Resumo

AGUIRRE, Elza et al. Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread. Dyna rev.fac.nac.minas [online]. 2021, vol.88, n.216, pp.109-116.  Epub 24-Maio-2021. ISSN 0012-7353.  https://doi.org/10.15446/dyna.v88n216.87504.

Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10 - 1.87%), fiber (0.45 - 3.35%) and reduce the carbohydrate content (2.95 - 10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), cañihua (15%) and wheat (75.5%) (p<0.05).

Palavras-chave : sliced bread; chia; quinoa; cañihua; wheat; sensory attributes; rheological properties.

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