Mixing properties of chestnut flour with typical particle size distribution of wheat flour, incorporated with chia flour (2.5%, 4.0%, 5.0%, 6.0%, 7.5%, flour basis, f.b.), hydroxypropyl methyl cellulose (HPMC) and guar gum (0.5%, 1.0%, 1.5%, 2.0%, f.b.) were determined at 30 degrees C using Mixolab (R) apparatus. The rheological characterisation at 30 degrees C was achieved by steady shear rate (0.01-10 s(-1)), oscillatory (1-70 rad s(-1) at 0.1% strain) and creep-recovery (loading of 50 Pa for 60 s) tests. Thermal behaviour of all chestnut flour doughs was also depicted. These rheological properties were significantly modified by the presence of chia flour and hydrocolloids. The values of apparent viscosity at each shear rate as well as the values of storage and loss moduli at each angular frequency decreased with chia flour, HPMC or guar gum addition. Creep-recovery data showed that the addition of chia flour at 6.0% (56.5%), HPMC at 2.0% (63.7%) or guar gum at 2.0% (64.5%) improved significantly the doughs elasticity in comparison to chestnut flour (20.2%). The flow curves and mechanical spectra were successfully fitted using Cross and power models, respectively. (C) 2013 Elsevier Ltd. All rights reserved.