Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds

The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulatio...

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Detalles Bibliográficos
Autores principales: Guiotto, Estefanía Nancy, Tomás, Mabel Cristina, Haros, Claudia Mónika
Formato: Articulo
Lenguaje:Español
Publicado: 2020
Materias:
Ciencias Exactas
Salvia hispanica L
Residual chia flour
Dough mixing behaviour
Thermal properties
Bread quality
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/107706
http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC7353527&blobtype=pdf
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-107706
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Español
topic Ciencias Exactas
Salvia hispanica L
Residual chia flour
Dough mixing behaviour
Thermal properties
Bread quality
spellingShingle Ciencias Exactas
Salvia hispanica L
Residual chia flour
Dough mixing behaviour
Thermal properties
Bread quality
Guiotto, Estefanía Nancy
Tomás, Mabel Cristina
Haros, Claudia Mónika
Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
topic_facet Ciencias Exactas
Salvia hispanica L
Residual chia flour
Dough mixing behaviour
Thermal properties
Bread quality
description The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.
format Articulo
Articulo
author Guiotto, Estefanía Nancy
Tomás, Mabel Cristina
Haros, Claudia Mónika
author_facet Guiotto, Estefanía Nancy
Tomás, Mabel Cristina
Haros, Claudia Mónika
author_sort Guiotto, Estefanía Nancy
title Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
title_short Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
title_full Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
title_fullStr Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
title_full_unstemmed Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
title_sort development of highly nutritional breads with by-products of chia (salvia hispanica l.) seeds
publishDate 2020
url http://sedici.unlp.edu.ar/handle/10915/107706
http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC7353527&blobtype=pdf
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