Physicochemical Characteristics of Wheat – Chia Mixture

Page: 1158

I. Švec, M. Hrušková, and I. Jurinová

Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague

 

Chia flour from white and brown seeds were added to wheat flour in dry or hydrated form, bringing non-gluten proteins and non-starch polysaccharides (while changing retention capacities of sucrose and lactic acid). The dough extensigraph elasticity increased resulting in a softer bread crumb. Crumb texture was affected by a soft decrease in the mean cell areas and an increase in cell densities.

 

Full text (PDF)