EFFECT OF CHIA (SALVIA HISPANICA L) ADDITION ON THE QUALITY OF GLUTEN-FREE BREAD

被引：46
|
作者：
Steffolani, Eugenia [1 ]
de la Hera, Esther [2 ]
Perez, Gabriela [1 ]
Gomez, Manuel [2 ]
机构：
[1] Univ Nacl Cordoba, CONICET, Fac Ciencias Agr, CC509, RA-5000 Cordoba, Argentina
[2] Univ Valladolid, ETS Ingn Agr, Food Technol Area, Palencia 34004, Spain
来源：
JOURNAL OF FOOD QUALITY | 2014年 / 37卷 / 05期
关键词：
CELIAC-DISEASE; FREE DIET; NUTRITIVE-VALUE; RICE STARCH; FATTY-ACIDS; SEED; LIPIDS; FLOUR; FIBER; PSEUDOCEREALS;
D O I：
10.1111/jfq.12098
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic quality of gluten-free breads. Rice breads were elaborated with the addition of 15g of chia flour or seed, either dry or pre-hydrated, per 100g of rice flour. The influence of the addition of chia on flour pasting properties and dough proofing behavior was analyzed. The specific volume, weight, texture, color and acceptability of the breads were studied. The addition of chia reduced specific volume and increased the hardness of breads, and the effect was more evident with the flour than with seed. Chia addition minimized weight loss during baking in all cases. The addition of chia flour produced a darker crust and crumb. There were no significant differences between the different breads in the global acceptability, but chia seed breads presented better values in terms of texture than control.
引用
收藏
页码：309 / 317
页数：9
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