Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread

Autores
Steffolani, Maria Eugenia; De la Hera, Esther; Perez, Gabriela Teresa; Gómez, Manuel
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic quality of gluten-free breads. Rice breads were elaborated with the addition of 15 g of chia flour or seed, either dry or pre-hydrated, per 100 g of rice flour. The influence of the addition of chia on flour pasting properties and dough proofing behavior was analyzed. The specific volume, weight, texture, color and acceptability of the breads were studied. The addition of chia reduced specific volume and increased the hardness of breads, and the effect was more evident with the flour than with seed. Chia addition minimized weight loss during baking in all cases. The addition of chia flour produced a darker crust and crumb. There were no significant differences between the different breads in the global acceptability, but chia seed breads presented better values in terms of texture than control. Practical Applications This study shows that the use of chia seed and flours in rice bread making allows results in breads with good acceptability. However, the correct selection of seed or flours and previous hydration or not are essential to achieve appropriate results. Thereby, breads with chia seeds showed a better aspect valued by consumers, a higher specific volume and a lower firmness than breads made with chia flour, without a quality improvement in the case of a previous prehydration.
Fil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: De la Hera, Esther. Universidad de Valladolid; España
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Gómez, Manuel. Universidad de Valladolid; España
Materia
Bread
Chia
Gluten-Free
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:11336/33432
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free BreadSteffolani, Maria EugeniaDe la Hera, EstherPerez, Gabriela TeresaGómez, ManuelBreadChiaGluten-FreeThe objective of this study was to analyze the influence of chia seeds and flour on the organoleptic quality of gluten-free breads. Rice breads were elaborated with the addition of 15 g of chia flour or seed, either dry or pre-hydrated, per 100 g of rice flour. The influence of the addition of chia on flour pasting properties and dough proofing behavior was analyzed. The specific volume, weight, texture, color and acceptability of the breads were studied. The addition of chia reduced specific volume and increased the hardness of breads, and the effect was more evident with the flour than with seed. Chia addition minimized weight loss during baking in all cases. The addition of chia flour produced a darker crust and crumb. There were no significant differences between the different breads in the global acceptability, but chia seed breads presented better values in terms of texture than control. Practical Applications This study shows that the use of chia seed and flours in rice bread making allows results in breads with good acceptability. However, the correct selection of seed or flours and previous hydration or not are essential to achieve appropriate results. Thereby, breads with chia seeds showed a better aspect valued by consumers, a higher specific volume and a lower firmness than breads made with chia flour, without a quality improvement in the case of a previous prehydration.Fil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: De la Hera, Esther. Universidad de Valladolid; EspañaFil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Gómez, Manuel. Universidad de Valladolid; EspañaWiley Blackwell Publishing, Inc2014-05info: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/11336/33432Steffolani, Maria Eugenia; De la Hera, Esther; Gómez, Manuel; Perez, Gabriela Teresa; Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread; Wiley Blackwell Publishing, Inc; Journal of Food Quality; 37; 5; 5-2014; 309-3170146-9428CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jfq.12098info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfq.12098/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:11:33Zoai:ri.conicet.gov.ar:11336/33432instacron: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 10:11:33.456CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread
title Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread
spellingShingle Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread
Steffolani, Maria Eugenia
Bread
Chia
Gluten-Free
title_short Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread
title_full Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread
title_fullStr Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread
title_full_unstemmed Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread
title_sort Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread
dc.creator.none.fl_str_mv Steffolani, Maria Eugenia
De la Hera, Esther
Perez, Gabriela Teresa
Gómez, Manuel
author Steffolani, Maria Eugenia
author_facet Steffolani, Maria Eugenia
De la Hera, Esther
Perez, Gabriela Teresa
Gómez, Manuel
author_role author
author2 De la Hera, Esther
Perez, Gabriela Teresa
Gómez, Manuel
author2_role author
author
author
dc.subject.none.fl_str_mv Bread
Chia
Gluten-Free
topic Bread
Chia
Gluten-Free
dc.description.none.fl_txt_mv The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic quality of gluten-free breads. Rice breads were elaborated with the addition of 15 g of chia flour or seed, either dry or pre-hydrated, per 100 g of rice flour. The influence of the addition of chia on flour pasting properties and dough proofing behavior was analyzed. The specific volume, weight, texture, color and acceptability of the breads were studied. The addition of chia reduced specific volume and increased the hardness of breads, and the effect was more evident with the flour than with seed. Chia addition minimized weight loss during baking in all cases. The addition of chia flour produced a darker crust and crumb. There were no significant differences between the different breads in the global acceptability, but chia seed breads presented better values in terms of texture than control. Practical Applications This study shows that the use of chia seed and flours in rice bread making allows results in breads with good acceptability. However, the correct selection of seed or flours and previous hydration or not are essential to achieve appropriate results. Thereby, breads with chia seeds showed a better aspect valued by consumers, a higher specific volume and a lower firmness than breads made with chia flour, without a quality improvement in the case of a previous prehydration.
Fil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: De la Hera, Esther. Universidad de Valladolid; España
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Gómez, Manuel. Universidad de Valladolid; España
description The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic quality of gluten-free breads. Rice breads were elaborated with the addition of 15 g of chia flour or seed, either dry or pre-hydrated, per 100 g of rice flour. The influence of the addition of chia on flour pasting properties and dough proofing behavior was analyzed. The specific volume, weight, texture, color and acceptability of the breads were studied. The addition of chia reduced specific volume and increased the hardness of breads, and the effect was more evident with the flour than with seed. Chia addition minimized weight loss during baking in all cases. The addition of chia flour produced a darker crust and crumb. There were no significant differences between the different breads in the global acceptability, but chia seed breads presented better values in terms of texture than control. Practical Applications This study shows that the use of chia seed and flours in rice bread making allows results in breads with good acceptability. However, the correct selection of seed or flours and previous hydration or not are essential to achieve appropriate results. Thereby, breads with chia seeds showed a better aspect valued by consumers, a higher specific volume and a lower firmness than breads made with chia flour, without a quality improvement in the case of a previous prehydration.
publishDate 2014
dc.date.none.fl_str_mv 2014-05
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/11336/33432
Steffolani, Maria Eugenia; De la Hera, Esther; Gómez, Manuel; Perez, Gabriela Teresa; Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread; Wiley Blackwell Publishing, Inc; Journal of Food Quality; 37; 5; 5-2014; 309-317
0146-9428
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33432
identifier_str_mv Steffolani, Maria Eugenia; De la Hera, Esther; Gómez, Manuel; Perez, Gabriela Teresa; Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread; Wiley Blackwell Publishing, Inc; Journal of Food Quality; 37; 5; 5-2014; 309-317
0146-9428
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/jfq.12098
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfq.12098/abstract
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 Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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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