Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads

STEFFOLANI, ME; MARTÍNEZ, M; LEÓN, AE; GÓMEZ, M

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2015 vol. 61 p. 401 - 406

0023-6438

Chia is an oleaginous seed rich in protein and fibre, and there has been a recovery in their cultivation in recent years. The objective of the present study was to investigate the effect of the addition of chia seeds or flour (with and without pre-hydration) on the technological and sensory quality of the bread. Chia flour significantly increased the water absorption during kneading, and the effect was more pronounced when the flour was pre-hydrated. Chia flour addition also increased the tenacity (mainly in doughs with pre-hydrated flour) and reduced the extensibility of doughs. Adding 10 g/100 g chia seeds produced a decrease in bread volume and an increase in crumb firmness, but this effect was lower when seeds were pre-hydrated. With the addition of chia flour at levels of 10 g/100 g, bread volume remained unchanged in pre-hydrated flour. However, a decrease in the volume of breads made by flour without pre-hydration was also observed. In general, an evaluation of the loaves containing chia by potential consumers, the global score was above 6 out of 9, with no significant differences compared to the control bread. Chia flour without pre-hydration was the only exception where lower values of consumer acceptance were observed.