Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds

Autores
Guiotto, Estefania Nancy; Tomás, Mabel Cristina; Haros, Claudia Monika
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.
Fil: Guiotto, Estefania Nancy. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Superior de Investigaciones Científicas; España
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Haros, Claudia Monika. Consejo Superior de Investigaciones Científicas; España
Materia
BREAD QUALITY
DOUGH MIXING BEHAVIOUR
RESIDUAL CHIA FLOUR
SALVIA HISPANICA L.
THERMAL PROPERTIES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/117709
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) SeedsGuiotto, Estefania NancyTomás, Mabel CristinaHaros, Claudia MonikaBREAD QUALITYDOUGH MIXING BEHAVIOURRESIDUAL CHIA FLOURSALVIA HISPANICA L.THERMAL PROPERTIEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.Fil: Guiotto, Estefania Nancy. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Superior de Investigaciones Científicas; EspañaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Haros, Claudia Monika. Consejo Superior de Investigaciones Científicas; EspañaMDPI Multidisciplinary Digital Publishing Institute2020-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/117709Guiotto, Estefania Nancy; Tomás, Mabel Cristina; Haros, Claudia Monika; Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds; MDPI Multidisciplinary Digital Publishing Institute; Foods; 9; 6; 6-2020; 1-132304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/foods9060819info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y2zsr2ahinfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/9/6/819info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:02:37Zoai:ri.conicet.gov.ar:11336/117709instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:02:37.988CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
title Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
spellingShingle Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
Guiotto, Estefania Nancy
BREAD QUALITY
DOUGH MIXING BEHAVIOUR
RESIDUAL CHIA FLOUR
SALVIA HISPANICA L.
THERMAL PROPERTIES
title_short Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
title_full Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
title_fullStr Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
title_full_unstemmed Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
title_sort Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
dc.creator.none.fl_str_mv Guiotto, Estefania Nancy
Tomás, Mabel Cristina
Haros, Claudia Monika
author Guiotto, Estefania Nancy
author_facet Guiotto, Estefania Nancy
Tomás, Mabel Cristina
Haros, Claudia Monika
author_role author
author2 Tomás, Mabel Cristina
Haros, Claudia Monika
author2_role author
author
dc.subject.none.fl_str_mv BREAD QUALITY
DOUGH MIXING BEHAVIOUR
RESIDUAL CHIA FLOUR
SALVIA HISPANICA L.
THERMAL PROPERTIES
topic BREAD QUALITY
DOUGH MIXING BEHAVIOUR
RESIDUAL CHIA FLOUR
SALVIA HISPANICA L.
THERMAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.
Fil: Guiotto, Estefania Nancy. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Superior de Investigaciones Científicas; España
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Haros, Claudia Monika. Consejo Superior de Investigaciones Científicas; España
description The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.
publishDate 2020
dc.date.none.fl_str_mv 2020-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/117709
Guiotto, Estefania Nancy; Tomás, Mabel Cristina; Haros, Claudia Monika; Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds; MDPI Multidisciplinary Digital Publishing Institute; Foods; 9; 6; 6-2020; 1-13
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/117709
identifier_str_mv Guiotto, Estefania Nancy; Tomás, Mabel Cristina; Haros, Claudia Monika; Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds; MDPI Multidisciplinary Digital Publishing Institute; Foods; 9; 6; 6-2020; 1-13
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/foods9060819
info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y2zsr2ah
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/9/6/819
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv MDPI Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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