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Pasting characteristics of wheat-chia blends.
- Source :
-
Journal of Food Engineering . Mar2016, Vol. 172, p25-30. 6p. - Publication Year :
- 2016
-
Abstract
- White or black chia seeds, substituting 2.5% or 5.0% of wheat flour in prepared blends, were treated by milling, hydration, or combination of both. In terms of ash and protein contents, chia addition influenced chemical composition in higher extent than its type – increases up to about 0.5% and 1.3%, respectively, were evaluated. Protein quality was diminished to 35% in maximum, within any impact of chia type. A higher chia addition raised total dietary fibre content almost about one half (from 3.21% to 4.58%). White chia caused gradual lowering of amylases activity, while its dark type had insignificant effect. Composite bread volumes overcame the control one about 6–30%; positive chia effect has risen in order of forms whole hydrated (+9% in average), hydrated milled chia (+20%) and milled dry chia (+29%). As presumed, crumb firmness corresponded to bread volumes ( r = 0.83, P = 99.9%), demonstrating ease of crumb mastication. [ABSTRACT FROM AUTHOR]
- Subjects :
- *CHIA
*FLOUR
*HYDRATION
*FOOD composition
*PROTEIN content of food
*AMYLASES
Subjects
Details
- Language :
- English
- ISSN :
- 02608774
- Volume :
- 172
- Database :
- Academic Search Index
- Journal :
- Journal of Food Engineering
- Publication Type :
- Academic Journal
- Accession number :
- 111488116
- Full Text :
- https://doi.org/10.1016/j.jfoodeng.2015.04.030