Journal of Food Quality / 2017 / Article / Tab 1

Research Article

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

Table 1

Bread making method.

Sample designationPKCS2CS4CS6CS8

Recipe for dough
 Chia seeds-2%4%6%8%
 Salt 1.52%
 Instant yeast 1.02%
 Water Up to consistency of 350 BU
Dough mixing time/mixing speed 4 min/235 rpm
Dough fermentation conditions 30°C, RH 75%, 90 min (transfixion after 60 min)
Dough proofing conditions 30°C, RH 75%, 60 min
Baking conditions 230°C, 30 min

, control bread, CS2, CS4, CS6, and CS8, bread with 2, 4, 6, and 8% of chia seeds, respectively, RH, relative humidity, and BU, Brabender units.

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