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

Abstract

The hydrogenated vegetable fat content was reduced and chia seeds or flour were added to the formulations of wheat flour bread based on a 22 CCRD, generating the two products: bread with 7.8 g/100 g chia flour and 0.9 g/100 g fat and bread with 11.0 g/100 g chia seeds and 1.0 g/100 g fat, resulting in a reduction of 27 and 24%, respectively, in the level of saturated fat compared to that of bread prepared with wheat flour. The ratio of polyunsaturated and saturated fats (PUFA:SAT), which was 1.01 in the control bread, was increased to 3.1 and 3.9, respectively, using chia flour and seeds. The content of fiber and ω-3 fatty acid was increased in the final products. These new formulations might be used on an industrial scale to prepare products that could contribute to reducing the intake of saturated fatty acids and increasing that of essential fatty acids, such as ω-3 fatty acid.