{"id":409,"date":"2022-01-22T10:16:32","date_gmt":"2022-01-22T13:16:32","guid":{"rendered":"https:\/\/wp.ufpel.edu.br\/bionano\/?page_id=409"},"modified":"2022-01-22T10:16:32","modified_gmt":"2022-01-22T13:16:32","slug":"production-of-gluten-free-bread-with-flour-and-chia-seeds-salvia-hispanica-l","status":"publish","type":"page","link":"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2021-2\/production-of-gluten-free-bread-with-flour-and-chia-seeds-salvia-hispanica-l\/","title":{"rendered":"Production of gluten free bread with flour and chia seeds (Salvia hisp\u00e2nica L)"},"content":{"rendered":"<h3><em><strong><span class=\"content\"><span class=\"text given-name\">Viviane <\/span><span class=\"text surname\">da Costa Borges, <\/span><\/span><span class=\"content\"><span class=\"text given-name\">Sibele Santos <\/span><span class=\"text surname\">Fernandes, <\/span><\/span><span class=\"content\"><span class=\"text given-name\">Elessandra <\/span><span class=\"text surname\">da Rosa Zavareze. <\/span><\/span><span class=\"content\"><span class=\"text given-name\">Claudia Monika <\/span><span class=\"text surname\">Haros, <\/span><\/span><span class=\"content\"><span class=\"text given-name\">Carlos Prentice <\/span><span class=\"text surname\">Hernandez, <\/span><\/span><span class=\"content\"><span class=\"text given-name\">Alvaro Renato <\/span><span class=\"text surname\">Guerra Dias, <\/span><\/span><span class=\"content\"><span class=\"text given-name\">Myriam <\/span><span class=\"text surname\">de las Mercedes Salas-Mellado<\/span><\/span><\/strong><\/em><\/h3>\n<h3 class=\"section-title u-h3 u-margin-l-top u-margin-xs-bottom\"><strong>Abstract<\/strong><\/h3>\n<div id=\"abssec0010\">\n<h3 id=\"abspara0010\" style=\"text-align: justify\">The need for gluten-free products on the market due to the growing increase in the celiac population, which requires a gluten-free diet, becomes a challenge for Food Technology to develop gluten-free and quality foods. This study aimed to develop and evaluate gluten-free bread with the addition of\u00a0chia seed\u00a0or chia flour. Gluten-free bread formulations were developed where 2, 4, 6, 8, and 10% chia seed or flour were added, based on rice flour, and were then evaluated for proximal composition and physical, technological, and sensory characteristics. The addition of chia flour and chia seed to gluten-free bread provided a significant increase (greater than 70%) in protein content, improving its\u00a0nutritional quality. The addition of chia seed had a beneficial effect on the specific volume of the bread, as well as a higher total score. The bread added with chia flour showed greater firmness and less loss of mass during baking. In the sensory evaluation, gluten-free bread with 4% chia flour and 6% chia seed did not differ from the control bread, being well accepted by consumers. Therefore, the addition of chia contributed positively to gluten-free bread, providing more nutritious and good quality food.<\/h3>\n<p><a href=\"https:\/\/doi.org\/10.1016\/j.fbio.2021.101294\">https:\/\/doi.org\/10.1016\/j.fbio.2021.101294<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Viviane da Costa Borges, Sibele Santos Fernandes, Elessandra da Rosa Zavareze. Claudia Monika Haros, Carlos Prentice Hernandez, Alvaro Renato Guerra Dias, Myriam de las Mercedes Salas-Mellado Abstract The need for gluten-free products on the market due to the growing increase in the celiac population, which requires a gluten-free diet, becomes a challenge for Food Technology&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2021-2\/production-of-gluten-free-bread-with-flour-and-chia-seeds-salvia-hispanica-l\/\">Leia mais<\/a><\/div>\n","protected":false},"author":1158,"featured_media":0,"parent":373,"menu_order":9,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-409","page","type-page","status-publish","hentry"],"publishpress_future_action":{"enabled":false,"date":"2026-04-26 03:00:26","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/409","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/users\/1158"}],"replies":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/comments?post=409"}],"version-history":[{"count":1,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/409\/revisions"}],"predecessor-version":[{"id":411,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/409\/revisions\/411"}],"up":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/373"}],"wp:attachment":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/media?parent=409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}