Larisa V Zaytseva*

Scientific Research Institute for the Baking Industry, Moscow, Russia

*Corresponding Author: Larisa V Zaytseva, Scientific Research Institute for the Baking Industry, Moscow, Russia.

Received: August 06, 2025; Published: August 19, 2025

Abstract

A deficiency in the consumption of polyunsaturated fatty acids omega-3 (PUFA ω-3) in the diet of the population of many countries of the world, including the Russian Federation, has been established. PUFA ω-3 are important structural components of cell membranes, but they are not synthesized in the human body. Adequate intake of PUFA ω-3 helps prevent cardiovascular and many other diseases. The main route of PUFA ω-3 intake is food products. One of the sources of PUFA ω-3 (α-Linolenic acid) are chia seeds (Salvia hispanica). To eliminate the deficiency in PUFA ω-3, EU Commission Decision 2009/827/EC of 13 October 2009 recommended enriching bakery products with chia flour or seeds up to 5%. The aim of the work was to study the effect of chia flour containing 33% lipids with 61.6% omega-3 fatty acids from the total fatty acids, as well as 25% dietary fiber, on the physicochemical, organoleptic quality indicators and nutritional value of various types of bakery products. It has been established that the addition of chia flour in the amount of 1-5% of the mass of wheat flour contributes to increase the nutritional value of bakery products due to their enrichment with deficient PUFA ω-3, as well as dietary fiber. In addition, the organoleptic properties of bread during its shelf life are improved. Adding a milk fat replacer with PUFA ω-3 helps to further increase the content of PUFA ω-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. :

Keywords: Chia Flour; Omega-3 Fatty Acids; Dietary Fiber; Milk Fat Replacer; Wheat Bread; Bakery Product; Achloride Bread; Gluten-Free Bread; Modified Atmosphere; Shelf Life

References

1. World Health Organization. European Food and Nutrition Action Plan 2015-2020. Regional Committee for Europe. 64^th Copenhagen, Denmark (2014).
2. Martinchik AN., et al. “Prevalence of overweight and obesity in children”. Problems of Nutrition3 (2022): 64-72.
3. Shikh EV and Makhova AA. “Long-chain ω-3 polyunsaturated fatty acids in the prevention of diseases in adults and children: a view of the clinical pharmacologist”. Problems of Nutrition 88.2 (2019): 91-100.
4. Smetneva NS., et al. “The role of optimal nutrition in the prevention of cardiovascular diseases”. Problems of Nutrition 83 (2020): 114-124.
5. Abdelhamid AS., et al. “Omega-3 fatty acids for the primary and secondary prevention of cardiovascular disease”. Cochrane Database Syst. Rev 3 (2020):
6. Isayev VA., et al. “PUFA ω-3 in the correction of disturbances at the diabetes mellitus of the II type”. Storage and Processing of Agricultural Raw Materials 11 (2017): 30-33.
7. Ozerskaia IV., et al. “The role of ω-3 polyunsaturated fatty acids in child development”. Problems of Nutrition 2 (2024): 6-18.
8. Puzin SN., et al. “Optimization of the diet should be considered as one of the areas of prevention and rehabilitation of these diseases and the prevention of premature aging”. Problems of Nutrition 87.4 (2018): 69-77.
9. Averyanova IV and Alyoshina OO. “The effect of ω-3 polyunsaturated fatty acids on carbohydrate metabolism in northern men”. Problems of Nutrition4 (2024): 31-38.
10. “Fats and fatty acids in human nutrition. Report of an expert consultation” (10-14 November 2008, Geneva). FAO food and nutrition paper, 91/Food and Agriculture Organization of the United Nation. – Rome (2010):
11. Nutritionology and clinical dietetics: national guidelines/ edited by V.A. Tutelyan, D.B. Nikityuk – M.: GEOTAR-Media (2020):
12. A balanced omega-6/omega-3 fatty acids ratio, cholesterol and coronary heart disease : World review of nutrition and dietetics 100/Ed”.: A.P. Simopoulos, F. De Meester – Basel [et al.] : KARGER (2009):
13. Kalinchenko SYu., et al. “Prevalence of omega-3 fatty acid deficiency in different age groups”. Questions of Dietology1 (2018): 11-16.
14. Sharma V and Mogra R. “Effect of chia (Salvia hispanica) seeds incorporation on nutritional quality of muffin mix”. Nutrition and Food Science 50.6 (2020): 1151-1161.
15. COMMISSION DECISION 2009/827/EC of 13 October 2009 authorising the placing on the market of Chia seed (Salvia hispanica) as novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council”. Official Journal of the European Union 294 (2009): 14-15.
16. Puchkova LI., et al. “Bread technology-Saint Petersburg: GIORD” (2005): 357-358.
17. Pyryeva EA and Safronova AI. “The role of dietary fibers in the nutrition of the population”. Problems of Nutrition6 (2019): 5-11.
18. Zaytseva LV and Matunina AV. “Development of enriched gluten-free cookies with a balanced amino acid and fatty acid composition”. Acta Scientific Nutritional Health5 (2025): 49-60.
19. Russian Federation Patent No. 2693092. Method for producing gluten-free bread (2019).
20. Zaytseva LV., et al. “Modern approaches to the development of gluten-free bakery formulations”. Problems of Nutrition1 (2020): 77-85.
21. Degirmencioglu N., et al. “Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread”. Journal of Food Science and Technology2 (2011): 236-241.
22. Fik M., et al. “Quality and shelf-life of calcium-enriched wholemeal bread stored in a modified atmosphere”. Journal of Cereal Science 56 (2012): 418-424.
23. Hempel AW., et al. “Use of smart packaging technologies for monitoring and extending the shelf-life quality of modified atmosphere packaged (MAP) bread: application of intelligent oxygen sensors and active ethanol emitters”. European Food Research and Technology 237 (2013): 117-124.
24. Hasan SM., et al. “Shelf-life extension of pita bread by modified atmosphere packaging”. Journal of Food and Dairy Sciences2 (2014): 55-62.
25. Khoshakhlagh K., et al. “Quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage”. Journal of Cereal Science 60 (2014): 42-47.
26. Morren S., et al. “Effect of product microstructure and process parameters on modified atmosphere packaged bread”. Food Bioprocess Technology 10 (2017): 328-339.
27. Kurek MA., et al. “Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fiber”. Journal of Food Measurement and Characterization 13 (2019): 1864-1872.
28. Kwasniewska-Karolak I and Mostowski R. “The influence of storage conditions on the staling rate and starch retrogradation in wheat rolls packaged in a modified”. Journal of Microbiology, Biotechnology and Food Sciences 5 (2019): 1188-1193.
29. Debonne E., et al. “Technological and microbiological evaluation of different storage conditions of par-baked bread”. LWT - Food Science and Technology 131 (2020): 1-8.
30. Matyunina AV., et al. “Influence of gas modified medium on the safety of flour confectionery products”. Food Industry 12 (2021): 91-94.
31. Matyunina AV., et al. “Predicting the shelf life of high ω-3 fatty acid biscuits”. Food Industry 6 (2020): 43-46.

Citation

Citation: Larisa V Zaytseva. “Fortification of Bakery Products with Omega-3 Fatty Acids".Acta Scientific Nutritional Health 9.9 (2025): 26-35.

Copyright

Copyright: © 2025 Larisa V Zaytseva. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.