Quality Assessment of Wheat Bread Incorporating Chia Seeds

Abstract

The aim of this study was to develop a concept of production for wheat bread enriched with chia seeds and to examine selected physicochemical properties. The examined product was wheat-flour bread made by a single-phase method, using yeast. The production concept assumed the modification of the recipe by replacing part of the wheat flour (1 or 5% w/w) with whole (CHw) or ground chia seeds (CHg). Bread quality was determined by calculating: dough yield, bread yield, baking loss, total baking loss and loaf volumes. Color was determined using the CIE L*a*b* system. In the texture analysis, the following texture parameters were measured: hardness, cohesion, chewiness and elasticity. The contents of crude fat, crude fiber, total protein, total ash and the total content of polyphenols were assessed to characterize the nutritive value of the bread. The breads with 1% addition of chia (1%CHw, 1%CHg) were characterized by the highest volume of loaves, which increased by at least 8.6% compared to the control bread (C), while in the case of 5% chia, the loaf volume depended on the form of seeds (better results were obtained with whole seeds). Substituting wheat flour with 1% chia seeds (whole or ground) resulted in a significant increase in nutritional value. For potential bread manufacturers, from a technological and economic point of view, replacing wheat flour with whole chia seeds at 1% (w/w) is most advantageous, compared to 5% (w/w).

Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour

“…Considering the other percentage of inclusions, an average decrease in specific volumes of 15.5% and 12.6% for barley and bran, respectively, compared with semolina bread, was evidenced. The results of this study were in line with other authors [ 41 , 42 , 43 ], who observed slight decreases or similar values to the control sample of specific volume in wheat breads incorporating barley/soybean flours or chia seeds. The differences observed among samples could be due to the introduction of fiber-rich products into the dough that negatively affects the formation of gluten, reducing its ability to retain gases [ 44 , 45 , 46 ].…”

“…Barley or thin bran addition to semolina decreased the hardness by 45.5%, on average at 5% and 7% barley inclusion, and by 39.4%, on average at 2% and 5% thin bran inclusion, compared with semolina bread. The results of this study agreed with Adamczyk et al [ 41 ], who observed a reduction of hardness in bread by replacing 1 or 5% w/w whole chia seeds with wheat flour.…”

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

“…Scientific research in the field of functional ingredients in the bakery industry has led to the production of products with varying degrees of replacement of wheat flour, for example, with partially defatted hemp seeds [ 17 ], Jerusalem artichoke tubers [ 18 ], oats [ 19 ], buckwheat [ 20 ], green tea [ 21 ], Pleurotus Ostreatus fibers (1,3/1,6 Beta-glucan) [ 22 ], various by-products from the fruit and vegetable processing industry, millets [ 23 ], sorghum [ 24 ], amaranth [ 25 , 26 ], quinoa [ 27 ], sunflower seeds [ 28 ], flaxseeds [ 29 ], pumpkin seeds [ 30 ], lupine [ 31 ], chia seeds [ 32 ], peas [ 33 ], chickpeas [ 34 ], lentils [ 35 ], chestnuts [ 36 ], and cricket flour [ 37 ], with important effects in terms of increasing the content of fiber, minerals, protein, vitamins, antioxidants, etc.…”

Introducing an Automatic Bread Quality Assessment Algorithm using Image Processing Techniques

“…No image processing techniques was applied. The loss of bread baking was determined by examining the color of bread in the CIE L*a*b* color space [2]. To analyze the texture of bread, parameters such as hardness, cohesion, chewiness and elasticity were obtained.…”

“…Among the physical features of bread, color, texture and shape are used for bread quality assessment [1]. The appearance features of bread are related to its taste, smell, health, durability and nutritional properties [2]. In classifying and determining the quality of bread, image processing techniques are of great importance and significant research have been done on bread quality assessment using machine vision [3]- [13].…”