Enrichment of the fatty acids profile of breads replaced with functional flours blends

M. ALICIA JUDIIS; ANA ROMERO; MARIANA OSUNA; N BERTOLA

International Journal of Research in Engineering and Technology (IJRET)

Publishing House

Año: 2016 vol. 5 p. 224 - 232

2321-7308

Functional breads constitute an interesting alternative as a vehicle of new essential fatty acid sources. The aim of this study was to improve the fatty acids profile of breads replaced with mixtures of three flours and to analyse the effect of their use on texture parameters, colour and technological characteristics of these products. Wheat flour (WF) was replaced with mixtures of soybean flour (SF), flaxseed flour (FF) and wheat bran (WB). A multilevel factorial design with 3 factors (FF, SF and WB) and 3 levels (0g/Kg WF ? 8 g/KgWF?16 g/Kg WF) were applied; being bread without flour replacement, the control sample. The content ofsaturated fatty acids (SFA) decreased with increasing concentration of FF, while the content of polyunsaturated fatty acids (PUFA) tended to increase at higher contents of SF and FF. The breads substituted with the highest concentration of FF in mixtures FF+SF or FF+WB showed the highest of n3 fatty acid content. Specific volume of breads with the blends FF+SF and FF+WB showed no significant differences with control (p