Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour

Abstract

The aim of this study was to evaluate the physical quality and sensory acceptance of gluten-free breads with different percentages of chia flour (Salvia Hispanica L.). The chia flour was used to substitute rice flour and soy flour in order to replace the gum required in this type of bread. Four formulations were developed; a standard made with gum, and three formulations with 2.5%, 5.0% and 7.5% of chia flour. Analyses of specific volume, cooking losses and the rise in dough of the breads were performed. Sensory analysis included tests for affective acceptability and purchase intent. The results showed that the bread with 2.5% chia flour had specific volume and cooking losses similar to the standard. In terms of the rise in dough, the standard showed the highest values, followed by the bread made with 5.0% chia flour. The substitution of soy and rice flour with 2.5% of chia flour produced bread with sensory characteristics similar to the standard in all of the analyzed attributes; it also received higher purchase intent. Using chia flour at a concentration of 2.5%, compared to rice flour and soy flour, proved that it was possible to replace gum in the bread formulation.Keywords: celiac disease; chia; HPMC gum.Practical Application: Chia flour (2.5%) gives physical characteristics to bread which are similar to bread made with gum.

Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

“…Similarly, other authors investigating chia seed supplementation did not report deterioration of the sensory qualities of the analyzed bread types. Huerta et al () demonstrated that replacement of soybean and rice flour with 2.5% of chia seeds yielded gluten‐free bread with sensory traits similar to those of the control bread. In turn, Iglesias‐Puig and Haros () reported that the addition of chia seeds to cereal products enhanced overall consumer acceptability.…”

“…Chia seeds have been used in bakery products (Bustos et al, 2017;Costantini et al, 2014;Farrera-Rebollo et al, 2012;Huerta, Alves, Silva, da Kubota, & Rosa, 2016), but there is no information available about the use of a by-product of chia oil extraction. The aim of this study was to investigate the effects of the addition of chia waste on the quality of wheat and gluten-free breads and to compare the effects of adding the waste with the effects of adding whole seeds.…”

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

“…On the other hand, Burgos and Armada () demonstrated amaranth suitability to precooked products due its high expansion and yellow index. Chia flour was incorporated at different levels in cakes (25%, 50%, and 75%) (Borneo and others ), corn tortillas (5%, 10%, 15%, and 20%) (Rendón‐Villalobos and others ), and gluten‐free bread (from 4% to 15%) (Moreira and others ; Steffolani and others ; Da Mota Huerta and others ). Chia flour played the role of hydrocolloid, indeed, because it significantly increased the water‐holding capacity of the dough (Olivos‐Lugo and others ; Steffolani and others ; Da Mota Huerta and others ).…”

Gluten-free products in celiac disease: Nutritional and technological challenges and solutions

“…observed no significant differences in replacing rice and soy flour with 2.5%, 5.0%, and 7.5% whole chia flour in specific volume, baking loss, and sensory acceptability (scores ranging from 4.5 to 5.5, on a 7-point hedonic scale) on GF bread in comparison to control. [ 40 ] In another study, 2.5%–7.5% whole chia flour was used in chestnut flour-based GF bread formulation. They found improved in the dough rheological properties of elasticity, viscosity, and stability up to using 7.5% chia flour.…”