Scientists substantiate chia's superseed credentials

A Spanish research team has found that the use of chia and ground chia seeds in bread significantly enhances its nutritional qualities and sensory appeal.

A team from the Institute of Agrochemistry and Food Technology in Valencia evaluated the potential of five per cent chia and ground chia seeds as a bread-making ingredient and found it significantly increased the proteins, lipids, ash and dietary fibre of the bread.

They found the technological quality of the chia bread samples was similar to the control bread, except for the increase in specific bread volume, a decrease in crumb firmness and a change in crumb colour.

According to the researchers, the thermal properties of the starch were not substantially altered as a result of the use of chia.

They also found that the incorporation of chia inhibited the kinetics of amylopectin retrogradation during storage, which relates to a delay in bread staling.

In Australia, Bakers Delight uses chia in its whole form in a range of white and wholemeal loaves and rolls.

It sources its chia though a partnership with The Chia Company, a WA company that has grown into one of the world's largest producers.

According to Bakers Delight, chia is one of the highest natural sources of the plant form of omega-3 ALA and is also high in dietary fibre. It also says sales of its chia range have more than tripled over the past three years.

The researchers concluded that the “inclusion of chia seeds or flours had a positive effect on the technological and sensory value of the bread products, and therefore its inclusion is recommended, even a levels greater than five per cent”.