Effect of Chia (Salvia hispanicaL) Addition on the Quality of Gluten-Free Bread

Journal of Food Quality

Volumn 37, Issue 5, 2014, Pages 309-317

  Steffolani, Eugenia ^a   de la Hera, Esther ^b   Pérez, Gabriela ^a   Gómez, Manuel ^b  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERIES; HYDRATION; TEXTURES;

CHIA SEED; FLOUR PASTING PROPERTIES; GLUTEN-FREE BREAD; ORGANOLEPTIC QUALITY; QUALITY IMPROVEMENT; RICE FLOUR; WEIGHT LOSS;

FOOD PRODUCTS;

SALVIA;

EID: 84907939193     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12098     Document Type: Article

References (45)

1. AACC International. 2012. Approved Methods of Analysis 11th Ed. Methods 44-15 (Moisture), 46-11 (Protein), 30-25 (Fat) and 76-21 (Pasting Properties), American Association of Cereal Chemists, St. Paul, MN.
2. Alvarez-Jubete, L., Arendt, E.K. and Gallagher, E. 2009. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. Int. J. Food Sci. Nutr. 60, 240-257.
3. Alvarez-Jubete, L., Arendt, E.K. and Gallagher, E. 2010. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Sci. Technol. 21, 106-113.
4. Arocas, A., Sanz, T. and Fisman, S.M. 2009. Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches. Food Hydrocolloids 23, 2478-2484.
5. Ayerza, R. and Coates, W. 2005. Ground chia seed and chia oil effects on plasma lipids and fatty acids in the rat. Nutr. Res. 25, 995-1003.
6. BeMiller, J.N. 2011. Pasting, paste, and gel properties of starch-hydrocolloid combinations. Carbohydr. Polym. 86, 386-423.
7. Bernardi, C., Sanchez, H., Freyre, M. and Osella, C. 2010. Gluten-free bread formulated with Prosopis ruscifolia (vinal) seed and corn flours. Int. J. Food Sci. Nutr. 61, 245-255.
8. Biesiekierski, J.R., Newnham, E.D., Irving, P.M., Barrett, J.S., Haines, M., Doecke, J.D., Shepherd, S.J., Muir, J.G. and Gibson, P.R. 2011. Gluten causes gastrointestinal symptoms in subjects without celiac disease: A double-blind randomized placebo-controlled trial. Am. J. Gastroenterol. 106, 508-514.
9. Borneo, R., Aguirre, A. and Leon, A.E. 2010. Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations. J. Am. Diet. Assoc. 110, 946-949.
10. Capitani, M.I., Spotorno, V., Nolasco, S.M. and Tomas, M.C. 2012. Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT-Food Sci. Technol. 45, 94-102.
11. Catassi, C. and Yachha, S.K. 2009. The epidemiology of celiac disease. In The Science of Gluten-Free Foods and Beverages (E.K. Arendt and F. Dal Bello, eds.) pp. 1-13, American Association of Cereal Chemists, St. Paul, MN.
12. Chicco, A.G., D'Alessandro, M.E., Hein, G.J., Oliva, M.E. and Lombardo, Y.B. 2009. Dietary chia seed (Salvia hispanica L.) rich in alpha-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats. Br. J. Nutr. 101, 41-50.
13. Coates, W. and Ayerza, R. 1996. Production potencial of chia in northwestern Argentina. Ind. Crops Prod. 5, 229-233.
14. Conforti, F.D. and Davis, S.F. 2006. The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread. Int. J. Food Sci. Technol. 41, 95-101.
15. Cureton, P. and Fasano, A. 2009. The increasing incidence of celiac disease and the range of gluten-free products in the marketplace. In Gluten-Free Food Science and Technology (E. Gallagher, ed.) pp. 130-180, Wiley-Blackwell, Oxford, U.K.
16. Czuchajowska, Z. and Pomeranz, Y. 1993. Gas-formation and gas retention 1. The system and methodology. Cereal Foods World 38, 499-503.
17. de la Hera, E., Talegón, M., Caballero, P.A. and Gómez, M. 2012. Influence of maize flour particle size on gluten-free bread-making. J. Sci. Food Agric. 93, 924-932.
18. de la Hera, E., Martinez, M. and Gómez, M. 2013. Influence of flour particle size on quality of gluten-free rice bread. LWT-Food Sci. Technol. 54, 199-206.
19. Gomez, M., Oliete, B., Pando, V., Ronda, F. and Caballero, P.A. 2008. Effect of fermentation conditions on bread staling kinetics. Eur. Food Res. Technol. 226, 1379-1387.
20. Gomez, M., Ruiz-Paris, E., Oliete, B. and Pando, V. 2010. Modeling of texture evolution of cakes during storage. J. Texture Studies 41, 17-33.
21. Gomez, M., Ruiz-Paris, E., Aparicio, N. and Oliete, B. 2011. Adequacy of different wheat cultivars for low-hydration bread making. J. Sci. Food Agric. 91, 1148-1154.
