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Information Journal Paper

Title

The Effect of Chia Flour on the Technological and Nutritional Features of Gluten-Free Bread

Pages

  287-299

Abstract

 The use of Chia seed in bakery products, in addition to increasing the nutritional value of these products, can act as a hydrocolloid and gluten substitute in gluten-free products. The aim of this study was toexplore the use of Chia flour (at weight concentration of 3, 6, 9, and 12%, based on flour) as a functional ingredient in gluten-free (GF)breadmaking and to evaluate its impact on the technological (volume, hardness, porosity andcolor), nutritional (protein, lipid, fiber, ash, phenolic content, flavonoid content and antioxidantactivity) and sensory properties of the obtained loaves. Increasing levels of Chiasupplementation improved technological features of GF breads such as volume, specificvolume and loaf height. Breads containing 12% Chia powder showed the highest porosity, whereas the control showed the least porosity. By increasing the percentage of Chia powder, thebrightness (L) and yellowness (b) values of the crust and crumb decreased and redness (a) valueincreased significantly (p <0. 05) compared to those of control. The lowest and highest hardnessvalues were found in 12% Chia bread and control, respectively. Results indicated that breadsincorporating Chia flour showed higher amounts of protein, fiber, ash and lipid. Increasinglevels of Chia led to a significant (P<0. 05) increase in phenolic and flavonoids contents. Furthermore, the overall sensorial acceptability of GF breads containing 3% and 9% Chia flourswas higher than that of control.

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