Probiotic gluten-free mini baguette bread: Fortified with encapsulated Bacillus coagulans strain and chia (Salvia hispanica) seeds
Document Type : Original research
Authors
Department of Food Science and Technology, Ro.C., Islamic Azad University, Roudehen, Iran
Abstract
The aim of the present study is to investigate the development for a functional gluten-free mini baguette bread enriched with encapsulated Bacillus coagulans probiotic strain and chia seeds to enhance nutritional and technological attributes during shelf life. Ten gluten-free dough formulations, based on a 50:50 rice-potato flour blend with 1-5% chia seeds and 1-3% encapsulated probiotics, were baked in triplicate. The farinograph, physicochemical, probiotic viability, sensory, scanning electron microscopy, and differential scanning calorimetry assays performed. The results illustrated that 5 % chia seed and 3 % probiotics (T9) significantly elevated water absorption (81 vs. 72 % in control), dough development time (4.6 vs. 2.0 min), stability (7.3 vs. 3.0 min), and farinograph quality number (475 vs. 361 BU), while reducing softening (74 vs. 120 BU). The bread analyses revealed that chia and probiotics improved moisture retention (31.3 to 31.6 vs. 30 % on day 10), reduced hardness (9.6 to 9.8 vs. 12 N), and maintained probiotic viability (~10 Log CFU/g). The differential scanning calorimetry indicated lower retrogradation enthalpy, confirming delayed staling, and scanning electron microscopy indicated a denser, uniform crumb structure with higher chia and probiotic levels. The sensory evaluation confirmed the higher acceptability in T9 (3.8 vs. 3.4 by day 10 of shelf life). These findings demonstrate that chia seeds and encapsulated B. coagulans synergistically enhance quality, and functionality of gluten-free baguettes, offering a promising approach for developing nutritious, long-lasting bakery products, and sensitive consumers.
Keywords
Main Subjects
References
AACCI. (2009). AACC International approved methods of analysis. http://methods.aaccnet.org/ (accessed September 18, 2015).
Alpers, T., Kerpes, R., Frioli, M., Nobis, A., Hoi, K. I., Bach, A., & Becker, T. (2021). Impact of storing condition on staling and microbial spoilage behavior of bread and their contribution to prevent food waste. Foods, 10(1), 76-89. https://doi.org/10.3390/foods10010076
Anwar, D., Eid, H., Rashad, S., & Soliman, S. A. (2024). Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent. Food Technology Research Journal, 4(2), 92-106. https://doi.org/10.21608/FTRJ.2024.290193.1072
Baah, R. O., Duodu, K. G., & Emmambux, M. N. (2022). Cooking quality, nutritional and antioxidant properties of gluten-free maize–Orange-fleshed sweet potato pasta produced by extrusion. LWT, 162, 113415. https://doi.org/10.1016/j.lwt.2022.113415
Bustamante, M., Laurie-Martínez, L., Vergara, D., Campos-Vega, R., Rubilar, M., & Shene, C. (2020). Effect of three polysaccharides (inulin, and mucilage from chia and flax seeds) on the survival of probiotic bacteria encapsulated by spray drying. Applied Sciences, 10(13), 4623. https://doi.org/10.3390/app10134623
Bustamante, M., Oomah, B. D., Rubilar, M., & Shene, C. (2017). Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying. Food Chemistry, 216, 97-105. https://doi.org/10.1016/j.foodchem.2016.08.019
Pourrashidi, M., Sadeghi, A., Ziaiifar, A. M., & Ghorbani, M. (2025). Effect of controlled fermented rice bran and its water soluble extract on techno-functional characteristics of wheat bread baked using infrared heating/superheated vapor. Journal of Food and Bioprocess Engineering. 38, 1-20. https://doi.org/10.22059/jfabe.2025.397679.1203
Gao, J., Wang, N., Wang, L., Song, S., Liu, M., & Wen, C. (2021). Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios. International Journal of Food Engineering, 17(7), 495-506. https://doi.org/10.1515/ijfe-2020-0287
Ghasemi, L., Nouri, L., Mohammadi Nafchi, A., & Al‐Hassan, A. A. (2022). The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread. Journal of Food Processing and Preservation, 46(3), 16359. https://doi.org/10.1111/jfpp.16359
Hargreaves, S. M., & Zandonadi, R. P. (2018). Flaxseed and chia seed gel on characteristics of gluten-free cake. Journal of Culinary Science & Technology, 16(4), 378-388. https://doi.org/10.1080/15428052.2017.1394951
