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Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties

机译：开发含有全奇亚面粉且具有可接受感官特性的无麸质面包配方

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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.
机译：摘要对于味精相关疾病的消费者来说，增加口味更好，更健康的无麸质产品的种类非常重要。这项工作旨在开发一种不含麸质的面包配方，该配方包含具有可接受感官特性的全奇亚粉。使用三种成分的混合物设计和响应面方法来确定马铃薯淀粉，大米粉和全奇亚粉的比例，以获得最佳的物理性能并产生感官接受的产品。物理性质和视觉外观表明，单独的全奇亚面粉不适合用于面包生产。然而，有可能在基于米粉的无麸质面包配方中添加多达14％的全奇亚粉，同时可忽略地减少面包的体积，面包屑的硬度和面包屑的水分。最好的配方是由与5％，10％和14％的全奇亚粉混合制成的米粉制成的，它们在10厘米范围内的总体可接受性评分分别为8.7、8.1和7.9，与不含白面筋的面粉相似面包和小麦面包的对应对象。与无麸质的白色面包相比，在配方中加入5％的全奇亚粉（14％）会增加灰分，脂质，蛋白质和膳食纤维的含量。

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