ENRICHMENT OF WHOLE WHEAT FLAXSEED BREAD WITH FLAXSEED OIL

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.