Quality Assessment of Wheat Bread Incorporating Chia Seeds

The aim of this study was to develop a concept of production for wheat bread enriched with chia seeds and to examine selected physicochemical properties. The examined product was wheat-flour bread made by a single-phase method, using yeast. The production concept assumed the modification of the recipe by replacing part of the wheat flour (1 or 5% w/w) with whole (CHw) or ground chia seeds (CHg). Bread quality was determined by calculating: dough yield, bread yield, baking loss, total baking loss and loaf volumes. Color was determined using the CIE L*a*b* system. In the texture analysis, the following texture parameters were measured: hardness, cohesion, chewiness and elasticity. The contents of crude fat, crude fiber, total protein, total ash and the total content of polyphenols were assessed to characterize the nutritive value of the bread. The breads with 1% addition of chia (1%CHw, 1%CHg) were characterized by the highest volume of loaves, which increased by at least 8.6% compared to the control bread (C), while in the case of 5% chia, the loaf volume depended on the form of seeds (better results were obtained with whole seeds). Substituting wheat flour with 1% chia seeds (whole or ground) resulted in a significant increase in nutritional value. For potential bread manufacturers, from a technological and economic point of view, replacing wheat flour with whole chia seeds at 1% (w/w) is most advantageous, compared to 5% (w/w).

Automated summary

This study aimed to develop wheat bread enriched with chia seeds and assess its physicochemical properties. Bread with 1% chia seeds showed the highest loaf volume and improved nutritional value compared to the control. Technologically and economically, substituting wheat flour with 1% whole chia seeds is more advantageous than using 5%.