The effects of chia incorporated as gel in wheat bread dough as hydrocolloid were characterized. To avoid competition of starch and ground chia, chia was incorporated as gel. The gel was prepared of ground chia with 5 and 10 g/g water, respectively. The doughs were prepared with 1–3 % chia related to the amount of wheat flour. To characterize the dough, measurements with a Farinograph, a Rheofermentometer and a Kieffer dough rig were performed. The pasting curves of all variations were recorded. The fundamental rheological characteristics were determined with tests using a rotational rheometer. Baking experiments were performed to evaluate the effect of chia gel addition on the bread quality. The staling and crumb firmness were analysed by differential scanning calorimetry and texture analysis. Dough analyses show that the doughs with added chia gel have a softer consistency. Dough stability during fermentation and volume yield of the bread loafs increased with added chia gel to a certain extent. These changes are visible with already 1 % chia. The bread quality was improved with respect to storage as the crumb firmness was reduced compared to the breads without added chia gel.
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