Abstract
Increasing the variety of better‐tasting and healthier gluten‐free products is important for consumers with gluten‐related disorders. This work aimed to develop a gluten‐free bread formulation containing whole chia flour with acceptable sensory properties. A mixture design for three ingredients and response surface methodology were used to identify the proportions of potato starch, rice flour and whole chia flour to achieve the best physical properties and result in sensory‐accepted products. The physical properties and visual appearance showed that whole chia flour alone is not suitable for bread production. Nevertheless, it is possible to add up to 14% whole chia flour to a rice flour‐based gluten‐free bread formulation while negligibly diminishing the loaf volume, crumb firmness and crumb moisture. The best formulations were prepared from rice flour blends with 5, 10, and 14% whole chia flour, which received overall acceptability scores of 8.7, 8.1 and 7.9 on a 10‐cm scale, respectively, similar to those of their white gluten‐free bread and wheat bread counterparts. Incorporating 5%–14% whole chia flour in the formulation increased the levels of ash, lipid, protein and dietary fiber compared to those of the white gluten‐free bread.
Highlights
Despite the considerable advances in gluten-free (GF) research and the impressive growth of the GF market in recent years, individuals with gluten-related disorders still have trouble finding GF products because of high prices, limited variety and availability and poor sensory properties
The results show that the higher the whole chia flour (WCF) proportion in the flour/starch blend, the lower the loaf specific volume (r = −.73, p < .01) and the higher the crumb firmness (r = .73, p < .01)
Confirmatory experiments were performed, and the results show that the loaf volume and crumb firmness of gluten-free bread (GFB) made from rice flour (RF) blends with 5%, 10% and 14% WCF corresponded well with the predicted values
Summary
Despite the considerable advances in gluten-free (GF) research and the impressive growth of the GF market in recent years, individuals with gluten-related disorders still have trouble finding GF products because of high prices, limited variety and availability and poor sensory properties These factors are responsible for hampering adherence to the GF diet and for general dissatisfaction (do Nascimento, Fiates, dos Anjos, & Teixeira, 2014). A range of GFB formulations have been developed using rice and maize flours, which are often combined with maize, potato, or cassava starches as base flours because they are widely available, inexpensive ingredients that are bland in taste and flavor These GF flours and starches are not generally enriched or fortified and neither are the resultant GFBs, unlike their wheat-based counterparts (do Nascimento, Fiates, dos Anjos, & Teixeira, 2013; Kinsey, Burden, & Bannerman, 2008; Thompson, 2000; Thompson, Dennis, Higgins, Lee, & Sharrett, 2005). Such products may lead to nutritional deficiencies in individuals who face the daily
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