Skip to main content
SpringerLink
Log in

Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.)

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

As a result of the opinion given by the European Food Safety Authority about the safety of chia seed (Salvia hispanica L) and whole ground chia seed as food ingredients, they may be placed on the market in the European Community as novel food ingredients to be used in bread products. The objective of the present investigation was to develop new cereal-based products with increased nutritional quality by using chia and ground chia seeds (whole chia flour, semi-defatted chia flour and low-fat chia flour) in order to evaluate its potential as a bread-making ingredient. The samples with chia addition significantly increased the levels of proteins, lipids, ash and dietary fibre in the final product compared to the control sample. Breads with seeds or ground seeds showed similar technological quality to the control bread, except for the increase in specific bread volume, decrease in crumb firmness and change in crumb colour. Sensory analysis showed that the inclusion of chia increased overall acceptability by consumers. The thermal properties of the starch did not alter substantially with the inclusion of chia. However, the incorporation of chia inhibited the kinetics of amylopectin retrogradation during storage, which would be directly related to the delay in bread staling.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. Cahill JP (2003) Ethnobotany of chia, Salvia hispanica L. (Lamiaceae). Econ Bot 57:604–618

    Article  Google Scholar 

  2. Ixtaina VY, Nolasco SM, Tomas MC (2008) Physical properties of chia (Salvia hispanica L.) seeds. Ind Crop Prod 28:286–293

    Article  Google Scholar 

  3. Ayerza R (1995) Oil content and fatty-acid composition of chia (Salvia hispanica L.) from 5 northwestern locations in Argentina. J Am Oil Chem Soc 72:1079–1081

    Article  CAS  Google Scholar 

  4. Ayerza R (2010) Effects of seed color and growing locations on fatty acid content and composition of two chia (Salvia hispanica L.) genotypes. J Am Oil Chem Soc 87:1161–1165

    Article  CAS  Google Scholar 

  5. Taga MS, Miller EE, Pratt DE (1984) Chia seeds as a source of natural lipid antioxidants. J Am Oil Chem Soc 61:928–931

    Article  CAS  Google Scholar 

  6. Reyes-Caudillo E, Tecante A, Valdivia-Lopez MA (2008) Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chem 107:656–663

    Article  CAS  Google Scholar 

  7. Bushway AA, Belyea PR, Bushway RJ (1981) Chia seed as a source of oil, polysaccharide and protein. J Food Sci 46:1349–1350

    Article  CAS  Google Scholar 

  8. Vazquez-Ovando A, Rosado-Rubio G, Chel-Guerrero L, Betancur-Ancona D (2009) Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). Food Sci Technol Leb 42:168–173

    Article  CAS  Google Scholar 

  9. Lin KY, Daniel JR, Whistler RL (1994) Structure of chia seed polysaccharide exudate. Carbohyd Polym 23(1):13–18

    Article  CAS  Google Scholar 

  10. Albert CM, Oh K, Whang W, Manson JE, Chae CU, Stampfer MJ, Willett WC, Hu FB (2005) Dietary alpha-linolenic acid intake and risk of sudden cardiac death and coronary heart disease. Circulation 112:3232–3238

    Article  CAS  Google Scholar 

  11. EFSA European, Authority FoodSafety (2009) Opinion on the safety of ‘Chia seeds (Salvia hispanica L.) and ground whole Chia seeds’ as a food ingredient. EFSA J 996:1–26

    Google Scholar 

  12. OJEU, Official Journal of the European Union (2009) Authorising the placing on the market of Chia seed (Salvia hispanica) as novel food ingredient under regulation (EC) No 258/97 of the European Parliament and of the Council 294:14–15

    Google Scholar 

  13. AIBI (2007) Market reports for 2006. Association Internationale de la Boulangerie Industrielle, Presidium meeting in Ljubljana/Slovenia

  14. Bayer R, Johns DM, Galea S (2012) Salt and public health: contested science and the challenge of evidence-based decision making. Health Aff (Millwood) 31(12):2738–2746

    Article  Google Scholar 

  15. Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C, Attia H (2011) Dietary fibre and fibre-rich by products of food processing: characterisation, technological functionality and commercial applications: a review. Food Chem 124(2):411–412

    Article  CAS  Google Scholar 

  16. Penella JM, Collar C, Haros M (2008) Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread. J Cereal Sci 48(3):715–721

    Article  Google Scholar 

  17. Sanz-Penella JM, Laparra JM, Sanz Y, Haros M (2012) Bread supplemented with amaranth (Amaranthus cruentus): effect of phytates on in vitro iron absorption. Plant Food Hum Nutr 67:50–56

