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

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.