Fortification of Bakery Products with Omega-3 Fatty Acids

organoleptic properties of bread during its shelf life are improved.Adding a milk fat replacer with PUFA -3 helps to further increase the content of PUFA -3 in the bakery product, and also increase its porosity and specific volume.It has been proven that the use of chia flour in the production of such specialized bakery products as achloride bread and gluten-free bread contributes to enhance the preventive effect of these types of bread by additionally supplying the body with deficient nutrients.To preserve omega-3 fatty acids in long-life breads with high levels of these nutrients, good results can be achieved using modified atmosphere.