb containing whole chia seeds was softer in contrast to the one with chia flour. However, this tendency was not confirmed by Iglesias-Puig and Haros [13].…”

Section: Introductionmentioning

confidence: 98%

“…This resulted in an increase in use of chia seeds in food production [6]. Recent studies have shown that chia seeds can be used to produce food products such as biscuits [7], pasta [8], and especially bread [9][10][11]. There are several works concerning the influence of chia addition on bread texture.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Chia Seeds (Salvia hispanicaL.) Addition on Quality and Nutritional Value of Wheat Bread

Romankiewicz

Hassoon

Cacak-Pietrzak

et al. 2017

Journal of Food Quality

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The aim of the study was to analyze and characterize the influence of chia seeds (CS) addition (0, 2, 4, 6, and 8%) on wheat bread properties. Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phenolics content, volume, baking losses, crumb texture, and color and sensory analysis. The addition of CS decreased baking losses and the volume of bread. The color of the crumb with CS was much darker as compared with the control sample. The texture analysis showed that the CS caused a decrease in the hardness of the crumb. Most importantly, the addition of CS increased the nutritional value of the bread. Bread with CS contained more dietary fiber and mineral components. Moreover, it has been observed that in comparison to the control product bread with CS was characterized by a rich fatty acids composition and higher level of phenolic compounds. Most importantly, the results showed that the substitution of wheat flour with chia seeds up to 6% did not negatively affect the final product acceptance.

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Section: Baking Resultssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 98%

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The Effect of Chia Seeds (Salvia hispanicaL.) Addition on Quality and Nutritional Value of Wheat Bread

Romankiewicz

Hassoon

Cacak-Pietrzak

et al. 2017

Journal of Food Quality

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“…Borges et al (2011) evaluated the addition of linseed flour in wheat bread and they also found that lower levels of linseed resulted in greater acceptability of the final product. Coelho & Salas-Mellado (2015) used chia to develop wheat bread and their results showed that acceptance was between the scores that equated to "liked moderately" and "liked very much". The results regarding the purchase intent for the breads in the present study are shown in Figure 1.…”

Section: Sensory Analysismentioning

confidence: 99%

Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour

et al. 2016

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The aim of this study was to evaluate the physical quality and sensory acceptance of gluten-free breads with different percentages of chia flour (Salvia Hispanica L.). The chia flour was used to substitute rice flour and soy flour in order to replace the gum required in this type of bread. Four formulations were developed; a standard made with gum, and three formulations with 2.5%, 5.0% and 7.5% of chia flour. Analyses of specific volume, cooking losses and the rise in dough of the breads were performed. Sensory analysis included tests for affective acceptability and purchase intent. The results showed that the bread with 2.5% chia flour had specific volume and cooking losses similar to the standard. In terms of the rise in dough, the standard showed the highest values, followed by the bread made with 5.0% chia flour. The substitution of soy and rice flour with 2.5% of chia flour produced bread with sensory characteristics similar to the standard in all of the analyzed attributes; it also received higher purchase intent. Using chia flour at a concentration of 2.5%, compared to rice flour and soy flour, proved that it was possible to replace gum in the bread formulation.Keywords: celiac disease; chia; HPMC gum.Practical Application: Chia flour (2.5%) gives physical characteristics to bread which are similar to bread made with gum.

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“…Steffolani et al (2015) compared the effect of 10% of dry and pre-hydrated chia flour on bread properties; the latter chia form caused a lower diminishing of bread specific volume. Combined with fat, Coelho et al (2015) recommended 7.8% of whole chia seeds and 10% of chia wholemeal flour for industrial use because a decrease in bread specific volume was still acceptable. On the other hand, the authors declared a benefit of such enhanced breads in a lower content of saturated fatty acids.…”

mentioning

confidence: 99%

Chia and teff as improvers of wheat-barley dough and cookies

Švec¹,

Hrušková²,

Babiakova³

2017

Czech J. Food Sci.

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AbstractŠvec I., Hrušková M., Babiaková B. (2017): Chia and teff as improvers of wheat-barley dough and cookies. Czech J. Food Sci., 35: 79-88.Basic wheat-barley flour premixes were blended at ratios 70 : 30 and 50 : 50 (w/w), and white or dark types of wholemeal chia and teff replaced 5 or 10% of these bases. All non-traditional plant materials increased farinograph water absorption up to 10% in total, and with likely dilution of the dough gluten network, their addition increased the degree of dough softening up to twice. Physicomechanical properties of non-fermented dough were changing stepwise, mainly in terms of rising dough elasticity. Higher elasticity of wheat-barley dough was reflected in better both specific volume and spread ratio of cut-out cookies. Further recipe modification by wholemeal chia and teff flours enhanced these positive changes; cookie volumes based on the wheat-barley premix 50 : 50 were about 22% higher than their counterparts from the premix 70 : 30. For both attributes of cookie quality, somewhat higher values were observed for dark variants of wholemeal chia and teff. Moreover, the spread ratio of cookies containing teff types reached higher values compared to chia ones. Characteristic barley flour flavour could be less acceptable for common consumers; both wholemeal chia and teff flours were able to mask that by-taste.

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Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread

Cited by 129 publications

References 13 publications

The Effect of Chia Seeds (Salvia hispanicaL.) Addition on Quality and Nutritional Value of Wheat Bread

The Effect of Chia Seeds (Salvia hispanicaL.) Addition on Quality and Nutritional Value of Wheat Bread

Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour

Chia and teff as improvers of wheat-barley dough and cookies

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