22. Gomez, M., Talegon, M. and de la Hera, E. 2013. Influence of mixing on quality of gluten-free bread. J. Food Qual. 36, 139-145.
23. Hager, A.S., Ryan, L.A.M., Schwab, C., Gaenzle, M.G., O'Doherty, J.V. and Arendt, E.K. 2011. Influence of the soluble fibres inulin and oat beta-glucan on quality of dough and bread. Eur. Food Res. Technol. 232, 405-413.
24. Hopman, E.G.D., le Cessie, S., von Blomberg, M.E. and Mearin, M.L. 2006. Nutritional management of the gluten-free diet in young people with celiac disease in The Netherlands. J. Pediatr. Gastroenterol. Nutr. 43, 102-108.
25. Ixtaina, V.Y., Martínez, M.L., Spotorno, V., Mateo, C.M., Maestri, D.M., Diehl, B.W., Nolasco, S.M. and Tomas, M.C. 2011. Characterization of chia seed oils obtained by pressing and solvent extraction. J. Food Compost. Anal. 24, 166-174.
26. Kinsey, L., Burden, S.T. and Bannerman, E. 2008. A dietary survey to determine if patients with coeliac disease are meeting current healthy eating guidelines and how their diet compares to that of the British general population. Eur. J. Clin. Nutr. 62, 1333-1342.
27. Koca, A.F. and Anil, M. 2007. Effect of flaxseed and wheat flour blends on dough rheology and bread quality. J. Sci. Food Agric. 87, 1172-1175.
28. Korus, J., Juszczak, L., Ziobro, R., Witczak, M., Grzelak, K. and Sojka, M. 2012. Defatted strawberry and blackcurrant seeds as functional ingredients of gluten-free bread. J. Texture Studies 43, 29-39.
29. Liang, X.M., King, J.M. and Shih, F.F. 2002. Pasting property differences of commercial and isolated rice starch with added lipids and beta-cyclodextrin. Cereal Chem. 79, 812-818.
30. Lin, K.Y., Daniel, J.R. and Whistler, R.L. 1994. Structure of chia seed polysaccharide exudate. Carbohydr. Polym. 23, 13-18.
31. Mariani, P., Viti, M.G., Montuori, M., La Vecchia, A., Cipolletta, E., Calvani, L. and Bonamico, M. 1998. The gluten-free diet: A nutritional risk factor for adolescents with celiac disease? J. Pediatr. Gastroenterol. Nutr. 27, 519-523.
32. Martinez, M.L., Marin, M.A., Faller, C.M.S., Revol, J., Penci, M.C. and Ribotta, P.D. 2012. Chia (Salvia hispanica L.) oil extraction: Study of processing parameters. LWT-Food Sci. Technol. 47, 78-82.
33. Matos, M.E. and Rosell, C.M. 2012. Relationship between instrumental parameters and sensory characteristics in gluten-free breads. Eur. Food Res. Technol. 235, 107-117.
34. McCarthy, D.F., Gallagher, E., Gormley, T.R., Schober, T.J. and Arendt, E.K. 2005. Application of response surface methodology in the development of gluten-free bread. Cereal Chem. 82, 609-615.
35. Moore, M.M., Schober, T.J., Dockery, P. and Arendt, E.K. 2004. Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Cereal Chem. 81, 567-575.
36. Muñoz, L.A., Cobos, A., Diaz, O. and Aguilera, J.M. 2012. Chia seeds: Microstructure, mucilage extraction and hydration. J. Food Eng. 108, 216-224.
37. Nierle, W. and Elbaya, A.W. 1990. Lipids and rheological properties of starch 1. The effect of fatty-acids, monoglycerides and monoglyceride ethers on pasting temperature and viscosity of wheat-starch. Starch-Starke 42, 268-270.
38. Purlis, E. 2010. Browning development in bakery products - a review. J. Food Eng. 99, 239-249.
39. Reyes-Caudillo, R., Tecante, A. and Valdivia-López, M.A. 2008. Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chem. 107, 656-663.
40. Sabanis, D., Lebesi, D. and Tzia, C. 2009. Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT-Food Sci. Technol. 42, 1380-1389.
41. Song, J., Kwon, J.Y., Choi, J., Kim, Y.C. and Shin, M. 2006. Pasting properties of non-waxy rice starch-hydrocolloid mixtures. Starch-Starke 58, 223-230.
42. Stauffer, C.E. 1990. Functional Additives for Bakery Foods, Van Nostrand Reinhold, New York, NY.
43. Thompson, T., Dennis, M., Higgins, L.A., Lee, A.R. and Sharrett, M.K. 2005. Gluten-free diet survey: Are Americans with coeliac disease consuming recommended amounts of fibre, iron calcium and grain foods? J. Hum. Nutr. Diet. 18, 163-169.
44. Weber, C.W., Gentry, H.S., Kohlhepp, E.A. and McCrohan, P.R. 1991. The nutricional and chemical evaluation of chia seeds. Ecol. Food Nutr. 26, 119-125.
45. Wild, D., Robins, G.G., Burley, V.J. and Howdle, P.D. 2010. Evidence of high sugar intake, and low fibre and mineral intake, in the gluten-free diet. Aliment Pharmacol. Ther. 32, 573-581.