Abstract
Chia flour from white and brown seeds were tested in dry and hydrated form. In flour composites, ash and protein content was verifiably increased by both chia types (up to about 2%). Non-starch polysaccharides content also increased, as the sucrose SRC confirmed. Protein technological quality was affected by alternative plant materials, measured as Zeleny value diminishing. Water suspension viscosity and dough elasticity increased during amylograph and extensigraph tests. For composites including hydrated chia form, somewhat higher elasticity was determined; the change was positively reflected in baking test results (bread volume increased about 20% at least). Bread crumb morphology changed gradually, determined by deeper penetration rate. Higher elasticity of dough containing hydrated chia form limited small pores coalescence into larger ones, resulting into firmer crumb compared to bread with dry chia flour. That was verified by soft diminishing of mean pores area and reversely by increase in pores density within order of samples wheat bread – dry chia flour bread – hydrated chia flour bread. Pore sizes distribution was varied, too – by chia flour, counts of small and large pores (area smaller than 1.5 mm2 and larger than 4.2 mm2, respectively) were magnified approximately twice and lowered to ca half, respectively.
Highlights
Chia seeds originate from Spanish variant of sage (Salvia hispanica L.), annual plant growing wildly mainly in South American countries
The aim of present paper was to evaluate an influence of chia wholemeal flour from white or brown seeds on chemical composition, rheological behaviour, bread and bread crumb characteristics in blends with commercial white wheat flour
With the help of Statistica 7.0 software, effects of chia type and form as well as of chia addition level on chemical composition and rheological behaviour of wheat flour were tested by analysis of variance (ANOVA)
Summary
Chia seeds originate from Spanish variant of sage (Salvia hispanica L.), annual plant growing wildly mainly in South American countries. Chia products are tasteless and owing to this they do not affect a traditional sensorial profile of bread Because they are not hard when bitted, milling is not necessary compared to other such seeds. In WF standard, the TDF content was 3.21%; soluble part represented approximately one third, and insoluble one two-thirds (1.02% and 2.08%, respectively) In both chia types, contents of TDF were 10-times higher, and calculated SDF: IDF ratios were 2.75. Comparing white and brown botanical chia species, no verifiable differences in fibre content (TDF 25.94% and 23.19%, respectively) were evaluated (the ratios 1.68 and 1.16, respectively; Ayerza, 2013). The aim of present paper was to evaluate an influence of chia wholemeal flour from white or brown seeds on chemical composition, rheological behaviour, bread and bread crumb characteristics in blends with commercial white wheat flour
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
