| Commercial wheat flour was blended with hydrated white and brown chia seeds. Changes in chemical composition was described by common analytical proves, and rheological properties of non-fermented as well as leavened dough was completely evaluated (by extensigraph and maturograph, respectively). Leavened bread and biscuits were prepared in a laboratory scale. Both chia type softly increased protein content and reversely their quality. Due to low amounts added, changes in dough viscoelastic properties were small. Consumer quality worsening of both tested products was also of low significance, but fibre content was increased about 50% compared to control. |
