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

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

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...

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Bibliographic Details
Main Authors: Rawdah M. Al-Ali, Orass T. Al-Ibresam, Sawsan A. Al-Hilifi, Anka Trajkovska Petkoska, Sameh A. Korma
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Future Foods
Subjects:
Wheat bread fortification
Wheat-chia bread
Chia seed gum
Rheology
Texture analysis
Sensory profile, consumer acceptance
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833524001758
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http://www.sciencedirect.com/science/article/pii/S2666833524001758

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