Effect of the replacement of fat for oil with omega 3 and 6 in breadmaking and the physical and sensory propertiesof sweet bread

Abstract

Currently, it is observed in the consumers a growing tendency to choose foods that are associated with their health and wellbeing therefore it became necessary to partially replace the fat of the sweet bread for canola oil with omega 3.6, in order to improve the functional characteristics of sweet bread since it is a product of mass consumption worldwide.In the preparation of sweet bread with the omega 3.6, three formulations were used: in the fi rst one commercial grease was used, in the second one the fat was partially replaced by 50% of oil, and in the third one fat was replaced by 100% of oil: then unit operations were performed such as: weighty, mixing-kneading, cutting, fermented and baked, controlling on each of them their operating variables, in order to obtain a quality product, weighing analyzes and measuring dimensions were per-formed on the product in 0 and 3 days in order to determine the specifi c volume of it. Sensory tests were conducted to determine the effect of oil on the own organoleptic characteristics of the fresh bread, then physical tests were conducted to determine the water absorption capacity of the crumb, crumbling of the product and loss of weight and storage volume for 3 days, obtaining better physical and sensory characteristics of the product that partially replaced the fat for 50% of canola oil with omega3.6