Effect of chia flour and hydrolyzed sunflower lecithin on bread quality.

TOMÁS, MABEL CRISTINA; GUIOTTO, ESTEFANIA NANCY

Valencia

Congreso; V Conferencia Internacional Ia ValSe-Food & VIII Simposio Chia-Link; 2023

la ValSe-Food Network and Chia-Link

Chia seeds (Salvia hispanica L.) are mainly recognized as a healthy functional food ingredient that has gained increasing interest in baked goods. On the other side, sunflower lecithin is an anti-staling agent used in bread formulas to improve dough handling and the product’s overall quality. This research aimed to study the combined effect of chia flour and hydrolyzed sunflower lecithin (HSL) incorporation on the technological quality of fresh bread and during staling. Results from texture revealed that the incorporation of chia flour (5 and 10% wt/wt) in wheat flour increased significantly (p≤0.05) the firmness of crumb (8.64 and 11.23 N) respectively, as a function of the level of substitution, which could be attributed to the increase in dietary fiber content. HLS addition of 1 % wt/wt resulted in a significantly decrease (p≤0.05) of crumb firmness (5.25 and 6.72 N) for enriched bread with 5 and 10% of chia flour, respectively. After 72 h, the highest values of firmness were observed in the bread crumbs containing 10% (30.94 N) and 5% of chia (27.48 N) flour without HSL. However, samples with 5 and 10% of chia flour and 1% of HSL showed significantly lower crumb firmness values (22.24 and 18.30 N) than the other ones. It was found that the addition of HSL affects the process of bread staling, contributing to the preservation of its freshness.