Physicochemical Characteristics of Wheat – Chia Mixture

Authors

  • I. Švec Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague
  • M. Hrušková Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague
  • I. Jurinová Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague

Keywords:

wheat flour, chia, composite mixture, retention capacity, crumb penetration, image analysis

Abstract

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.

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Published

2014-12-15

How to Cite

Švec, I., Hrušková, M., & Jurinová, I. (2014). Physicochemical Characteristics of Wheat – Chia Mixture. Chemické Listy, 108(12), 1158–1161. Retrieved from http://ww-w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/427

Issue

Vol. 108 No. 12 (2014)

Section

Articles