فهرست نشریات علمی دسترسی آزاد ایران

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.