Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper

RHEOLOGICAL PROPERTIES OF BREAD DOUGH ENRICHED WITH GROUND, TOASTED AND SPROUTED CHIA SEEDS

AJINKYA SANJAY DESHMUKH, JOHN DIAMOND RAJ AND GENITHA IMMANUEL

Abstract

The study aimed to explore the rheological characteristics of bread dough prepared by varying the ratios of pretreated chia seeds (CS) to refined wheat flour. Various rheological properties, including water absorption, dough development, extensibility, proofing time, tolerance index, and gelatinization, were assessed using the Brabender Farinograph E, Extensograph E, and Amylograph E instruments. Throughout the investigation, the proportion of refined wheat flour was kept constant, while the chia seed (CS) ratio was altered with different pre-treatments at 2%, 4%, and 6% levels, including germination (G), grinding/ untreated (U), and roasting (R). Water absorption values (500 B.U.) ranged from 64.1% to 68.7%, while water absorption values (14.0%) varied from 63.2% to 67.8%. For samples labeled T0 to T9R6, the dough development times (DDT) across the various flour blend formulations spanned from 5.7 to 7.2 minutes. The tolerance index improved progressively from sample T0 to T3G6 with the inclusion of CS flour, increasing from 74 to 81 BU (Brabender Unit). Extensograph values were measured at curves corresponding to proofing periods of 30, 60, and 90 minutes. As proofing time increased, the energy area decreased and extension resistance rose. All sample ratio values fell within the range of 1.7 to 5. When roasted chia seeds were mixed with untreated (powdered) chia seeds and refined wheat flour, the amylographic parameters of the amylogram peak maximum, temperature, and gel viscosity were enhanced. T8R4 achieved the highest peak at 60.8 oC, followed by T7R2 and T4U2 at 60.4 oC and 59.3 oC, respectively. These findings underscore that incorporating CS flour improves the rheological properties and overall quality of the flour dough. Such dough can be employed in the production of bread and other bakery products due to its high nutritional value and beneficial impact on human health.