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

Table 2

Fatty acid composition (g kg⁻¹ of total fatty acids) of loaves replaced with SF, FF, and WB (50, 100, and 150 g kg⁻¹) and control^a.

Replaced breads

(14:0)

(15:0)

(16:0)

(16:1)

(17:0)

(18:0)

(18:1)t

(18:1)c

(18:2)c

(20:0)

α(18:3) n3

CLA

Control

24.2^gh

5.7^i

237.1^h

18.9^e

11.5^ef

214.1^g

22.7^i

264.1^g

173.1^g

nd

18.8^c

11.2^cd

50 g kg^−1 SF

21.2^f

4.7^e

211.1^f

19.8^f

11.1^e

186.1^f

18.6^f

252.1^f

232.1^h

2.8^ab

27.7^d

9.8^b

100 g kg^−1 SF

17.5^d

4^d

197.1^e

16.5^d

9.6^d

167.1^d

15.9^d

242.1^e

284.1^i

2.7^ab

33.8^e

8.8^a

150 g kg^−1 SF

16.3^c

3.9^c

189.1^c

15.6^c

8.2^b

159.1^c

14.3^c

239.1^c

303.1^j

2.8^ab

38.2^f

8.7^a

50 g kg^−1 FF

19.2^e

4.9^f

194.1^d

15.2^c

8.8^c

173.1^e

17.2^e

240.1^d

170.1^f

nd

158.1^g

nd

100 g kg^−1 FF

14.9^b

3.5^b

166.1^b

14^b

7.9^b

149.1^b

13.2^b

227.1^b

154.1^d

2.3^a

249.1^h

nd

150 g kg^−1 FF

13.7^a

3^a

154.1^a

11.2^a

6.5^a

138.1^a

12.1^a

220.1^a

146.1^c

nd

296.1^i

nd

50 g kg^−1 WB

24.5^h

5.7^i

240.1^i

24.9^h

14.2^h

240.1^j

24.9^j

267.1^h

133.1^a

3^b

17.3^ab

10.9^c

100 g kg^−1 WB

23.9^g

5.6^h

233.1^g

22^g

12.8^g

225.1^i

20.6^g

268.1^i

159.1^e

2.7^ab

17.1^a

11.2^cd

150 g kg^−1 WB

24.6^h

5.2^g

237.1^h

19.2^e

11.7^f

217.1^h

21.7^h

274.1^j

142.1^b

2.8^ab

17.7^b

11.3^d

Mean values with different letters in a column are significantly different (). nd: not detected, WF: wheat flour, SF: soybean flour, FF: flaxseed flour, and WB: wheat bran.