Omega-3 long chain polyunsaturated fatty acids (LC-PUFAs), such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), are considered functional ingredients, for their beneficial effects on health, attributed to their ability to reduce serum cholesterol and triglyceride levels. The use of omega-3 LC-PUFAs to partially substitute fat in the production of bread is an alternative strategy to stimulate the consumption of these fatty acids without increasing the consumption of fat. Apart from this, bread is said to be an ideal medium for omega-3 LC-PUFAs, as the carbon dioxide released in the bakery process during proofing and baking is said to protect the fatty acids against oxidation. The objective of this work was to study the protective effect of carbon dioxide on omega-3 LC-PUFAs in the production of enriched white pan bread. For this, a central composite rotational design of 2 independent variablesercentages of added omega-3 (1.2% EPA+DHA, flour basis) and yeast (13%, flour basis)as used,permitting analysis by Response Surface Methodology. The responses studied were: percentage of residual omega-3 by capillary GLC, specific volume and sensory characteristics (appearance, odor and taste). From the results, the bread with 0.6% EPA+DHA and2% yeast was chosen as ideal. In the range studied, the intermediate levels of yeast presented higher omega-3 retention levels.
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