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

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.