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

Table 1

Composition of fatty acids (g kg⁻¹ of total fatty acids) of different flours (WF, SF, FF, and WB)^a and BF.

Fatty acids	WF	SF	FF	WB	BF
(14:0)	nd	nd	nd	nd	25.9
(15:0)	nd	nd	nd	nd	6.33
(16:0)	165.3^d	99.4^b	60.7^a	151.1^c	246.92
(16:1)	nd	nd	nd	nd	28.11
(17:0)	nd	nd	nd	nd	13.68
(18:0)	15.9^b	46^c	43.3^c	12.8^a	254.39
(18:1)c n9	145.2^a	197.9^c	160.8^b	167.9^b	323.5
(18:1)t vaccenico	nd	nd	nd	nd	43.05
(18:2)c n6	628.8^c	576.1^b	145.7^a	615.5^c	32.32
(20:0)	nd	nd	nd	nd	4.92
(20:1) + (18:3) n3	43.5^a	79^c	580.9^d	51.3^b	9.39
CLA (18:2) 9c, 11t	nd	nd	nd	nd	11.3
SFA	181.9^d	147.1^b	104^a	163.9^c	552.14
MU	145.2^a	197.9^c	160.8^ab	167.9^b	394.66
PUFA	674.8^a	654^a	725^b	665^a	41.71
n3	43.5^a	79.9^c	580.9^d	51.3^b	9.39
n6	628.8^c	576.1^b	145.7^a	615.5^c	32.32
n9	145.2^a	197.9^c	160.8^ab	167.9^b	323.5
n6/n3	14.46^d	7.22^b	0.25^a	12.01^c	3.4
PUFA/SFA	0.371^a	0.446^c	0.69^d	0.407^b	0.075

Mean values with different letters in a column are significantly different (). nd: not detected, SFA: summation of saturated fatty acids, MU: summation of monounsaturated fatty acids, PUFA: summation of polyunsaturated fatty acid, PUFA/SFA: relationship of polyunsaturated fatty acid and saturated fatty acids, n3: fatty acids of the n3 family, n6: fatty acids of the n6 family, n9: fatty acids of the n9 family, n6/n3: relationship between fatty acids of series n6 and n3, WF: wheat flour, SF: soybean flour, FF: flaxseed flour, WB: wheat bran, and BF: bovine fat.