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....

Full description

Saved in:
Bibliographic Details
Published in:Foods
Main Authors: Sayed-Ahmad, Bouchra, Talou, Thierry, Straumite, Evita, Sabovics, Martins, Kruma, Zanda, Saad, Zeinab, Hijazi, Akram, Merah, Othmane
Format: Artigo
Language:Inglês
Published: MDPI 2018
Subjects:
Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC6164616/
https://ncbi.nlm.nih.gov/pubmed/30200180
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods7090135
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items