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Journal of Food Quality
Volume 2017, Article ID 7352631, 7 pages
Research Article

The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread

1Division of Cereal Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, Warsaw, Poland
2College of Food Sciences, Department of Food Technology, Al-Qasim Green University, Babylon, Iraq
3Department of Thermal Technology and Food Process Engineering, Faculty of Production Engineering, University of Life Sciences, Doświadczalna Str. 44, 20-280 Lublin, Poland
4Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, Warsaw, Poland

Correspondence should be addressed to Dariusz Dziki; lp.nilbul.pu@ikizd.zsuirad

Received 22 October 2017; Accepted 5 December 2017; Published 31 December 2017

Academic Editor: Hüseyin Erten

Copyright © 2017 Daria Romankiewicz et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The aim of the study was to analyze and characterize the influence of chia seeds (CS) addition (0, 2, 4, 6, and 8%) on wheat bread properties. Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phenolics content, volume, baking losses, crumb texture, and color and sensory analysis. The addition of CS decreased baking losses and the volume of bread. The color of the crumb with CS was much darker as compared with the control sample. The texture analysis showed that the CS caused a decrease in the hardness of the crumb. Most importantly, the addition of CS increased the nutritional value of the bread. Bread with CS contained more dietary fiber and mineral components. Moreover, it has been observed that in comparison to the control product bread with CS was characterized by a rich fatty acids composition and higher level of phenolic compounds. Most importantly, the results showed that the substitution of wheat flour with chia seeds up to 6% did not negatively affect the final product acceptance.