Rol de los hidrocoloides de semillas de chía y lino en la optimización de panificados libres de gluten

introduction: the objective of this research was to develop and evaluate gluten free breads with partial addition of ground flax and chia seeds, whose mucilage provided beneficial effects, surpassing the rheological characteristics, life and nutritional profile of traditional breads for celiac. materials and methods: an experimental study was carried out, mixed regarding time sequence. a standard formula was developed which was used as a control sample together with an experimental sample replacing 6% of the flour in equal parts of ground flax and chia seeds. finally, the following was analyzed in both samples: the variables texture and water activity in a longitudinal way and the variables water loss during cooking, dough lifting, volume, bread density, chemical composition and transverse sensory characteristics. results: measurements of water activity and texture tests showed that adding flax and chia seeds allowed the bread to remain fresh for more time. the dough of the modified bread achieved greater volume, lifting and elasticity. the chemical composition improved its profile due to the fiber aggregate and the relationship between lipids. all the sensory attributes evaluated had a higher acceptance with the bread with seeds. conclusion: the modification of the original version of glutenfree bread, with the partial replacement of flours by ground flax and chia seeds, proves to be a feasible and efficient option, obtaining more delicious, long-lasting and healthy breads.