Quality Assessment of Wheat Bread Incorporating Chia Seeds.

Greta Adamczyk,Eva Ivanišová,Inna Bobel,Nataliia Falendysh,Michał Chmiel,Kateryna Khvostenko,Joanna Kaszuba

doi:10.3390/foods10102376

Abstract

The aim of this study was to develop a concept of production for wheat bread enriched with chia seeds and to examine selected physicochemical properties. The examined product was wheat-flour bread made by a single-phase method, using yeast. The production concept assumed the modification of the recipe by replacing part of the wheat flour (1 or 5% w/w) with whole (CHw) or ground chia seeds (CHg). Bread quality was determined by calculating: dough yield, bread yield, baking loss, total baking loss and loaf volumes. Color was determined using the CIE L*a*b* system. In the texture analysis, the following texture parameters were measured: hardness, cohesion, chewiness and elasticity. The contents of crude fat, crude fiber, total protein, total ash and the total content of polyphenols were assessed to characterize the nutritive value of the bread. The breads with 1% addition of chia (1%CHw, 1%CHg) were characterized by the highest volume of loaves, which increased by at least 8.6% compared to the control bread (C), while in the case of 5% chia, the loaf volume depended on the form of seeds (better results were obtained with whole seeds). Substituting wheat flour with 1% chia seeds (whole or ground) resulted in a significant increase in nutritional value. For potential bread manufacturers, from a technological and economic point of view, replacing wheat flour with whole chia seeds at 1% (w/w) is most advantageous, compared to 5% (w/w).

Highlights

As the nutritional awareness of consumers increases and changes are observed in their lifestyle and shopping habits, food producers are constantly improving products already on the market, or searching for new solutions and food products
The aim of our work was to show to potential manufacturers that the small substitution amount of wheat flour with chia seeds in the wheat bread formulation may have a positive effect on its technological parameters, improve its nutritional value and minimize changes in color of the product
This study demonstrated that partial replacement of flour by chia seeds influences the content of polyphenols in the examined wheat breads

Summary

Introduction

As the nutritional awareness of consumers increases and changes are observed in their lifestyle and shopping habits, food producers are constantly improving products already on the market, or searching for new solutions and food products. In Poland, bread occupies the third place in the daily diet, right after dairy products and potatoes [2,3]. In order to make their products more attractive, increase their nutritive value and taste-aroma features, often, in addition to the basic ingredients, by using various types of additives. These include, for example, eggs, dairy products, lecithin, various types of flour and seeds (poppy, pumpkin, sunflower, flax, cumin, chia) and others. Some of these can be classified as functional foods [4]

Objectives

Methods

Conclusion