<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0012-7353</journal-id>
<journal-title><![CDATA[DYNA]]></journal-title>
<abbrev-journal-title><![CDATA[Dyna rev.fac.nac.minas]]></abbrev-journal-title>
<issn>0012-7353</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0012-73532021000100109</article-id>
<article-id pub-id-type="doi">10.15446/dyna.v88n216.87504</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread]]></article-title>
<article-title xml:lang="es"><![CDATA[Incorporación de semillas de chía (Salvia hispanica L.) en mezclas de harina de cereales: reología y calidad del pan rebanado]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguirre]]></surname>
<given-names><![CDATA[Elza]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[Gilbert]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[León-López]]></surname>
<given-names><![CDATA[Alicia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Urbina-Castillo]]></surname>
<given-names><![CDATA[Karen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villanueva]]></surname>
<given-names><![CDATA[Eudes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional del Santa  ]]></institution>
<addr-line><![CDATA[Ancash ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Agraria La Molina  ]]></institution>
<addr-line><![CDATA[Lima ]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2021</year>
</pub-date>
<volume>88</volume>
<numero>216</numero>
<fpage>109</fpage>
<lpage>116</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0012-73532021000100109&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0012-73532021000100109&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0012-73532021000100109&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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&lt;0.05).]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El pan es un alimento básico en muchos países del mundo. El objetivo de este trabajo fue incluir semillas de chía (2-5%) en mezclas de harina de trigo (71.5-81.5%), quinua (5-10%) y cañihua (10-15%) para la obtención del pan de molde. Las harinas fueron caracterizadas por sus propiedades reológicas mediante pruebas de amilografía, farinografía y extensografía. Las formulaciones permitieron incrementar el contenido de proteínas (1.10 - 1.87%), fibras (0.45 - 3.35%) y reducir el contenido de carbohidratos (2,95 - 10,7%) en los panes de molde a los que también se les realizó el análisis de textura, color y sensorial. Con este último se reveló que los mayores puntajes con respecto a apariencia, sabor, olor, textura y color fueron producidos al incluir 2% de semillas de chía en mezclas de harinas de quinua (7.5%), cañihua (15%) y trigo (75.5%) (p&lt;0.05).]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[sliced bread]]></kwd>
<kwd lng="en"><![CDATA[chia]]></kwd>
<kwd lng="en"><![CDATA[quinoa]]></kwd>
<kwd lng="en"><![CDATA[cañihua]]></kwd>
<kwd lng="en"><![CDATA[wheat]]></kwd>
<kwd lng="en"><![CDATA[sensory attributes]]></kwd>
<kwd lng="en"><![CDATA[rheological properties]]></kwd>
<kwd lng="es"><![CDATA[pan de molde]]></kwd>
<kwd lng="es"><![CDATA[chía]]></kwd>
<kwd lng="es"><![CDATA[quinua]]></kwd>
<kwd lng="es"><![CDATA[cañihua]]></kwd>
<kwd lng="es"><![CDATA[cañihua]]></kwd>
<kwd lng="es"><![CDATA[trigo]]></kwd>
<kwd lng="es"><![CDATA[atributos sensoriales]]></kwd>
<kwd lng="es"><![CDATA[propiedades reológicas]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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