Influence of Partial Substitution of Wheat Flour with Chia Seeds Powder on Dough Rheology and Quality Attributes of Pan Bread

Zyada, M.A.A.; Elgharably, Alia M.A.; Yousef, Eman E.; Saleh, M. A.M.

doi:10.21608/ejchem.2024.291981.9755

Influence of Partial Substitution of Wheat Flour with Chia Seeds Powder on Dough Rheology and Quality Attributes of Pan Bread

Document Type : Original Article

Authors

¹ Food Science Department, Faculty of Agricultural, Ain Shams University, Egypt

² Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt

10.21608/ejchem.2024.291981.9755

Abstract

Pan Bread enriched with chia seed powder (CSP) is a kind of nutritional and functional bakery product. This research aims to evaluate the chemical, physical, rheological (Farinograph, Extensograph, Alveograph, tests) and sensory properties of Pan Bread made by replacing wheat flour with Chia Seed Powder in different percentages (2%, 4%, 6%, 8%, 10%, 12%, 15%). The results of the chemical composition revealed a gradual increase in the percentage of ash, protein, fat, and fiber also, a decrease in the percentage of moisture and carbohydrates with an increase in the percentage of replacement with CSP. The elements iron, calcium, and zinc recorded a gradual increase with an increase in the percentage of replacement with CSP compared to these elements in the control sample without CSP. Furthermore, there was a gradual decrease in the energy value by increasing the percentage of replacing wheat flour with chia seed powder from 2% to 15%. Regarding the farinograph, it was observed that; the ratios of replacement with CSP increased the absorption of water and stability time in the dough samples compared to the control dough. The extensibility of the dough also decreased significantly and the resistance to extension of the dough increased. The results of the physical properties of Pan Bread samples enriched with different percentages of CSP had a smaller specific volume (cm3)/g compared to the control sample. There was a gradual increase in the AWRC by increasing the proportion of wheat flour replaced by CSP in the range from 2% to 15%, which means that the addition of CSP increases the degree of freshness of the samples compared to the control. Sample without CSP. Additionally, overall acceptability of Pan Bread Samples It was shown that there were no significant differences at p<0.05 between the control sample and the samples with 6% and 8% CSP. However, Pan Bread samples were accepted for all sensory properties tested (Volume, Flavour, Texture, Crust color and Crumb color) up to 10% CSP replacement.

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