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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Autores principales:	Rawdah M. Al-Ali, Orass T. Al-Ibresam, Sawsan A. Al-Hilifi, Anka Trajkovska Petkoska, Sameh A. Korma
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Elsevier 2024-12-01
Colección:	Future Foods
Materias:	Wheat bread fortification Wheat-chia bread Chia seed gum Rheology Texture analysis Sensory profile, consumer acceptance
Acceso en línea:	http://www.sciencedirect.com/science/article/pii/S2666833524001758
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