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Fifteen samples of the most common industrial bakery products sold in Spain were analyzed for their fatty acid composition. Saturated fatty acids occurred in the largest proportions in all samples (mean = 52.8%), followed by monounsaturated (mean = 23.5%) and polyunsaturated fatty acids (mean = 17.2%). A small percentage of trans fatty acids, which were found in all samples, showed a mean value of 5.7%. According to their fatty acid composition, that is, their saturated, monounsaturated, and polyunsaturated fatty acid contents, the statistical analysis (discriminant analysis) showed three groups of samples, suggesting that the fat incorporated in these samples was obtained from different sources.
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Parcerisa et al. (1999) studied this question.
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