Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods Pub Date : 2024-10-09 DOI:10.1016/j.fufo.2024.100471

Rawdah M. Al-Ali , Orass T. Al-Ibresam , Sawsan A. Al-Hilifi , Anka Trajkovska Petkoska , Sameh A. Korma

引用次数: 0

Abstract

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.

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富含奇异籽胶（Salvia hispanica L.）的小麦面包的化学、流变和感官特性

面包是世界上许多国家的主食。本研究的目的是介绍一种由小麦粉和奇异籽胶（CSG）提取物制成的新型面包。在小麦粉混合物中加入的奇异籽胶浓度为 2% 至 10%。面粉混合物的流变特性通过淀粉图谱、淀粉图谱和延展图谱测试进行表征。此外，还对面包的质地、颜色和触感进行了分析。在外观、风味、香气、质地和颜色方面，含 10%南玻集团的面粉混合物的面包等级最高（p <0.05）；也就是说，这种小麦混合物在面包的体积、比重大、外部和内部特性方面都有提高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Future Foods Agricultural and Biological Sciences-Food Science

CiteScore

8.60

自引率

0.00%

发文量

审稿时长

15 weeks

期刊介绍： Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing： Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP