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.

摘要：本研究旨在评价不同比例奇亚籽粉（chia flour，Salvia Hispanica L.）制备的无麸质面包的物理品质与感官接受度。本研究以奇亚籽粉替代大米粉与大豆粉，以此替换此类无麸质面包所需的食用胶。共设计4种配方：1种为添加食用胶的对照配方，另外3种分别添加2.5%、5.0%及7.5%的奇亚籽粉。研究对面包的比体积、蒸煮损失率及面团胀发度开展了检测分析；感官评价则涵盖情感接受度测试与购买意向调查。结果显示，添加2.5%奇亚籽粉的面包，其比体积与蒸煮损失率均与对照配方相近。在面团胀发度方面，对照配方表现最优，其次为添加5.0%奇亚籽粉的面包。以2.5%奇亚籽粉替代大米粉与大豆粉所制得的面包，其所有被分析的感官属性均与对照配方无显著差异，且获得了更高的购买意向评分。相较于大米粉与大豆粉，以2.5%的浓度添加奇亚籽粉，可实现无麸质面包配方中食用胶的替代。