Impact of using chia flour (Salvia hispanica L.) for bread manufacturing

Abstract

The research objective was to modify the bread recipe by partially replacing wheat flour with chia seed flour (Salvia hispanica L.), developing the technological scheme of the new type of product. Incorporation of chia seed flour in the bread recipe for 10% not substantially altered the chemical, chemical (acidity, leavening, elasticity, porosity, etc.) and sensory properties of the dough and bread, which allows the diversification of the product ranges of existing bakery on the market.