Production of gluten free bread with flour and chia seeds (Salvia hispânica L)

Abstract

Abstract The need for gluten-free products on the market due to the growing increase in the celiac population, which requires a gluten-free diet, becomes a challenge for Food Technology to develop gluten-free and quality foods. This study aimed to develop and evaluate gluten-free bread with the addition of chia seed or chia flour. Gluten-free bread formulations were developed where 2, 4, 6, 8, and 10% chia seed or flour were added, based on rice flour, and were then evaluated for proximal composition and physical, technological, and sensory characteristics. The addition of chia flour and chia seed to gluten-free bread provided a significant increase (greater than 70%) in protein content, improving its nutritional quality. The addition of chia seed had a beneficial effect on the specific volume of the bread, as well as a higher total score. The bread added with chia flour showed greater firmness and less loss of mass during baking. In the sensory evaluation, gluten-free bread with 4% chia flour and 6% chia seed did not differ from the control bread, being well accepted by consumers. Therefore, the addition of chia contributed positively to gluten-free bread, providing more nutritious and good quality food.