Hosseininezhad, M., & Abedfar, A. (2018). A study on the qualitative characteristics and microbial survival of lactobacillus acidophilus and bacillus coagulans in probiotic bread. Research and Innovation in Food Science and Technology, 7(3), 337-352. https://doi.org/10.22101/JRIFST.2018.10.20.738
Huerta, K. D. M., Boeira, C. P., Soquetta, M. B., Alves, J. D. S., Kubota, E. H., & da Rosa, C. S. (2019). The effect of chia (Salvia hispanic L.) flour as a substitute for fat in gluten-free bread. Nutrition & Food Science, 49(4), 517-527. https://doi.org/10.1108/NFS-08-2018-0240
Iglesias-Puig, E., & Haros, M. (2013). Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.). European Food Research and Technology, 237(6), 865-874. https://doi.org/10.1007/s00217-013-2067-x
Salehi, F., & Vejdanivahid, S. (2025). Effect of guar gum on batter viscosity and the physical, textural, and sensory properties of gluten-free pancakes based on quinoa powder. Journal of Food and Bioprocess Engineering. 36, 1-20. https://doi.org/10.22059/jfabe.2025.399884.1211
Le Loan, T. K., Thuy, N. M., Le Tri, Q., & Sunghoon, P. (2021). Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes. Food Science and Biotechnology, 30(4), 521-529. https://doi.org/10.1007/s10068-021-00891-2
Majzoobi, M., Aghdam, M. B. K., Eskandari, M. H., & Farahnaky, A. (2019). Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods. Journal of Texture Studies, 50(2), 165-171. https://doi.org/10.1111/jtxs.12386
Mirzaei, H., Pourjafar, H., & Rad, A. H. (2011). The effect of microencapsulation with calcium alginate and resistant starch on the Lactobacillus acidophilus (La5) survival rate in simulated gastrointestinal juice conditions. Journal of Veterinary Research, 66(4):337-342. https://doi.org/10.3390/14153227
Mohammadi, M., Zoghi, A., & Azizi, M. H. (2022). Effect of xylanase and pentosanase enzymes on dough rheological properties and quality of baguette bread. Journal of Food Quality, 2022(1), 2910821. https://doi.org/10.1155/2022/2910821
Nouri, M. (2025). The Impact of Adding Hemp, Chia, Flax and Basil Seed Mucilage on Characteristics of Gluten-Free Cake. Research and Innovation in Food Science and Technology, 14(3), 189-200. 10.22101/JRIFST.2025.487122.1601
Papagianni, E., Kotsiou, K., Matsakidou, A., Biliaderis, C. G., & Lazaridou, A. (2024). Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life. Food Hydrocolloids, 150, 109734. https://doi.org/10.1016/j.foodhyd.2024.109734
Pires, A., Tan, G., Gomes, D., Pereira-Dias, S., Díaz, O., Cobos, A., & Pereira, C. (2023). Application of ultrafiltration to produce sheep’s and goat’s whey-based synbiotic kefir products. Membranes, 13(5), 473-490. https://doi.org/10.3390/membranes13050473
Rahardjo, M., & Sihombing, M. (2025). Formulation of gluten-free bread using psyllium husk and chia seed seen from physical and sensory characteristics. Agromix, 16(1), 35-43. https://doi.org/10.35891/agx.v16i1.5636
Romankiewicz, D., Hassoon, W. H., Cacak-Pietrzak, G., Sobczyk, M., Wirkowska-Wojdyła, M., Ceglińska, A., & Dziki, D. (2017). The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread. Journal of Food Quality, 2017(1), 7352631. https://doi.org/10.1155/2017/7352631
Sadeghi, A., Ebrahimi, M., Assadpour, E., & Jafari, S. M. (2024). Recent advances in probiotic breads; a market trend in the functional
Mohafez and Nouri JFABE 8(2): 43-50,2025
50
bakery products. Critical Reviews in Food Science and Nutrition, 64(33), 13163-13174. https://doi.org/10.1080/10408398.2023.2261056
Salem, M., El-Zayet, F., Rayan, A., & Shatta, A. (2024). Physicochemical and Sensory Properties of Gluten-free Cupcakes Produced with Pearl Millet Flour and Cactus Mucilage Powder as a New Natural Hydrocolloid. Journal of Chemistry and Nutritional Biochemistry, 5(1), 25-36. https://doi.org/10.48185/jcnb.v5i1.1090
Tan, Q. Y., Solanki, D., Badin, R., & Prakash, S. (2025). Comparing conventional and novel extraction methods for chia seed mucilage as a sustainable vegan thickening agent. Sustainable Food Technology, 3(2), 456-469. https://doi.org/10.1039/D4FB00309H
Jeewanthi, W. S., Mathota Arachchige, Y. L. N., & Gunathilake, K. D. P. P. (2024). Evaluation of antidiabetic and antioxidant properties of selected soybean varieties and their suitability to incorporate into wheat bread. Journal of Food and Bioprocess Engineering, 7(1), 1-8. https://doi.org/10.22059/jfabe.2024.362006.1144
Zdybel, B., Różyło, R., & Sagan, A. (2019). Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing. Journal of Food Processing and Preservation, 43(8), 14002. https://doi.org/10.1111/jfpp.
