Looking for that next functional ingredient to give your label a nutritional punch? Chia flour could be it. A long time health food celebrity, chia seeds are rich in protein, fiber, and antioxidants. When ground into a meal or flour, they can do a number of things for baked goods:
Flour substitution: partial or total substitution of wheat flour with acceptable results.
Flavor: imparts a nutty mild flavor
Thickening agent: hydrated mucilage generates a gum with powerful thickening properties similar to guar gum
Water absorption: absorbs moisture reducing water activity, and thus aiding in staling.
Egg replacement for vegan products
Commercially, it is available as:
What about the nutritional impact of chia flour?
Chia flour has a high nutritional value due to its high content of:
Crude Fiber: 29%
Omega 3 fatty acid: 8-10%
However, some chia concentrate products can have over 50% fiber (soluble and insoluble) and 25% protein, depending on the manufacturing process. These attributes make this flour a valuable ingredient for reducing Glycemic Index, improving gut and immune health. Also, it can help lower the risk of cardiovascular diseases.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.