Probiotic gluten-free mini baguette bread: Fortified with encapsulated Bacillus coagulans strain and chia (Salvia hispanica) seeds

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.