Enrichment of baked goods with omega-3 fatty acids

Abstract: This chapter examines different applications of omega-3 fatty acids in baked products using novel methods in the protection of the oil against oxidation, such as the use of stable blends, new antioxidants and microencapsulation systems. It also addresses methods of incorporation of omega-3 s into bakery products and discusses new products such as omega-3 nutritional bars now available in the market. This chapter also discusses analytical techniques for evaluation of omega-3 fats in baked goods.