Abstract: The aim of this study was to assess the possibility of adding fish oil microcapsules to bread products in order to evaluate four different types of wall material: methyl cellulose (M), soybean protein isolates (S), calcium-gelatin casein (CG) and whey protein concentrate (W). The M, W and CG microcapsules were made by the spray drying method, whereas S microcapsules were made by polymerization with transglutaminase. Both, the microencapsulation efficiency and the microcapsule morphology were determined. The microcapsules were added to bread and this was evaluated by a triangle sensory test and a rehological test. In conclusion, it is possible to add fish oil to bread products with no significant modification of their sensory characteristics using the M and S treatments, being the spray drying method the one with greater potential due to more efficiently encapsulated fish oil and better performance.