Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread

Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylo...

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Bibliographic Details
Published in:Dyna
Main Authors: Elza Aguirre, Gilbert Rodríguez, Alicia León-López, Karen Urbina-Castillo, Eudes Villanueva
Format: Artigo
Language:Inglês
Published: Universidad Nacional de Colombia 2021
Subjects:
Ingeniería
chia
wheat
quinoa
cañihua
Sliced bread
Online Access:https://www.redalyc.org/articulo.oa?id=49668215014
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