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
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/107706

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spelling 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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info:eu-repo/semantics/publishedVersion
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info:ar-repo/semantics/articulo
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status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/107706
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info:eu-repo/semantics/altIdentifier/issn/2304-8158
info:eu-repo/semantics/altIdentifier/pmid/32580333
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods9060819
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
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