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- W1458338871 abstract "One of the biggest challenges in the development of omega-3 fortified products is to maintain the shelf stability of the products. Omega-3 fortified products exist on the market; however, only products that are stored cold have the omega-3 lipid added directly to the product formulae. The application of omega-3 lipids to bread systems becomes more complicated because the oil can affect the production of the bread and the baking operation can promote the instability of the oil. Strategies have been developed that allow for the fortification of omega-3 lipids in breads. This chapter highlights the fortification of bread and bakery products as an alternative method for delivering omega-3 to humans. It discusses the types and sources of omega-3 lipids and the primary health benefits of these lipids and reviews consumer attitudes toward omega-3 lipids. It also considers the development and manufacturing of omega-3 fortified breads, discusses issues, such as oxidative stability, and the influence of omega-3 sources on dough rheology and bread characteristics, and outlines the future trends in omega-3 fortified breads." @default.
- W1458338871 created "2016-06-24" @default.
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- W1458338871 creator A5086332092 @default.
- W1458338871 date "2008-01-01" @default.
- W1458338871 modified "2023-09-23" @default.
- W1458338871 title "Omega-3-enriched bread" @default.
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- W1458338871 doi "https://doi.org/10.1533/9781845693886.2.362" @default.
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