2017
DOI: 10.1002/fsn3.495
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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 prop… Show more

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Cited by 51 publications
(44 citation statements)
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References 23 publications
(36 reference statements)
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“…The GFB formulation consisted, for the g/100 g flour basis, of the following: 100 g flour/starch blend, 100 g water, 25 g whole egg, 10.5 g whole milk powder, 6 g white cane sugar, 6 g soy oil, 2 g salt, 0.8 g dry yeast, 0.3 g xanthan gum and 0.3 g carboxymethylcellulose, according to Sandri and others (). The flour/starch blend consisted of CF, CS, MS, PS, and RF in blends summing to 100 g/100 g (flour basis), according to the experimental mixture design.…”
Section: Methodsmentioning
confidence: 99%
See 1 more Smart Citation
“…The GFB formulation consisted, for the g/100 g flour basis, of the following: 100 g flour/starch blend, 100 g water, 25 g whole egg, 10.5 g whole milk powder, 6 g white cane sugar, 6 g soy oil, 2 g salt, 0.8 g dry yeast, 0.3 g xanthan gum and 0.3 g carboxymethylcellulose, according to Sandri and others (). The flour/starch blend consisted of CF, CS, MS, PS, and RF in blends summing to 100 g/100 g (flour basis), according to the experimental mixture design.…”
Section: Methodsmentioning
confidence: 99%
“…A straight dough process was performed as reported previously by Sandri and others (). First, the dry ingredients (flour/starch blend, milk powder, sugar, salt, dry yeast, xanthan gum, and carboxymethylcellulose) were added to the mixer bowl (BPS‐05‐N Skymsen, Metalúrgica Siemsen Ltda., Brazil).…”
Section: Methodsmentioning
confidence: 99%
“…Furthermore, chia seed when added to wheat bread increases its antioxidant activity, nutritional content, textural properties (higher moisture content and lower hardness), color, and sensory profiles with 3.7 points in global acceptability score (1 to 5) (Sayed‐Ahmad et al., ). Similarly, the use of 10% of chia flour in gluten‐free bread received an overall acceptability scores of 8.1 on a 10 cm scale, and increased the levels of lipid, protein and dietary fiber in comparison with white gluten‐free bread (Sandri, Santos, Fratelli, & Capriles, ). The use of 30% chia seed flour (w/w) in a gluten‐free noodle formulation increased the content of protein, fat, antioxidant activity and total phenolic compounds in comparison to the control sample.…”
Section: Introductionmentioning
confidence: 99%
“…Numerous researches about sensory acceptance of GFB enriched with alternative GF flours and fructans have been described in the literature (Alencar, de Morais, Steel, & Bolini, ; Morais, Cruz, Faria, & Bolini, ; Sandri, Santos, Fratelli, & Capriles, ; Santos, Fratelli, Muniz, & Capriles, ); however, few studies describe the sensory acceptance of GFB with teff and none describe the acceptance of breads with teff and yacon. Ceballos Gonzçalez, Bolívar Monsalve, Ramírez Toro, and Bolívar () evaluated the sensorial acceptance of GF bread developed with fermented quinoa doughs and obtained the scores ranging from 6.45 to 8.26.…”
Section: Resultsmentioning
confidence: 99%