dc.creator | Steffolani, Maria Eugenia | |
dc.creator | Martinez, Mario M. | |
dc.creator | Leon, Alberto Edel | |
dc.creator | Gómez, Manuel | |
dc.date.accessioned | 2018-03-05T18:47:23Z | |
dc.date.available | 2018-03-05T18:47:23Z | |
dc.date.created | 2018-03-05T18:47:23Z | |
dc.date.issued | 2015-05 | |
dc.identifier | Steffolani, Maria Eugenia; Martinez, Mario M.; Leon, Alberto Edel; Gómez, Manuel; Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads; Elsevier Science; LWT - Food Science and Technology; 61; 2; 5-2015; 401-406 | |
dc.identifier | 0023-6438 | |
dc.identifier | http://hdl.handle.net/11336/37812 | |
dc.identifier | CONICET Digital | |
dc.identifier | CONICET | |
dc.description.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. | |
dc.language | eng | |
dc.publisher | Elsevier Science | |
dc.relation | info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643814008457 | |
dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2014.12.056 | |
dc.rights | https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.subject | Bread | |
dc.subject | Chia | |
dc.subject | Hydration | |
dc.subject | Mucilage | |
dc.subject | Rheology | |
dc.title | Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads | |
dc.type | info:eu-repo/semantics/article | |
dc.type | info:ar-repo/semantics/artículo | |
dc.type | info:eu-repo/semantics/publishedVersion | |