Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
- Autores
- Guiotto, Estefanía Nancy; Tomás, Mabel Cristina; Haros, Claudia Mónika
- Año de publicación
- 2020
- Idioma
- español castellano
- 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.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos - Materia
-
Ciencias Exactas
Salvia hispanica L
Residual chia flour
Dough mixing behaviour
Thermal properties
Bread quality - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by/4.0/
- Repositorio
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/107706
Ver los metadatos del registro completo
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Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) SeedsGuiotto, Estefanía NancyTomás, Mabel CristinaHaros, Claudia MónikaCiencias ExactasSalvia hispanica LResidual chia flourDough mixing behaviourThermal propertiesBread qualityThe 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.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de Alimentos2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/107706spainfo:eu-repo/semantics/altIdentifier/url/http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC7353527&blobtype=pdfinfo:eu-repo/semantics/altIdentifier/issn/2304-8158info:eu-repo/semantics/altIdentifier/pmid/32580333info:eu-repo/semantics/altIdentifier/doi/10.3390/foods9060819info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:23:51Zoai:sedici.unlp.edu.ar:10915/107706Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:23:52.013SEDICI (UNLP) - Universidad Nacional de La Platafalse |
dc.title.none.fl_str_mv |
Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds |
title |
Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds |
spellingShingle |
Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds Guiotto, Estefanía Nancy Ciencias Exactas Salvia hispanica L Residual chia flour Dough mixing behaviour Thermal properties Bread quality |
title_short |
Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds |
title_full |
Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds |
title_fullStr |
Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds |
title_full_unstemmed |
Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds |
title_sort |
Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds |
dc.creator.none.fl_str_mv |
Guiotto, Estefanía Nancy Tomás, Mabel Cristina Haros, Claudia Mónika |
author |
Guiotto, Estefanía Nancy |
author_facet |
Guiotto, Estefanía Nancy Tomás, Mabel Cristina Haros, Claudia Mónika |
author_role |
author |
author2 |
Tomás, Mabel Cristina Haros, Claudia Mónika |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Ciencias Exactas Salvia hispanica L Residual chia flour Dough mixing behaviour Thermal properties Bread quality |
topic |
Ciencias Exactas Salvia hispanica L Residual chia flour Dough mixing behaviour Thermal properties Bread quality |
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. Facultad de Ciencias Exactas Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
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 |
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article |
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publishedVersion |
dc.identifier.none.fl_str_mv |
http://sedici.unlp.edu.ar/handle/10915/107706 |
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http://sedici.unlp.edu.ar/handle/10915/107706 |
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http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) |
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