The quantities of chia flour or seed and fat were used in a 22 central composite rotational design (CCRD), with three replications at the center point and four axial points (Box & Draper, 1987), for a total of 11 trials for each experiment. Two experiments were conducted to verify the effects of the addition of chia in the forms of
flour and seed and of decreasing the amount of hydrogenated vegetable fat on the final quality of the loaves. The technological parameters of the loaves that were evaluated based on the experimental design were the following: the loss of mass upon baking, the specific volume, the color of the crumb (lightness, chroma and hue angle),
the hardness of the bread 1 and 24 h after baking and the total score.