Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

The aim of this study was to investigate and compare the effect of wheat bread fortification with varied levels (2%, 4%, and 6%) of chia seed powder (full fat) and cakes (defatted, residue after oil extraction). Chia flour was added to whole wheat bread rich in vital wheat gluten for the first time....

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Bibliographic Details
Main Authors: Bouchra Sayed-Ahmad, Thierry Talou, Evita Straumite, Martins Sabovics, Zanda Kruma, Zeinab Saad, Akram Hijazi, Othmane Merah
Format: Article
Language:English
Published: MDPI AG 2018-08-01
Series:Foods
Subjects:
chia seed
chia cake
whole wheat bread
antioxidant activity
bread quality
Online Access:http://www.mdpi.com/2304-8158/7/9/135

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http://www.mdpi.com/2304-8158/7/9/135

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