Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage

Some chia seed flour effects relating to different bread-making process phases and variables were studied by distinct image analysis and physicochemical techniques. Wheat flours with three different degrees of substitution (5%, 10% and 15%) were tested. In technological terms, the aim was to study t...

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Autores: Verdú-Amat, Samuel|||0000-0002-3910-4582, Ivorra, Eugenio|||0000-0001-6062-2061, Sánchez Salmerón, Antonio José|||0000-0003-1896-5356, Barat Baviera, José Manuel|||0000-0001-8487-7114, Grau Meló, Raúl|||0000-0002-0540-5539, Vasquez, Francisco
Tipo de recurso: artículo
Fecha de publicación:2015
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/63681
Acceso en línea:https://riunet.upv.es/handle/10251/63681
Access Level:acceso abierto
Palabra clave:Chia
Bread-making process
Image analysis
Wheat flour
TECNOLOGIA DE ALIMENTOS
INGENIERIA DE SISTEMAS Y AUTOMATICA
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spelling Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storageVerdú-Amat, Samuel|||0000-0002-3910-4582Ivorra, Eugenio|||0000-0001-6062-2061Sánchez Salmerón, Antonio José|||0000-0003-1896-5356Barat Baviera, José Manuel|||0000-0001-8487-7114Grau Meló, Raúl|||0000-0002-0540-5539Vasquez, FranciscoChiaBread-making processImage analysisWheat flourTECNOLOGIA DE ALIMENTOSINGENIERIA DE SISTEMAS Y AUTOMATICASome chia seed flour effects relating to different bread-making process phases and variables were studied by distinct image analysis and physicochemical techniques. Wheat flours with three different degrees of substitution (5%, 10% and 15%) were tested. In technological terms, the aim was to study the influence and properties of chia flour on several relevant parameters, such as pasting properties, growth kinetics and internal crumb structure during dough fermentation; and baking process, mass loss, water activity and texture profile of the end product during its storage. Some changes in pasting properties were observed. The effects obtained by image analysis techniques proved that addition of chia improved gas retention in dough and cut the time required to reach maximum dough development. A delay in hardness and water loss during storage of breads was also observed. Bread presented reduced water activity, and contained the same amount of moisture compared with the control. The mucilage provided by chia has properties that can explain these observed effects given the influence on water-holding capacity and its interactions with gluten proteins throughout the gluten matrix-forming process. © 2015 Elsevier Ltd. All rights reserved.We wish to thank the Polytechnic University of Valencia and the Generalitat Valenciana for the financial support they provided through the Projects PAID-05-011-2870 and GVPRE/2008/170, respectively.ElsevierDepartamento de Tecnología de AlimentosDepartamento de Ingeniería de Sistemas y AutomáticaEscuela Técnica Superior de Ingeniería Aeroespacial y Diseño IndustrialInstituto Universitario de Investigación en Tecnología Centrada en el Ser HumanoInstituto Universitario de Automática e Informática IndustrialInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería IndustrialEscuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Investigación e Innovación AlimentariaGeneralitat ValencianaUniversitat Politècnica de ValènciaRepositorio Institucional de la Universitat Politècnica de València Riunet20152015-06-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/63681reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengUniversitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-05-011-2870Generalitat Valenciana https://doi.org/10.13039/501100003359 GVPRE%2F2008%2F170open accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/636812026-06-13T07:49:27Z
dc.title.none.fl_str_mv Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage
title Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage
spellingShingle Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage
Verdú-Amat, Samuel|||0000-0002-3910-4582
Chia
Bread-making process
Image analysis
Wheat flour
TECNOLOGIA DE ALIMENTOS
INGENIERIA DE SISTEMAS Y AUTOMATICA
title_short Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage
title_full Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage
title_fullStr Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage
title_full_unstemmed Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage
title_sort Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage
dc.creator.none.fl_str_mv Verdú-Amat, Samuel|||0000-0002-3910-4582
Ivorra, Eugenio|||0000-0001-6062-2061
Sánchez Salmerón, Antonio José|||0000-0003-1896-5356
Barat Baviera, José Manuel|||0000-0001-8487-7114
Grau Meló, Raúl|||0000-0002-0540-5539
Vasquez, Francisco
author Verdú-Amat, Samuel|||0000-0002-3910-4582
author_facet Verdú-Amat, Samuel|||0000-0002-3910-4582
Ivorra, Eugenio|||0000-0001-6062-2061
Sánchez Salmerón, Antonio José|||0000-0003-1896-5356
Barat Baviera, José Manuel|||0000-0001-8487-7114
Grau Meló, Raúl|||0000-0002-0540-5539
Vasquez, Francisco
author_role author
author2 Ivorra, Eugenio|||0000-0001-6062-2061
Sánchez Salmerón, Antonio José|||0000-0003-1896-5356
Barat Baviera, José Manuel|||0000-0001-8487-7114
Grau Meló, Raúl|||0000-0002-0540-5539
Vasquez, Francisco
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Departamento de Ingeniería de Sistemas y Automática
Escuela Técnica Superior de Ingeniería Aeroespacial y Diseño Industrial
Instituto Universitario de Investigación en Tecnología Centrada en el Ser Humano
Instituto Universitario de Automática e Informática Industrial
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Industrial
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Investigación e Innovación Alimentaria
Generalitat Valenciana
Universitat Politècnica de València
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Chia
Bread-making process
Image analysis
Wheat flour
TECNOLOGIA DE ALIMENTOS
INGENIERIA DE SISTEMAS Y AUTOMATICA
topic Chia
Bread-making process
Image analysis
Wheat flour
TECNOLOGIA DE ALIMENTOS
INGENIERIA DE SISTEMAS Y AUTOMATICA
description Some chia seed flour effects relating to different bread-making process phases and variables were studied by distinct image analysis and physicochemical techniques. Wheat flours with three different degrees of substitution (5%, 10% and 15%) were tested. In technological terms, the aim was to study the influence and properties of chia flour on several relevant parameters, such as pasting properties, growth kinetics and internal crumb structure during dough fermentation; and baking process, mass loss, water activity and texture profile of the end product during its storage. Some changes in pasting properties were observed. The effects obtained by image analysis techniques proved that addition of chia improved gas retention in dough and cut the time required to reach maximum dough development. A delay in hardness and water loss during storage of breads was also observed. Bread presented reduced water activity, and contained the same amount of moisture compared with the control. The mucilage provided by chia has properties that can explain these observed effects given the influence on water-holding capacity and its interactions with gluten proteins throughout the gluten matrix-forming process. © 2015 Elsevier Ltd. All rights reserved.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-06-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/63681
url https://riunet.upv.es/handle/10251/63681
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Universitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-05-011-2870
Generalitat Valenciana https://doi.org/10.13039/501100003359 GVPRE%2F2008%2F170
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300719

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