# Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds
## 3 Results and Discussion
\begin{table}
\begin{tabular}{l c c c c c c c c} \hline \hline \multirow{2}{*}{**Bread**} & \multicolumn{6}{c}{**Hardness [N]/Hours of Storage**} & \multicolumn{6}{c}{**Chewiness [N]/Hours of Storage**} \\ \cline{2-10}  & **2** & **24** & **48** & **72** & **2** & **24** & **48** & **72** \\ \hline Standard & 5.12 \({}^{\text{d}}\) \({}^{\text{s}}\) \(\pm\) 0.32 & 8.82 \({}^{\text{c}}\)\(\pm\) 0.32 & 10.12 \({}^{\text{d}}\)\(\pm\) 0.51 & 15.13 \({}^{\text{d}}\)\(\pm\) 1.00 & 3.42 \({}^{\text{d}}\)\(\pm\) 0.12 & 4.23 \({}^{\text{b}}\)\(\pm\) 0.54 & 5.76 \({}^{\text{c}}\)\(\pm\) 0.42 & 7.21 \({}^{\text{c}}\)\(\pm\) 0.33 \\ Teff 5\% & 2.34 \({}^{\text{a}}\)\(\pm\) 0.12 & 4.12 \({}^{\text{a}}\)\(\pm\) 0.56 & 6.23 \({}^{\text{a}}\)\(\pm\) 0.14 & 9.17 \({}^{\text{b}}\)\(\pm\) 0.25 & 2.34 \({}^{\text{a}}\)\(\pm\) 0.56 & 3.16 \({}^{\text{a}}\)\(\pm\) 0.26 & 4.16 \({}^{\text{a}}\)\(\pm\) 0.43 & 5.32 \({}^{\text{a}}\)\(\pm\) 0.11 \\ Teff 10\% & 2.87 \({}^{\text{a}}\)\(\pm\) 0.52 & 4.64 \({}^{\text{a}}\)\(\pm\) 0.12 & 7.43 \({}^{\text{b}}\)\(\pm\) 0.26 & 9.98 \({}^{\text{c}}\)\(\pm\) 0.46 & 2.89 \({}^{\text{b}}\)\(\pm\) 0.32 & 3.45 \({}^{\text{a}}\)\(\pm\) 0.87 & 4.32 \({}^{\text{a}}\)\(\pm\) 0.26 & 5.32 \({}^{\text{a}}\)\(\pm\) 0.23 \\ Teff 15\% & 3.75 \({}^{\text{b}}\)\(\pm\) 0.77 & 5.23 \({}^{\text{b}}\)\(\pm\) 0.21 & 8.54 \({}^{\text{c}}\)\(\pm\) 0.76 & 10.77 \({}^{\text{c}}\)\(\pm\) 0.12 & 3.12 \({}^{\text{c}}\)\(\pm\) 0.18 & 4.21 \({}^{\text{b}}\)\(\pm\) 0.21 & 5.02 \({}^{\text{b}}\)\(\pm\) 0.53 & 6.54 \({}^{\text{b}}\)\(\pm\) 0.64 \\ Chia 5\% & 3.21 \({}^{\text{b}}\)\(\pm\) 0.26 & 5.02 \({}^{\text{b}}\)\(\pm\) 0.56 & 6.87 \({}^{\text{a}}\)\(\pm\) 0.14 & 8.17 \({}^{\text{a}}\)\(\pm\) 0.25 & 2.04 \({}^{\text{a}}\)\(\pm\) 0.56 & 3.19 \({}^{\text{a}}\)\(\pm\) 0.26 & 4.30 \({}^{\text{a}}\)\(\pm\) 0.43 & 5.67 \({}^{\text{a}}\)\(\pm\) 0.11 \\ Chia 10\% & 4.16 \({}^{\text{c}}\)\(\pm\) 0.52 & 5.64 \({}^{\text{b}}\)\(\pm\) 0.12 & 7.03 \({}^{\text{b}}\)\(\pm\) 0.26 & 8.43 \({}^{\text{a}}\)\(\pm\) 0.46 & 2.76 \({}^{\text{b}}\)\(\pm\) 0.32 & 3.21 \({}^{\text{a}}\)\(\pm\) 0.87 & 4.25 \({}^{\text{a}}\)\(\pm\) 0.26 & 5.58 \({}^{\text{a}}\)\(\pm\) 0.23 \\ \hline \hline \multicolumn{10}{c}{**Reseline [[N]/Hours of Storage**} \\ \hline Standard & 0.48 \({}^{\text{a}}\)\(\pm\) 0.02 & 0.17 \({}^{\text{a}}\)\(\pm\) 0.01 & 0.15 \({}^{\text{a}}\)\(\pm\) 0.01 & 0.12 \({}^{\text{a}}\)\(\pm\) 0.01 & 0.51 \({}^{\text{a}}\)\(\pm\) 0.01 & 0.44 \({}^{\text{b}}\)\(\pm\) 0.01 &  
It was found that the protein content in left flour, which is 12%, is at a similar level as in the case of the tested wheat flour and is in the range of 8%-15%, as reported by other authors [21]. It is worth noting that the left grain protein is characterised by a very good amino acid composition, it does not contain gluten and due to the low share of prolamines, makes the grain itself and the products containing it easier to digest [6; 7; 15]. It was found that bread with teff flour had a higher content of protein compared to standard. Similarly, chia seeds were characterised by a significantly higher protein content, which also resulted in a higher protein content in breads with these seeds, compared to flour and wheat bread--Table 5.  
According to the presented data, both teff flour and chia seeds contain much more fat than wheat flour, which also influences the fat content in the final product, i.e., bread. The fat content is consistent with the literature data [27]. Both teff flour and ground chia seeds are undoubtedly a rich source of dietary fibre, in particular in the insoluble fraction--Table 5. All fortified breads were thus characterised by a significantly higher total fibre content compared to standard wheat bread. The same is true for the ash content. Significantly higher amounts of minerals were found in both teff flour and ground chia seeds (compared to wheat flour). The ash consists mainly of minerals. Hence, ground chia seeds and teff flour were characterised by a significantly higher content of all the determined micronutrients and macronutrients (Table 6).