Effect of flour chia (Salvia Hispanica L.) as a partial substitute gum in gluten free breads

This study aimed to evaluate the effect of different proportions of chia flour (Salvia hispanica L.) on the physical and nutritional quality of gluten free breads. Three formulations of bread were prepared with different proportions of chia flour (T1- 2.5%, T2- 5% and T3- 7.5%), as well as a standard that included gum. Was performed of chemical analyzes the breads and in the raw material, in addition to volume increase within analysis, cooking losses, specific volume, texture and color in breads The nutritional value increased in the breads made with chia flour. All the textural parameters were affected by the addition of chia flour. The bread with 2.5% chia flour achieved the best rating for sensory acceptance and received a purchase intent rating of 40%. Chia flour used at a ratio of 2.5% to substitute rice and soy flours behaved similarly to gum in relation to the nutritional and physical characteristics of the breads, representing a satisfactory alternative for gluten-free baked goods