Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum
Rawdah M. Al-Ali,
Orass T. Al-Ibresam,
Sawsan A. Al-Hilifi,
Anka Trajkovska Petkoska,
Sameh A. Korma
Affiliations
Rawdah M. Al-Ali
Department of Food Science, College of Agriculture, University of Basrah, Iraq
Orass T. Al-Ibresam
Department of Food Science, College of Agriculture, University of Basrah, Iraq
Sawsan A. Al-Hilifi
Department of Food Science, College of Agriculture, University of Basrah, Iraq
Anka Trajkovska Petkoska
Faculty of Technology and Technical Social Sciences, St. Kliment Ohridski University-Bitola, Dimitar Vlahov, 1400, Veles, North Macedonia; Department of Materials Science and Engineering, College of Engineering, Korea University, 145 Anam-no, Seongbuk-gu, Seoul, Korea; Corresponding authors.
Sameh A. Korma
Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Corresponding authors.
Bread is a staple food in many countries worldwide. The aim of this study is the presentation of a novel type of bread prepared of wheat flour and extract of chia seed gum (CSG). The CSG was included in the wheat flour mixture in a concentration from 2 to 10%. The flour mixture was characterized by its rheological properties through amylography, farinography, and extensography tests. The bread was also subjected to texture, color, and tactile analysis. The highest grades of the bread in terms of appearance, flavor, aroma, texture, and color were shown for flour mixture that contained 10% of CSG (p < 0.05); namely, this wheat mixture showed an improved value of volume, specific size, external and internal characteristics of bread.
