Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

Abstract

The aim of the paper was to evaluate the effect of a waste product from the pressing of chia seed oil on wheat and gluten‐free bread baking. The bread quality (pH, volume, color, texture, and sensory properties), polyphenol content, and antioxidant activity were determined. Chia seeds and chia seed waste, which have fat contents of 6 and 15%, respectively, were added at a level of 5%. The addition of the chia waste and seeds to the wheat bread was found to increase the bread volume with no deterioration in its sensory qualities. Higher sensory quality was obtained for gluten‐free bread prepared with chia seeds and waste. These materials resulted in a darkening of the crumb of the wheat and gluten‐free breads. The contents of polyphenols and antioxidant activities were higher in the breads supplemented with the chia waste and seeds than in the control sample in the cases of both the wheat and gluten‐free breads. Practical applications Similar to whole seeds, a waste product from chia seed oil pressing can also be used in the production of wheat and gluten‐free bread. The bread crumb hardness is one of the most frequently determined parameters in the evaluation of bread texture. It was observed that, compared with the control, the addition of the ground chia seeds and waste resulted in a statistically significant reduction in the hardness of the wheat and gluten‐free breads. Chia seed waste, that is, a by‐product of oil pressing, can be regarded as a valuable technological additive in bakery products, and this material will increase the assortment and enhance the attractiveness of wheat and gluten‐free breads. As a source of polyphenols, this waste from chia seeds can be a valuable functional food additive.

Ocimum tenuiflorum seeds and Salvia hispanica seeds: mineral and amino acid composition, physical properties, and use in gluten-free bread

“…The same results showed that the bread with 2.5% chia flour had specific volume similar to the ***control. Zdybel, Różyło, and Sagan (2019) similarly noticed that addition of 5% of chia flour significantly reduced volume of 100g of gluten-free bread. Moreover, sweet basil seeds in the amount of 1.0 and 1.5% that were used as an ingredient (Rezapour et al, 2016) reduced the volume of baguettes.…”

Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

“…In our study the fiber content of the protein-enriched bread was equal to 13.7%, there were no significant differences in the fiber, and fat content between the control bread, and the 10% PPP-based bread. The resulting low-carbohydrates, and high protein bread have a low-calorific value, compared to other breads whose calorific value in various publications were at a level of more than 200 kcal/100g 20 , 30 . Conventional wheat bread presents low protein, high carbohydrate, and small amounts of dietary fibre 6 .…”

“…Buckwheat, and flaxseed flour were selected for the bread recipe based on the available literature, and chemical analysis as raw materials with a low carbohydrate content. For example, white wheat flour usually contains more than 70% carbohydrates 30 , and rice flour at most 80% 22 , 30 , while corn flour has usually even more than 80% carbohydrates 30 .…”

Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking

“…The use of ROF is also economically important and is in line with current global trends. Waste materials are increasingly used in food processing, and therefore the utilisation of by-product is an interesting solution in bread production (Zdybel et al 2018). The obtained results showed that there is a possibility to use by-product and non-bread cereal as potential raw materials for designing and creating novel food.…”