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ENRICHMENT OF WHOLE WHEAT FLAXSEED BREAD WITH FLAXSEED OIL
Author(s) -
DE AGUIAR ANA CAROLINA,
BOROSKI MARCELA,
MONTEIRO ANTONIO ROBERTO GIRIBONI,
DE SOUZA NILSON EVELÁZIO,
VISENTAINER JESUI VERGILIO
Publication year - 2011
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2010.00506.x
Subject(s) - food science , chemistry , soybean oil , omega , wheat bread , mathematics , wheat flour , physics , quantum mechanics
The aim of this study was to evaluate the partial substitution of soybean oil (SO) with flaxseed oil (FO) in the preparation of whole wheat flaxseed bread enriched with omega‐3 and determine the percent retention of omega‐3 after baking. The lipid portion of the standard formulation (SF) was 100% of SO, and FO was used to substitute 25, 50 and 75% (w/w) of SO in formulations FI, FII and FIII, respectively. All formulations did not show significant differences ( P < 0.05) in protein and lipids contents. There was an inverse correlation between the percentage of omega‐3 in dough and the capacity of retention of omega‐3 after baking. However, the losses observed during baking (1.5, 1.9, 14.01 and 17.72% for SF, FI, FII and FIII, respectively) can be considered small. There was an increase in the omega‐3 percentage in formulations, which improved the nutritional value of whole wheat flaxseed rolls enriched with FO. PRACTICAL APPLICATIONS This research finds practical application in the bakery industry. The results indicate a high capacity of retention of omega‐3 in bread added with flaxseed and flaxseed meal after baking and they may be extended to other bakery products. However, further studies are required to minimize the loss of omega‐3 by the addition of natural antioxidants to bread formulation.