Development of Round Bread Fortified with Conjugated Linoleic Acid

作者：Sasaki Kumi^*; Koga Tamiho; Yamamoto Kenta; Yahada Ayumi; Iwata Toshio; Ohta Hideaki

来源：Journal of the Japanese Society for Food Science and Technology, 2011, 58(7): 335-338.

• conjugated linoleic acid
• bread
• sensory evaluation
• firmness
• cohesiveness
• storage

Round bread fortified with conjugated linoleic acid (CLA) was developed to increase dietary intake of CLA. Specific volume, sensory evaluation, firmness and cohesiveness of the breads fortified with 2.0 g of CLA per 40 g of bread (CLA substitution rate : 60% of butter used) were similar to values of unfortified bread (control). CLA content of bread fortified during the baking process was increased by 7%, compared with bread fortified during the mixing process. CLA content during storage at 25 degrees C and 5 degrees C decreased gradually, while CLA content did not change during storage at -18 degrees C. These results indicate that CLA-fortified bread can be manufactured using 0.5 to 2.0 g of CLA per 40g of round bread. (Received Dec. 27, 2010; Accepted Apr. 6, 2011)

• 出版日期2011