Development of Round Bread Fortified with Conjugated Linoleic Acid

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  • Sasaki Kumi
    Department of Food and Nutrition, Nakamura Gakuen University Junior College
  • Koga Tamiho
    Department of Food and Nutrition, Nakamura Gakuen University Junior College
  • Yamamoto Kenta
    Department of Nutritional Science, Nakamura Gakuen University
  • Yahada Ayumi
    Department of Nutritional Science, Nakamura Gakuen University
  • Iwata Toshio
    Research Laboratory, The Nisshin OilliO Group, Ltd.
  • Ohta Hideaki
    Department of Nutritional Science, Nakamura Gakuen University

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Other Title
  • 共役リノール酸強化パンの開発
  • キョウヤク リノールサン キョウカ パン ノ カイハツ

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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°C and 5°C decreased gradually, while CLA content did not change during storage at -18°C. These results indicate that CLA-fortified bread can be manufactured using 0.5 to 2.0g of CLA per 40g of round bread.

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