The aim of the study was to analyze and characterize the influence of chia seeds (CS) addition (0, 2, 4, 6, and 8%) on wheat bread properties. Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phenolics content, volume, baking losses, crumb texture, and color and sensory analysis. The addition of CS decreased baking losses and the volume of bread. The color of the crumb with CS was much darker as compared with the control sample. The texture analysis showed that the CS caused a decrease in the hardness of the crumb. Most importantly, the addition of CS increased the nutritional value of the bread. Bread with CS contained more dietary fiber and mineral components. Moreover, it has been observed that in comparison to the control product bread with CS was characterized by a rich fatty acids composition and higher level of phenolic compounds. Most importantly, the results showed that the substitution of wheat flour with chia seeds up to 6% did not negatively affect the final product acceptance.

The quality of pasta can be evaluated by measuring the characteristics which encompass the most important quality parameters, such as colour, cooking properties and texture. The aim of the study was to suggest new indices which can be used to evaluate the quality of pasta. For the tests, 15 samples of spaghetti (produced from either semolina or common wheat flour) were used. The bending test was performed for the determination of the strength properties of raw pasta, while the pasta colour parameters were evaluated via the Commission Internationale de l’Eclairage system. The pasta cooking test included the evaluation of optimum cooking time, weight increase index and cooking loss. The samples of cooked spaghetti were cut, and the parameters describing pasta texture were determined. Statistical analysis showed significant correlations (α = 0.05) between colour parameters (lightness and redness) and pasta ash content (R = -0.90 and 0.84, respectively). The mechanical properties of raw pasta correlated positively with pasta density. The strongest correlation was found between pasta density and flexural strength. The destruction force for raw spaghetti during the bending test correlated significantly and positively with the cutting force of the cooked pasta. The obtained correlations can be helpful in pasta quality evaluation.

The objective of this work was to use the swelling curve test for the evaluation of the baking value of rye flours commonly used for bread production. Ten rye flours obtained from industrial mills were used for investigations. The parameters characterized the flour properties such as protein content, ash content, pentosans content, falling number, amylograph peak viscosity and water absorption were determined. Besides, the swelling curve test and the baking test were performed. The results showed significant relations between flour properties and bread quality. Especially, all viscosity parameters obtained on the basis of swelling curve could be used for rye flour baking quality evaluation. Especially, the logarithmic decrease of viscosity was negatively correlated with crumb bread hardness after 1 and 4 days after baking (r = − 0.802 and − 0.789, respectivietly). Besides, the breads with the lowest volume were obtained from flour with low amylograph peak viscosity and low logarithmic decrease of viscosity. In summary, the swelling curve test can be used as a useful tool for the evaluation of baking quality of rye flour.

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