Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours

Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low saturated fatty acid (SFA) content and with high polyunsaturated fatty acid (PUFA)...

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Detalles Bibliográficos
Autores principales:	Osuna, M. B., Judis, M. A., Romero, A.M., Avallone, Carmen M., Bértola, Nora Cristina
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2014
Materias:	Ciencias Exactas Química Essential fatty acids sources Breads Bakery products Improvement
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/85306
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

id	I19-R120-10915-85306
record_format	dspace
institution	Universidad Nacional de La Plata
institution_str	I-19
repository_str	R-120
collection	SEDICI (UNLP)
language	Inglés
topic	Ciencias Exactas Química Essential fatty acids sources Breads Bakery products Improvement
spellingShingle	Ciencias Exactas Química Essential fatty acids sources Breads Bakery products Improvement Osuna, M. B. Judis, M. A. Romero, A.M. Avallone, Carmen M. Bértola, Nora Cristina Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours
topic_facet	Ciencias Exactas Química Essential fatty acids sources Breads Bakery products Improvement
description	Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low saturated fatty acid (SFA) content and with high polyunsaturated fatty acid (PUFA) content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour, and wheat bran) and to analyze the effect of this change on the technological, rheological, and sensorial characteristics of breads. Flaxseed flour (FF), soybeans flour (SF), or wheat bran (WB) was used to replace 50, 100, and 150 g kg-1 of wheat flour (WF) in breads. FF or SF produced a decrease in monounsaturated and SFA and an increase of PUFA in these breads. Furthermore, breads replaced with FF presented considerable increase in the content of n3 FA, while, SF or WB contributed to rise of linoleic and oleic FA, respectively. The substitution percentage increase of FF, SF, or WB to formulation produced changes in the colour, rheological, textural, and technological characteristics of breads. This replacement resulted in improved lipid profile, being breads with 50 g kg-1 SF, the better acceptance, baking features, and enhanced fatty acid profile.
format	Articulo Articulo
author	Osuna, M. B. Judis, M. A. Romero, A.M. Avallone, Carmen M. Bértola, Nora Cristina
author_facet	Osuna, M. B. Judis, M. A. Romero, A.M. Avallone, Carmen M. Bértola, Nora Cristina
author_sort	Osuna, M. B.
title	Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours
title_short	Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours
title_full	Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours
title_fullStr	Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours
title_full_unstemmed	Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours
title_sort	improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours
publishDate	2014
url	http://sedici.unlp.edu.ar/handle/10915/85306
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bdutipo_str	Repositorios
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Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours

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