کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6401161 | 1330879 | 2015 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads](/preview/png/6401161.png)
چکیده انگلیسی
Chia is an oleaginous seed rich in protein and fibre, and there has been a recovery in their cultivation in recent years. The objective of the present study was to investigate the effect of the addition of chia seeds or flour (with and without pre-hydration) on the technological and sensory quality of the bread. Chia flour significantly increased the water absorption during kneading, and the effect was more pronounced when the flour was pre-hydrated. Chia flour addition also increased the tenacity (mainly in doughs with pre-hydrated flour) and reduced the extensibility of doughs. Adding 10Â g/100Â g chia seeds produced a decrease in bread volume and an increase in crumb firmness, but this effect was lower when seeds were pre-hydrated. With the addition of chia flour at levels of 10Â g/100Â g, bread volume remained unchanged in pre-hydrated flour. However, a decrease in the volume of breads made by flour without pre-hydration was also observed. In general, an evaluation of the loaves containing chia by potential consumers, the global score was above 6 out of 9, with no significant differences compared to the control bread. Chia flour without pre-hydration was the only exception where lower values of consumer acceptance were observed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 61, Issue 2, May 2015, Pages 401-406
Journal: LWT - Food Science and Technology - Volume 61, Issue 2, May 2015, Pages 401-406
نویسندگان
Eugenia Steffolani, Mario M. Martinez, Alberto E. León, Manuel Gómez,