From analysis of the contour curves, it was possible to determine the processing conditions under which the specific volume was increased (to more than 3 cm3/g), the hue angle was near 90 (closer to yellow) and the total score was increased (to greater than 75 and less than 100 (maximum)). The formulation containing 7.8 g/100 g chia flour and 0.9 g/100 g of hydrogenated vegetable fat was suitable for breads made with the addition of chia flour and the reduction of the fat content.