Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours

Abstract

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.

Animal fat replacement by vegetable oils in formulations of breads with flour mixes

“…For texture profile analysis (TPA), samples were compressed to 50% of their original height. The uniaxial compression test was performed in two successive cycles, using 0.5 mm s -1 as speed test (Osuna et al 2014). The typical texture profile analysis parameters were determined from the Force-Distances curves and calculated by the software: hardness (N), cohesiveness (dimensionless), springiness (mm) and chewiness (mJ).…”

“…The Argentine Food Code (CAA 2014) establishes that bread with fat is a product prepared in the same way as French bread with the addition of no less than 4% of edible fats, of which bovine fat is the most used. This bread is the most consumed bread in the Argentine northeast region and is manufactured in traditional bakeries, with an average daily consumption of 190 g per capita (Lezcano 2011;Osuna et al 2014). Therefore, bakery products are associated with the presence of SFA and trans fatty acids.…”

Hacia Una Argentina Libre De Grasas Trans

“…estudios afirman que en un futuro no muy lejano las GT de origen biológico deberían ser sumadas a las GT industriales como sustitutos no deseados en la alimentación (22,23), otros estudios vinculan al CLA con importantes funciones biológicas, como son actividad anticarcinogénica (24), efectos hipocolesterolemiantes y antioxidantes (25), dependiendo de sus isómeros (26,27). Otro ácido graso que se forma a nivel biológico en cantidades importantes es el vaccénico (C18:1 11t), siendo el que aporta mayoritariamente el contenido de AGT de los productos derivados de los rumiantes (28,29).…”

Enrichment of the Fatty Acids Profile of Breads Replaced With Functional Flours Blends

“…The process used was the direct method [16]. The different steps were performed at laboratory scale.…”

“…For texture profile analysis (TPA), samples were compressed to 50% of their original height. The uniaxial compression test was performed in two successive cycles, using a test speed of 0.5 mm/s [16]. The typical texture profile analysis parameters: hardness (N), cohesiveness (dimensionless), springiness (mm) and chewiness (mJ)were determined from the Force-Distances curves and calculated with the instrumental software [20].…”