Dough development curves from the rheofermentometer analysis of breads. Control bread (continuous double black line), 10 g chia seeds/100 g flour (continuous black line),
10 g chia flour/100 g flour (continuous grey line), 10 g pre-hydrated chia seeds/100 g flour (dashed black line), 10 g pre-hydrated chia flour/100 g flour (dashed grey line).