Effects of Microcapsulated Docosahexaenoic Acid Preparation on Properties of Dough and Bread

Abstract

The effects of microcapsulated docosahexaenoic acid powder (hereinafter DHA powder) on some viscoelastic properties of wheat flour dough and loaf volume were studied. The addition of DHA powder in the range of 0.1 to 0.3% caused a significant increase in the loaf volume of bread after baking. Dough containing 0.2 or 0.3% DHA powder had greater modulus of elasticity, viscosity coefficient and relaxation time than that not containing DHA powder (control). Farinography revealed that DHA powder alone did not decrease the arrival and development times more than those of the control, but increased the stability time significantly. There was no considerable change in the gelatinization temperature or enthalpy of starch in the dough. The size of gas cells in crumbs baked with the DHA powder increased slightly. DHA powder suspension did not appreciably decompose on heating at 120°C for 30 min, nor in the fermentation or baking processes in a home baker.