Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour
作者： Samuel Verdú , José M Barat , Raúl Grau , None
DOI: 10.1016/J.LWT.2017.06.007
关键词: Fibre content 、 Food science 、 Bran 、 Wheat bread 、 Wheat flour 、 Fermentation 、 Salvia hispanica Seed 、 Mathematics 、 Gas retention 、 Bread making
摘要: Abstract The capacity of chia seed flour to improve the behaviour wholemeal formulas wheat bread during bread-making process was tested. Seven were produced: one employing only (control), two substituting 13% and 23% (d.b.) with bran (wholemeal), these last combined in turn chia, which 5% 10% their fraction. fermentation phase improved. Chia led an increase gas retention dough bran, height reached no differences compared refined dough. Water did not show between after baking phase. bran/5% formula generated breads 12% fibre content (w.b), but found specific volume similar hardness ones. Finally, this bran/chia combination, showed formula, tested for sensory attributes. No significant effect detected on attributes same without flour. modified properties doughs, improved making produced deterioration
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