Determining the influence of grapeseed oil, linseed oil and extra virgin olive oil on the quality of finished bread

¹ Department of Computer Systems and Technologies, Faculty of Technology, University of Food Technologies, Plovdiv, Bulgaria
² Department of “Technology of Cereals, Feed, Bakery and Confectionery Products”, Faculty of Technology, University of Food Technologies, Plovdiv, Bulgaria
³ Department of Electrical and Electronics Engineering, Faculty of Technology, University of Food Technologies, Plovdiv, Bulgaria

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

The growing interest in functional bakery products has stimulated research on the use of vegetable oils rich in bioactive compounds that can be applied in bakery production. The main objective of this review article is to examine the influence of grape seed oil (GSO), linseed oil (FO) and extra virgin olive oil (EVOO) on the quality characteristics of finished bread. GSO, obtained as a by-product of wine production, is distinguished by its high content of linoleic acid, vitamin E and polyphenols, which improve oxidative stability and extend shelf life. FO provides a unique source of alpha-linolenic acid (ALA) and lignans, improving the nutritional profile of bread with valuable omega-3 fatty acids. The article summarizes the results of recent studies on the effects of these oils on the volume, texture, color of the crust and crumb, taste and aroma of the finished product. The comparative analysis shows that each oil provides different technological and nutritional benefits. The conclusion is that the targeted inclusion of mixtures of GSO, FO and EVOO can be added to improve functional and organoleptic quality, offering innovations in bread production..