Physicochemical effects of chia (Salvia hispanica) seed flour on each wheat bread-making process phase and product storage |
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| Affiliation: | 1. Departamento de Tecnología de Alimentos, Universidad Politècnica de València, Spain;2. Departamento de Ingeniería de Sistemas y Automática, Universidad Politècnica de València, Spain;3. Departamento de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A, C, Hermosillo, Sonora, Mexico;1. TECSE, Dpto. Ingeniería Química, Facultad de Ingeniería, UNCPBA, Av. del Valle 5737, 7400 Olavarría, Buenos Aires, Argentina;2. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET), Facultad de Ciencias Exactas, UNLP, 47 y 116, 1900 La Plata, Buenos Aires, Argentina;3. Unidad Profesional Interdisciplinaria de Biotecnología del IPN, Av. Acueducto s/n, Barrio La Laguna, Col. Ticomán, 07340 México, D.F., México;4. Facultad de Ingeniería Química, UADY, Periférico Norte, Km 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, México;1. Consejo Nacional de Ciencia y Tecnología (CONACYT), Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, C.P.: 03940, Ciudad de México, Mexico;2. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Plan de Ayala y Carpio s/n. Col Santo Tomas, C.P. 11340, CDMX, Mexico;3. Departamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma, Av. Hidalgo Poniente 46, Col. La Estación, Lerma de Villada, Estado de México, 52006, Mexico;1. School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy;2. Department of Biotechnology, University of Verona, Ca'' Vignal 1, Strada Le Grazie 15, 37134 Verona, Italy;1. Instituto de Ciencia y Tecnología de Alimentos-Córdoba (ICYTAC-CONICET-UNC), Av. J. Filloy S/N, Ciudad Universitaria, CP X5000HUA, Córdoba, Argentina;2. Facultad de Ciencias Exactas, Físicas y Naturales, Cátedra de Química Aplicada, Universidad Nacional de Córdoba, Av. Velez Sarsfield 1600, Ciudad Universitaria, CP X5000HUA, Córdoba, Argentina;3. Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Av. Haya de la Torre y Medina Allende, Edif. Cs. II, Lab 011 - Ciudad Universitaria, CP X5000HUA, Córdoba, Argentina;4. Instituto Multidisciplinario de Biologia Vegetal (IMBIV) - (IMBIV-CONICET), Av. Velez Sarsfield 1611, Ciudad Universitaria, CP X5000HUA, Córdoba, Argentina |
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| Abstract: | Some chia seed flour effects relating to different bread-making process phases and variables were studied by distinct image analysis and physicochemical techniques. Wheat flours with three different degrees of substitution (5%, 10% and 15%) were tested. In technological terms, the aim was to study the influence and properties of chia flour on several relevant parameters, such as pasting properties, growth kinetics and internal crumb structure during dough fermentation; and baking process, mass loss, water activity and texture profile of the end product during its storage. Some changes in pasting properties were observed. The effects obtained by image analysis techniques proved that addition of chia improved gas retention in dough and cut the time required to reach maximum dough development. A delay in hardness and water loss during storage of breads was also observed. Bread presented reduced water activity, and contained the same amount of moisture compared with the control. The mucilage provided by chia has properties that can explain these observed effects given the influence on water-holding capacity and its interactions with gluten proteins throughout the gluten matrix-forming process. |
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| Keywords: | Chia Bread-making process Image analysis Wheat flour |
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