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dc.contributor.author
Steffolani, Maria Eugenia
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dc.contributor.author
Martinez, Mario M.
dc.contributor.author
Leon, Alberto Edel
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dc.contributor.author
Gómez, Manuel
dc.date.available
2018-03-05T18:47:23Z
dc.date.issued
2015-05
dc.identifier.citation
Steffolani, Maria Eugenia; Martinez, Mario M.; Leon, Alberto Edel; Gómez, Manuel; Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads; Elsevier Science; LWT - Food Science and Technology; 61; 2; 5-2015; 401-406
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/37812
dc.description.abstract
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 10g/100g 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 10g/100g, 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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Bread
dc.subject
Chia
dc.subject
Hydration
dc.subject
Mucilage
dc.subject
Rheology
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-03-02T14:01:00Z
dc.journal.volume
61
dc.journal.number
2
dc.journal.pagination
401-406
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Martinez, Mario M.. Universidad de Valladolid; España
dc.description.fil
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Gómez, Manuel. Universidad de Valladolid; España
dc.journal.title
LWT - Food Science and Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643814008457
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2014.12.056
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