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European Food Research and Technology

, Volume 237, Issue 6, pp 865–874 | Cite as

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

  • Esther Iglesias-Puig
  • Monika Haros
Original Paper

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.

Keywords

Chia Salvia hispanica L. Novel food Bread-making ingredient Bakery products Bread performance 

Notes

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.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2013

Authors and Affiliations

  1. 1.Cereal GroupInstitute of Agrochemistry and Food Technology (IATA-CSIC)PaternaSpain

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