The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread

The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread

The aim of the study was to analyze and characterize the influence of chia seeds (CS) addition (0, 2, 4, 6, and 8%) on wheat bread properties. Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phenolics content, volume, baking losses, crumb textu...

Full description

Saved in:
Bibliographic Details
Main Authors: Daria Romankiewicz, Waleed Hameed Hassoon, Grażyna Cacak-Pietrzak, Małgorzata Sobczyk, Magdalena Wirkowska-Wojdyła, Alicja Ceglińska, Dariusz Dziki
Format: Article
Language:English
Published: Wiley 2017-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2017/7352631
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items