Effect of chia flour and modified sunflower lecithin on dough rheology of wheat

GUIOTTO, ESTEFANIA NANCY; TOMÁS, MABEL CRISTINA; CASTRO, ANA CAROLINA; SIMON, MARIA ROSA

Santiago de Chile

Conferencia; III International Conference of la ValSe-Food Network and VI Symposium Chia-Link; 2021

la ValSe-Food Network and Chia-Link

ABSTRACTChia seeds (Salvia hispanica L.) is especially recognized as a healthy functional food ingredient. 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. Farinograph tests are used to predict the functional properties and quality of flour. In the present study, the effect of the addition of chia flour (5 and 10% wt/wt) and modified sunflower lecithin (0.50, 0.75, 1.00% wt/wt) to wheat flour on the hydration and viscoelastic properties of dough was investigated. Farinograph rheological properties such as water absorption (WA), dough development time (DDT), dough stability (DS), and mixing tolerance index (MTI), were used to evaluate the effects of the added ingredients on mixing properties. Results revealed that the incorporation of chia in wheat flour increased significantly (p≤0.05) the WA and DDT of dough as a function of the level of substitution, which could be attributed to the increase of dietary fiber content. Increasing the chia flour level, the DS value decreased significantly (p0.05) on the parameters studied. Acknowledgments. This work was supported by grant Ia ValSe-Food-CYTED (119RT0567) Spain, Universidad Nacional de La Plata (UNLP) (11/X907), and the Agencia Nacional de Promoción Científica y Tecnológica (PICT 2016-0323), Argentina.