# Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds
###### Abstract  
The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown. In the work, the quality was determined by means of the volume, total baking loss and yield and also by performing organoleptic evaluation. Moreover, the staling process in bread was also investigated. The research covers wheat bread (standard) and bread supplemented with 5, 10 and 15% of teff flour as well as bread with 5 and 10% of chia seed. It was found that the addition of teff flour or chia seeds significantly influenced all the quality characteristics. In the organoleptic evaluation, all the bread obtained was of the best quality. Moreover, in both teff flour and chia seed fortified bread it was established that they contained a higher content of protein, fat, ash and dietary fibre compared to pure wheat products. Therefore, the described fortifying raw materials can be considered a wholesome raw material in bakery production. t +
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prolonged storage without requiring any special conditions [8; 9; 10]. Teff contains fat that is not very prone to becoming rancid [9; 11]. In recent years, the cultivation of teff in the world has increased significantly due to the presence of many valuable nutrients in this grain. Due to its very small size (diameter of about 1 mm, the mass of one thousand grains about 0.26-0.42 g), the teff grains are ground whole [10]. Teff flour is therefore always a whole grain flour, with a very attractive nutritional profile, and at the same time it does not contain gluten proteins, so it can be used in the production of healthy, dietary, gluten-free cereal products. The cereal is also a source of many minerals including iron, magnesium, calcium, aluminum, zinc, copper, phosphorus and barium [10]. The amount of iron (7.63 mg/100 g) in this grain deserves special attention [9]. It is estimated that a consumption of 100 g of teff provides 22.8% and 12.8% of the daily requirement of this element for both women and men, respectively. It is also worthwhile to emphasise that teff grain and flour contain thiamine and, as the only cereal, vitamin C (0.25-0.3 mg/100g). On the other hand, chia (_Salvia hispanica_ L.) comes from central and southern Mexico and Guatem and was already known by the Aztecs and Mayans in pre-Columbian times. It is a cultivated plant widespread throughout South and Central America. Currently, it is being rediscovered due to the richness of its nutrients. The content in chia seed makes it a highly nutritious and healthy food [12]. The oil contained in chia seeds is a very good source of \(\alpha\)-linolenic acid and phytosterols when compared with other vegetable oils. Particularly it is worth pointing out the high content of \(\alpha\)-linolenic acid, which is the dominant component of the fatty acid fraction of chia seeds (the share is around 60%) with a simultaneous low content of linoleic acid (the share is around 10%) [13; 14]. Chia seeds also contain a number of ingredients with antioxidant, anti-inflammatory, anti-cancer and anticoagulant properties, including cinnmic, chlorogenic and caffeic acids as well as flavonoids (myricetin, quercetin, kaempfer) [14]. Chia seeds are also characterised by a relatively high content of dietary fibre (38-40 g/100 g of seeds) [14]. Due to a significant decrease in the consumption of bread in recent years, producers should try and stop this steady depreciation. The most advantageous solution seems to be the production of bread that is attractive to consumers, being of both good quality and also being rich in nutrients and minerals. The latter issue seems to be particularly important in the case of wheat bread, which is a good source of energy, but at the same time has a poor nutritional and mineral value [3]. Until now, teff flour was not the raw material for enriching wheat bread. Despite the fact that teff is a very old plant, the interest in its grain and the possibilities of its use has only recently increased.