The wheat flour used was wheat flour

type 1 (Nita – Moinho Paulista Ltda., Santos, Brazil). The water absorption capacity, stability, mixing tolerance index were 65.3 g/100 g, 10.5 min, 20 BU, respectively, determined through Method 54-21.01 (AACC, 2010); maximum resistance (135 min) and extensibility (135 min) were 900 BU and 128 mm, respectively, determined through Method 54-10.01 (AACC, 2010); and its Falling Number was 547 ± 4 s, determined through Method 56-81.03 (AACC, 2010). Whole chia flour was obtained by milling chia seeds (A. Sturla, Buenos Aires, Argentina) in a laboratory CAL-101 datasheet scale mill (Quadrumat Senior Mill, Brabender GmbH & Co. KG, Duisburg, Germany). The hydrogenated vegetable fat used was Pan Advance S550 (Cargill Agrícola S/A, São Paulo, Brazil). The other ingredients were obtained at the local market: sugar (Guarani, Olímpia, Brazil), baking powder (Kraft Foods, Curitiba, Brazil) and whole milk powder (Itambé, Belo Horizonte, Brazil). The protein, lipid, ash, total fibre, soluble and insoluble fibre contents of the wheat and chia flours were determined by the following AACC methods: 46-13.01, 30-10.01, 08-12.01 and 32-10.01 (AACC, 2010), respectively, and the carbohydrate content calculated by difference. The particle size of the raw materials was determined using AOAC Method 965.22.A (AOAC, 2000) with 8″diameter sieves and 20, 32, 60, 80 and

100 mesh screens. The cakes were prepared according to the formulation of Borges, Pirozi, Lucia, Pereira, selleck products Moraes and Castro (2006), adding 100 g sugar/100 g flour instead of 86.7/100 g flour. Thus, the basic formulation was the following: flour mixture (wheat flour and whole chia flour) (100 g), sugar (100 g), in natura egg (40 g), baking powder (3.3 g) and whole milk powder (11.2 g). The base formulation adopted in this study is a formulation that is typically used in the production of cakes in Brazil.

The amounts of whole chia flour (WCF) and hydrogenated vegetable fat (HVF) were established according to a 22 central composite rotational design (CCRD) with a total of 11 assays ( Rodrigues & Iemma, 2005). Phosphoglycerate kinase The amount of WCF added ranged between 0 and 30 g/100 g flour mixture and the amount of HVF between 12 and 20 g/100 g flour mixture ( Table 1). Water was added to hydrate the whole milk powder (75 g water/11.2 g whole milk powder), but the moisture contents of the wheat flour, WCF and whole milk powder were taken into consideration in this calculation, decreasing the amount of water added, since they also contributed water. Thus the water added to the formulations ranged between 60.5 and 60.9 g, according to the assay. For cake preparation, a cream was initially made as follows: the sugar, eggs and fat were mixed for 2 min at high speed in a K45SS high speed planetary mixer (Kitchenaid, St. Joseph, USA).