Chia boosts nutritional profile of bread

CHIA (Salvia hispanica) has long been known to be a source of omega-3 fatty acids, and is a superfood in its own right. More recently, a research team from Valencia, Spain, sought out the health benefits of the seeds when added to bread. According to a report in Food&Drink Business, research from the Agrochemistry and Food Technology has shown that adding chia seeds to bread enhances nutritional value.

Researchers said that 5% chia and chia seeds will enhance the protein, lipid, ash and dietary fibre of bread. Other findings show that chia seeds do not alter the thermal properties of flour. On the other hand, adding the same amount would have an effect on the volume of bread and crumb texture and colour. Whilst tasteless, the seeds add a certain appeal that is generally accepted by consumers.

Chia seeds have been widely grown in the Latin American regions since the ancient times. Apart from being a rich source of fibre and omega-3, the seeds can provide manganese, phosphorus, calcium and tryptophan, making chia one of the popular foods against heart ailments, diabetes, and abdominal obesity.