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.
Proximal composition, shelf-life, sensory properties and effects of ascorbic acid and αtocopherol on the oxidative stability of bread made with whole flours and vegetable oils were evaluated. Such effects were analyzed in two formulations: one with wheat flour + flaxseed flour + soybean flour + canola oil (F1), and the other with wheat flour + flaxseed flour + wheat bran + olive oil (F2). The proximal composition showed significant differences in moisture, fibre and carbohydrates due to the presence of wheat bran in one formulation. Omega 3 content in F1 was twice as high as that in F2, due to the contribution of flax meal and canola oil. Furthermore, both formulations presented good scores in the evaluated sensory attributes and a shelf-life of 2 days. The ascorbic acid in F1 produced a 40% reduction in primary lipid oxidation, while α-tocopherol as antioxidant for F2 produced a 50% reduction in thiobarbituric acid-reactive substances and exerted a greater inhibiting effect than butylhydroxyanisole. Therefore, the fortification of wheat bread with whole flour and vegetable oils is an effective tool that allows to obtain functional food and the addition of antioxidants would be a good option to prolong the stability of multigrain bread studied.
The improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture of flours completely replacing fat with canola oil (CO), or olive oil (OO) was evaluated. Technological and sensory characteristics and overall acceptability of the fortified breads were also studied. The results showed a decrease in saturated FA and a relative increase in monounsaturated and polyunsaturated FA compared to bread made with BF. Regarding CO, this caused the higher increase in n3 FA. This effect was maximized in bread made from the mixture of wheat flour (WF) + flaxseed flour (FF) + soybean flour (SF). OO caused a rise of n9 and n6 FA, mainly in bread made with WF + FF + wheat bran (WB). The breads with WF + FF + SF + CO and WF + FF + WB + OO presented higher specific volume, softer crumb and colour similar to those from base formulations. Furthermore, they had a very good sensory acceptance.
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