Verdú Amat, S.; Vasquez, F.; Ivorra Martínez, E.; Sánchez Salmerón, AJ.; Barat Baviera, JM.; Grau Meló, R. (2015). Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage. Journal of Cereal Science. 65:67-73. https://doi.org/10.1016/j.jcs.2015.05.011
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/63681
Title:
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Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage
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Author:
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Verdú Amat, Samuel
Vasquez, Francisco
Ivorra Martínez, Eugenio
Sánchez Salmerón, Antonio José
Barat Baviera, José Manuel
Grau Meló, Raúl
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ingeniería de Sistemas y Automática - Departament d'Enginyeria de Sistemes i Automàtica
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Issued date:
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Abstract:
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Some chia seed flour effects relating to different bread-making process phases and variables were
studied by distinct image analysis and physicochemical techniques. Wheat flours with three different
degrees of substitution ...[+]
Some chia seed flour effects relating to different bread-making process phases and variables were
studied by distinct image analysis and physicochemical techniques. Wheat flours with three different
degrees of substitution (5%, 10% and 15%) were tested. In technological terms, the aim was to study the
influence and properties of chia flour on several relevant parameters, such as pasting properties, growth
kinetics and internal crumb structure during dough fermentation; and baking process, mass loss, water
activity and texture profile of the end product during its storage. Some changes in pasting properties
were observed. The effects obtained by image analysis techniques proved that addition of chia improved
gas retention in dough and cut the time required to reach maximum dough development. A delay in
hardness and water loss during storage of breads was also observed. Bread presented reduced water
activity, and contained the same amount of moisture compared with the control. The mucilage provided
by chia has properties that can explain these observed effects given the influence on water-holding
capacity and its interactions with gluten proteins throughout the gluten matrix-forming process.
© 2015 Elsevier Ltd. All rights reserved.
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Subjects:
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Chia
,
Bread-making process
,
Image analysis
,
Wheat flour
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Copyrigths:
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Reserva de todos los derechos
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Source:
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Journal of Cereal Science. (issn:
0733-5210
)
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DOI:
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10.1016/j.jcs.2015.05.011
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Publisher:
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Elsevier
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Publisher version:
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http://dx.doi.org/10.1016/j.jcs.2015.05.011
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Project ID:
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info:eu-repo/grantAgreement/UPV//PAID-05-011-2870/
info:eu-repo/grantAgreement/GVA//GVPRE%2F2008%2F170/
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Thanks:
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We wish to thank the Polytechnic University of Valencia and the Generalitat Valenciana for the financial support they provided through the Projects PAID-05-011-2870 and GVPRE/2008/170, respectively.
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Type:
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Artículo
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