AACCI. (2009). AACC International approved methods of analysis. http://methods.aaccnet.org/ (accessed September 18, 2015).
Alpers, T., Kerpes, R., Frioli, M., Nobis, A., Hoi, K. I., Bach, A., & Becker, T. (2021). Impact of storing condition on staling and microbial spoilage behavior of bread and their contribution to prevent food waste. Foods, 10(1), 76-89. https://doi.org/10.3390/foods10010076
Anwar, D., Eid, H., Rashad, S., & Soliman, S. A. (2024). Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent. Food Technology Research Journal, 4(2), 92-106. https://doi.org/10.21608/FTRJ.2024.290193.1072
Baah, R. O., Duodu, K. G., & Emmambux, M. N. (2022). Cooking quality, nutritional and antioxidant properties of gluten-free maize–Orange-fleshed sweet potato pasta produced by extrusion. LWT, 162, 113415. https://doi.org/10.1016/j.lwt.2022.113415
Bustamante, M., Laurie-Martínez, L., Vergara, D., Campos-Vega, R., Rubilar, M., & Shene, C. (2020). Effect of three polysaccharides (inulin, and mucilage from chia and flax seeds) on the survival of probiotic bacteria encapsulated by spray drying. Applied Sciences, 10(13), 4623. https://doi.org/10.3390/app10134623
Bustamante, M., Oomah, B. D., Rubilar, M., & Shene, C. (2017). Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying. Food Chemistry, 216, 97-105. https://doi.org/10.1016/j.foodchem.2016.08.019
Pourrashidi, M., Sadeghi, A., Ziaiifar, A. M., & Ghorbani, M. (2025). Effect of controlled fermented rice bran and its water soluble extract on techno-functional characteristics of wheat bread baked using infrared heating/superheated vapor. Journal of Food and Bioprocess Engineering. 38, 1-20. https://doi.org/10.22059/jfabe.2025.397679.1203
Gao, J., Wang, N., Wang, L., Song, S., Liu, M., & Wen, C. (2021). Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios. International Journal of Food Engineering, 17(7), 495-506. https://doi.org/10.1515/ijfe-2020-0287
Ghasemi, L., Nouri, L., Mohammadi Nafchi, A., & Al‐Hassan, A. A. (2022). The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread. Journal of Food Processing and Preservation, 46(3), 16359. https://doi.org/10.1111/jfpp.16359
Hargreaves, S. M., & Zandonadi, R. P. (2018). Flaxseed and chia seed gel on characteristics of gluten-free cake. Journal of Culinary Science & Technology, 16(4), 378-388. https://doi.org/10.1080/15428052.2017.1394951
Hosseininezhad, M., & Abedfar, A. (2018). A study on the qualitative characteristics and microbial survival of lactobacillus acidophilus and bacillus coagulans in probiotic bread. Research and Innovation in Food Science and Technology, 7(3), 337-352. https://doi.org/10.22101/JRIFST.2018.10.20.738
Huerta, K. D. M., Boeira, C. P., Soquetta, M. B., Alves, J. D. S., Kubota, E. H., & da Rosa, C. S. (2019). The effect of chia (Salvia hispanic L.) flour as a substitute for fat in gluten-free bread. Nutrition & Food Science, 49(4), 517-527. https://doi.org/10.1108/NFS-08-2018-0240
Iglesias-Puig, E., & Haros, M. (2013). Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.). European Food Research and Technology, 237(6), 865-874. https://doi.org/10.1007/s00217-013-2067-x
Salehi, F., & Vejdanivahid, S. (2025). Effect of guar gum on batter viscosity and the physical, textural, and sensory properties of gluten-free pancakes based on quinoa powder. Journal of Food and Bioprocess Engineering. 36, 1-20. https://doi.org/10.22059/jfabe.2025.399884.1211
