# 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} \hline \hline \multirow{2}{*}{**Bread**} & \multicolumn{2}{c}{**The Weight**} & \multirow{2}{*}{**Volume**} & \multirow{2}{*}{**Bread Yield**} & \multirow{2}{*}{**Total Baking**} & \multirow{2}{*}{**Crumb**} & \multicolumn{2}{c}{**Organoleptic**} \\  & **of Cold Bead** & & & & & **Loss [\%]** & & **Moisture [\%]** & **Massessment** \\ \cline{5-8}  & **[g]** & & & & & & & **Total** & **Quality** \\ \cline{5-8}  & **[g]** & & & & & & **Points** & **Class** \\ \hline Standard & 220.56 \({}^{\text{a}}\)\(\pm\) 0.69 & 789.49 \({}^{\text{d}}\)\(\pm\) 0.71 & 145.70 \({}^{\text{c}}\)\(\pm\) 0.90 & 12.09 \({}^{\text{b}}\)\(\pm\) 0.41 & 42.94 \({}^{\text{a}}\)\(\pm\) 0.65 & 38.5 \({}^{\text{b}}\)\(\pm\) 0.43 & I \\ Teff 5\% & 218.88 \({}^{\text{c}}\)\(\pm\) 0.86 & 790.21 \({}^{\text{d}}\)\(\pm\) 0.22 & 144.46 \({}^{\text{c}}\)\(\pm\) 0.57 & 12.45 \({}^{\text{b}}\)\(\pm\) 0.34 & 43.12 \({}^{\text{a}}\)\(\pm\) 0.43 & 39.8 \({}^{\text{c}}\)\(\pm\) 0.13 & I \\ [PERSON] 10\% & 214.86 \({}^{\text{b}}\)\(\pm\) 0.29 & 758.12 \({}^{\text{c}}\)\(\pm\) 0.65 & 141.81 \({}^{\text{b}}\)\(\pm\) 0.51 & 14.06 \({}^{\text{c}}\)\(\pm\) 0.92 & 43.87 \({}^{\text{b}}\)\(\pm\) 0.76 & 38.3 \({}^{\text{b}}\)\(\pm\) 0.36 & I \\ [PERSON] 15\% & 209.97 \({}^{\text{a}}\)\(\pm\) 2.87 & 656.78 \({}^{\text{a}}\)\(\pm\) 0.76 & 138.58 \({}^{\text{a}}\)\(\pm\) 0.90 & 16.01 \({}^{\text{d}}\)\(\pm\) 0.15 & 44.16 \({}^{\text{b}}\)\(\pm\) 0.65 & 36.9 \({}^{\text{a}}\)\(\pm\) 0.27 & I \\ Chia 5\% & 225.21 \({}^{\text{e}}\)\(\pm\) 0.58 & 702.23 \({}^{\text{b}}\)\(\pm\) 2.14 & 147.98 \({}^{\text{d}}\)\(\pm\) 0.09 & 11.05 \({}^{\text{a}}\)\(\pm\) 0.57 & 46.42 \({}^{\text{c}}\)\(\pm\) 0.21 & 39.0 \({}^{\text{c}}\)\(\pm\) 0.41 & I \\ Chia 10\% & 226.15 \({}^{\text{e}}\)\(\pm\) 1.11 & 654.12 \({}^{\text{a}}\)\(\pm\) 1.98 & 147.12 \({}^{\text{d}}\)\(\pm\) 0.02 & 10.98 \({}^{\text{a}}\)\(\pm\) 0.15 & 46.21 \({}^{\text{c}}\)\(\pm\) 0.12 & 36.0 \({}^{\text{a}}\)\(\pm\) 0.87 & I \\ \hline \hline \end{tabular}  
* Table shows mean values \(\pm\) standard deviations and standard error of mean; a, b, c, d, e—mean values in columns denoted by different letters differ statistically significantly (\(p\leq 0.05\)).  
\end{table} 
Table 2: Assessment of the quality of baked bread with a varied proportion of teff flour on the baking day. Bread with teff flour was assessed more critically during studies by other authors. According to them only bread with a small, 6% share of teff flour was classified as quality class I, while others were rated much worse [22]. A very important role in the qualitative assessment of bread is also played by the textural properties of the crumb. These properties are important not only on the baking day, but also during the storage of the bread, when it becomes stale. Staling is an unfavourable process that causes a number of changes. The crunchiness of the crust is reduced, the aroma is lost, the crumb elasticity is reduced and the crumb dryness, brittleness and, most of all, hardness increases [25]. It is the crumb hardness that is one of the most frequently determined parameters characterising the texture of the bread [4; 26]. Its changes during the storage of the tested loaves can be observed on the basis of the results obtained in Table 3. It was found that on the day of baking, the standard wheat bread was characterised by the highest hardness, in relation to breads with a different proportion of ground chia seeds or  
Figure 1: Organoleptic evaluation of the tested bread with teff flour. Figure 2: Organoleptic evaluation of the tested bread with chia seeds. teff flour (Table 3) and this tendency was maintained throughout the whole storage period. This was likely due to the higher amount of fat in the chia seeds [7; 13]. The breads with 10% share of chia seeds were characterised by a significantly greater hardness both on the day of baking and during the entire storage period, compared to bread with 5% share of chia.