    Article  CAS  Google Scholar 

  18. Lin LY, Liu HM, Yu YW (2009) Quality and antioxidant property of buckwheat enhanced wheat bread. Food Chem 112(4):987–991

    Article  CAS  Google Scholar 

  19. Yao LH, Jiang YM, Shi J, Tomas-Barberan FA, Datta N, Singanusong R, Chen SS (2004) Flavonoids in food and their health benefits. Plant Food Hum Nutr 59(3):113–122

    Article  CAS  Google Scholar 

  20. Rahaie S, Gharibzahedi SMT, Razavi SH, Jafari SM Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review. J Food Sci Technol. Online ISSN 0975-8402

  21. Liu M, Wallin R, Saldeen T (2001) Effect of bread containing fish oil on plasma phospholipid fatty acids, triglycerides, HDL-cholesterol, and malondialdehyde in subjects with hyperlipidemia. Nutr Res 21(11):1403–1410

    Article  CAS  Google Scholar 

  22. Hall CA, Manthey FA, Lee RE, Niehaus M (2005) Stability of α-linolenic acid and secoisolariciresinol diglucoside in flaxseed-fortified macaroni. J Food Sci Technol 70(8):483–489

    Google Scholar 

  23. AACC (1995) Approved methods of AACC. Methods 46-13, 54-21, 9th edn. Saint Paul, Minnesota

  24. Sanz-Penella JM, Tamayo-Ramos JA, Sanz Y, Haros M (2009) Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria. J Agr Food Chem 57:10239–10244

    Article  CAS  Google Scholar 

  25. AOAC, Association of Official Agricultural Chemists (1991) Method. Total dietary fibre assay procedure. Megazyme. Based on AACC method 32-05. 985, 29

  26. Leon A, Duran E, de Barber CB (1997) A new approach to study starch changes occurring in the dough-baking process and during bread storage. Z Lebensm Unters F A 204:316–320

    Article  CAS  Google Scholar 

  27. Perez E, Benavente R, Cerrada ML, Bello A, Perena JM (2003) Synchrotron X-ray and DSC studies of the phase behaviour of poly(diethylene glycol p,p’-bibenzoate). Macromol Chem Physic 204:2155–2162

    Article  CAS  Google Scholar 

  28. Peiretti PG, Gai F (2009) Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth. Anim Feed Sci Tech 148:267–275

    Article  CAS  Google Scholar 

  29. Rosell CM, Santos E, Collar C (2009) Physico-chemical properties of commercial fibres from different sources: a comparative approach. Food Res Int 42:176–184

    Article  CAS  Google Scholar 

  30. Barcenas ME, Rosell CA (2005) Effect of HPMC addition on the microstructure, quality and aging of wheat bread. Food Hydrocoll 19:1037–1043

    Article  CAS  Google Scholar 

  31. Szczesniak AS (1963) Classification of textural characteristics. J Food Sci 28:385–389

    Article  Google Scholar 

  32. Correa MJ, Perez GT, Ferrero C (2012) Pectins as breadmaking additives: effect on dough rheology and bread quality. Food Bioprocess Tech 5:2889–2898

    Article  CAS  Google Scholar 

  33. Mondragon M, Mendoza-Martinez AM, Bello-Perez LA, Pena JL (2006) Viscoelastic behavior of nixtamalized maize starch gels. Carbohyd Polym 65:314–320

    Article  CAS  Google Scholar 

  34. Armero E, Collar C (1998) Crumb firming kinetics of wheat breads with anti-staling additives. J Cereal Sci 28:165–174

    Article  CAS  Google Scholar 

  35. Mandala I, Karabela D, Kostaropoulos A (2007) Physical properties of breads containing hydrocolloids stored at low temperature. I. Effect of chilling. Food Hydrocoll 21:1397–1406

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This work was financially supported by the Grants AGL2011-22669 and Consolider Fun-C-Food CSD2007-00063 from the Ministry of Economy and Competitiveness (MINECO) and PROMETEO/2012/064 from the Generalitat Valenciana, Spain. The contract of E. Iglesias-Puig from the Consolider Fun-C-Food Project is gratefully acknowledged.

Conflict of interest

None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

Author information

Authors and Affiliations

  1. Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7. Parque Científico, 46980, Paterna, Valencia, Spain

    Esther Iglesias-Puig & Monika Haros

Authors
  1. Esther Iglesias-Puig
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Monika Haros
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Monika Haros.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Iglesias-Puig, E., Haros, M. Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.). Eur Food Res Technol 237, 865–874 (2013). https://doi.org/10.1007/s00217-013-2067-x

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-013-2067-x

Keywords

Search

Navigation