Le Loan, T. K., Thuy, N. M., Le Tri, Q., & Sunghoon, P. (2021). Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes. Food Science and Biotechnology, 30(4), 521-529. https://doi.org/10.1007/s10068-021-00891-2
Majzoobi, M., Aghdam, M. B. K., Eskandari, M. H., & Farahnaky, A. (2019). Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods. Journal of Texture Studies, 50(2), 165-171. https://doi.org/10.1111/jtxs.12386
Mirzaei, H., Pourjafar, H., & Rad, A. H. (2011). The effect of microencapsulation with calcium alginate and resistant starch on the Lactobacillus acidophilus (La5) survival rate in simulated gastrointestinal juice conditions. Journal of Veterinary Research, 66(4):337-342. https://doi.org/10.3390/14153227
Mohammadi, M., Zoghi, A., & Azizi, M. H. (2022). Effect of xylanase and pentosanase enzymes on dough rheological properties and quality of baguette bread. Journal of Food Quality, 2022(1), 2910821. https://doi.org/10.1155/2022/2910821
Nouri, M. (2025). The Impact of Adding Hemp, Chia, Flax and Basil Seed Mucilage on Characteristics of Gluten-Free Cake. Research and Innovation in Food Science and Technology, 14(3), 189-200. 10.22101/JRIFST.2025.487122.1601
Papagianni, E., Kotsiou, K., Matsakidou, A., Biliaderis, C. G., & Lazaridou, A. (2024). Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life. Food Hydrocolloids, 150, 109734. https://doi.org/10.1016/j.foodhyd.2024.109734
Pires, A., Tan, G., Gomes, D., Pereira-Dias, S., Díaz, O., Cobos, A., & Pereira, C. (2023). Application of ultrafiltration to produce sheep’s and goat’s whey-based synbiotic kefir products. Membranes, 13(5), 473-490. https://doi.org/10.3390/membranes13050473
Rahardjo, M., & Sihombing, M. (2025). Formulation of gluten-free bread using psyllium husk and chia seed seen from physical and sensory characteristics. Agromix, 16(1), 35-43. https://doi.org/10.35891/agx.v16i1.5636
Romankiewicz, D., Hassoon, W. H., Cacak-Pietrzak, G., Sobczyk, M., Wirkowska-Wojdyła, M., Ceglińska, A., & Dziki, D. (2017). The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread. Journal of Food Quality, 2017(1), 7352631. https://doi.org/10.1155/2017/7352631
Sadeghi, A., Ebrahimi, M., Assadpour, E., & Jafari, S. M. (2024). Recent advances in probiotic breads; a market trend in the functional
Mohafez and Nouri JFABE 8(2): 43-50,2025
50
bakery products. Critical Reviews in Food Science and Nutrition, 64(33), 13163-13174. https://doi.org/10.1080/10408398.2023.2261056
Salem, M., El-Zayet, F., Rayan, A., & Shatta, A. (2024). Physicochemical and Sensory Properties of Gluten-free Cupcakes Produced with Pearl Millet Flour and Cactus Mucilage Powder as a New Natural Hydrocolloid. Journal of Chemistry and Nutritional Biochemistry, 5(1), 25-36. https://doi.org/10.48185/jcnb.v5i1.1090
Tan, Q. Y., Solanki, D., Badin, R., & Prakash, S. (2025). Comparing conventional and novel extraction methods for chia seed mucilage as a sustainable vegan thickening agent. Sustainable Food Technology, 3(2), 456-469. https://doi.org/10.1039/D4FB00309H
Jeewanthi, W. S., Mathota Arachchige, Y. L. N., & Gunathilake, K. D. P. P. (2024). Evaluation of antidiabetic and antioxidant properties of selected soybean varieties and their suitability to incorporate into wheat bread. Journal of Food and Bioprocess Engineering, 7(1), 1-8. https://doi.org/10.22059/jfabe.2024.362006.1144
Zdybel, B., Różyło, R., & Sagan, A. (2019). Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing. Journal of Food Processing and Preservation, 43(8), 14002. https://doi.org/10.1111/jfpp.
)