Chemical and Technological Assessment of Gluten-Free Pan Bread Fortified with Chia and Flaxseed Mucilage as a Natural Enhancer

Khalil, Sayed, M.A.; El-Danasoury, Mohamed, M.; Saad, Zakaria, H.; Doweidar, Mona, M.M.

doi:10.21608/ftrj.2025.454948

Chemical and Technological Assessment of Gluten-Free Pan Bread Fortified with Chia and Flaxseed Mucilage as a Natural Enhancer

Document Type : Original Article

Authors

¹ Bread and Pastries Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

² Biochemistry Department, Faculty of Agriculture, Al- Azhar University, Cairo, Egypt

10.21608/ftrj.2025.454948

Abstract

This study evaluated chia mucilage (CM) and flaxseed mucilage (FM) as natural enhancers to improve gluten-free pan bread for celiac patients. Mucilage was extracted from chia and flax seeds (1:9 ratio), chemically analyzed, and incorporated into rice flour at levels of 12%, 14%, and 16%, along with an additional mixed mucilage (MM, 8% CM + 8% FM). These treatments were compared with rice bread (control 2) and wheat bread (control 1). Results showed that chia seeds were richer in fiber, while CM contained higher moisture and fiber than FM. MM bread batter recorded the highest viscosity; CM breads were softer and had lower hardness and water activity than FM breads. FM breads had greater volume and a lighter crumb, with FM16% showing the best color (L* = 70.59). Overall, both CM and FM improved the quality of gluten-free bread: FM (14–16%) provided better sensory properties, while CM16% extended shelf life.

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