Table 1 presents the values that were determined for the breads added chia flour and analyzed as responses in the experimental design, showing that the models were predictive of the SV, hue angle and total score values. This finding meant that only these responses were significantly different due to the addition of chia flour and the reduction of the hydrogenated vegetable fat content and presents the values for the parameters used to validate the mathematical models obtained in Experiment 1. Based on the equations that corresponded to the significant and predictive mathematical models, it was found that the added fat had a positive effect on the specific volume and the total score for the technological features of the loaves. Adding chia flour had a negative effect on the specific volume, the hue angle and the total score.