Fatty acid composition in bread-type “diabetic”, intended for specific health needs

Abstract

The purpose of this scientific research is to analyze the fatty acid composition of “diabetic” bread intended for specific health needs. Also used are rye yeast, dry yeast, cooking salt, dry gluten 2% and drinking water. With respect to SFA, the highest amount in sample 1 (17.17 g/100 g fat) is highest, and the lowest for sample 2 (11.32 g/100 g fat). There are no short-chain and medium-chain fatty acids (from C 4:0 to C 14:0). It was found that in the bread with the addition of sunflower meal the content of monounsaturated fatty acids is highest (33.91 g/100g fat), respectively lowest in the control group (26.90 g/100 g fat). With respect to the oleic content (C18:1) acid content is highest in sample 2 (32.72 g/100 g fat), respectively the lowest in the control is 1.33 times (24.54 g/100g at). With respect to the content of the highest content of linoleic acid (C18:2) is sample 1 (54.81 g/100 g of fat), respectively the lowest in the control (54.09 g/100 g fat) – significant differences. With respect to the content of the highest content of linoleic acid (C18: 2) is sample 1 (54.81 g/100 g of fat), respectively the lowest in the control (54.09 g/100 g fat) - significant differences. The content of linolenic (C18:3) acid in the highest content is in the control (4.49 g/100 g fat) and in sample 2 is lowest (0.31 g/100 g fat). With regard to PUFA, the highest control quantity (58.69 g/100 g fat) was highest, and the lowest for sample 2 (54.76 g/100 g fat). With regard to ω-3, the highest in the control (4.53 g/100 g fat) and the lowest in sample 2 (0.33g/100 g fat). With respect to ω-6 the highest in sample 1 (54.82 g/100g fat) and the lowest at the control (54.15 g/100 g fat). With regard to ω-6/ω-3, the highest amount in sample 2 (166.48 g/100 g fat) was highest, and 14 times lower in the control (11.94 g/100 g fat). Of rye flour with the addition of flax, hemp, sesame, pumpkin and sunflower flour, you can get delicious bread “diabetic” with very good baking qualities. This bread is free of GMOs, preservatives and dyes. This bread can be consumed for prophylactic purposes and is intended for people suffering from diabetes, cardiovascular disease and obstruction.