Pasting characteristics of wheat-chia blends

• Similar trends in SRC profiles of chia types, difference in lactic acid SRC only.
• Form of dark chia affected maximum of amylograph viscosity in smaller extent.
• Bread volume increase (6–30%), especially by milled dry chia seeds.
• Tight association of bread crumb firmness (penetration) with bread volume verified.
• Soft increase in dietary fibre content by chia addition found (from 3.2% to 4.6%).

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.