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

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)...

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Detalles Bibliográficos
Autores principales: Osuna, Mariana B., Judis, María A., Romero, Ana M., Avallone, Carmen M., Bertola, Nora C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4244912/
https://www.ncbi.nlm.nih.gov/pubmed/25478592
http://dx.doi.org/10.1155/2014/401981

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4244912/
https://www.ncbi.nlm.nih.gov/pubmed/25478592
http://dx.doi.org/10.1155/2014/401981

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