Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Document Type : Research articles

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Bread and Pastry Department, Food Technology Research Institute, Agricultural Research Centre, 12619-Giza, Egypt

Abstract

    This study presents functional healthier bakery products, by increasing nutritional quality and appropriate quantities of bioactive compounds such as protein, minerals, dietary fiber, and amino acids. Chia seeds have good nutritional and pharmaceutical properties, thus, fortification with chia seeds in toast bread could be beneficial in improving the final product. This study was carried out to examine the effect of partial substitution of wheat flour (WF) with defatted chia seed flour (DCSF) at levels of 5, 10, 15 and 20%. The rheology characteristics of dough, proximate compositions, and physical characteristics of the toast bread. Partial substitution of WF with DCSF significantly (P≤0.05) increased water absorption, arrival time, dough developing time and stability of dough. Meanwhile, the softening degree was reduced in all blends containing DCSF. Also, elasticity and energy were increased by the addition of DCSF. Toast bread supplemented with DCSF reduced the quality in terms of specific loaf volume, while weight was increased. DCSF up to 20% could partially replace WF in toast bread as it increases its nutritional value in terms of fiber, amino acids content and minerals with only a small depreciation in the bread quality. Sensory characteristics showed that toast bread incorporation of DCSF up to 20% was acceptable and gave a significant difference (P≤0.05) in parameters of taste, crumb texture, crumb grain, appearance, crust color, odor, and overall acceptability compared to the control.

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