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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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Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage

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dc.contributor.author Verdú Amat, Samuel es_ES
dc.contributor.author Vasquez, Francisco es_ES
dc.contributor.author Ivorra Martínez, Eugenio es_ES
dc.contributor.author Sánchez Salmerón, Antonio José es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.contributor.author Grau Meló, Raúl es_ES
dc.date.accessioned 2016-05-05T07:23:54Z
dc.date.available 2016-05-05T07:23:54Z
dc.date.issued 2015-06
dc.identifier.issn 0733-5210
dc.identifier.uri http://hdl.handle.net/10251/63681
dc.description.abstract 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. es_ES
dc.description.sponsorship 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. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Polytechnic University of Valencia /PAID-05-011-2870 es_ES
dc.relation Generalitat Valenciana /GVPRE/2008/170 es_ES
dc.relation.ispartof Journal of Cereal Science es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Chia es_ES
dc.subject Bread-making process es_ES
dc.subject Image analysis es_ES
dc.subject Wheat flour es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification INGENIERIA DE SISTEMAS Y AUTOMATICA es_ES
dc.title Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jcs.2015.05.011
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ingeniería de Sistemas y Automática - Departament d'Enginyeria de Sistemes i Automàtica es_ES
dc.description.bibliographicCitation 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. doi:10.1016/j.jcs.2015.05.011 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.jcs.2015.05.011 es_ES
dc.description.upvformatpinicio 67 es_ES
dc.description.upvformatpfin 73 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 65 es_ES
dc.relation.senia 291722 es_ES


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