Affordable Access

deepdyve-link
Publisher Website

A lipase based approach for studying the role of wheat lipids in bread making

Authors
  • Gerits, Lien R.
  • Pareyt, Bram
  • Delcour, Jan A.1, 2, 3
  • 1 Laboratory of Food Chemistry and Biochemistry
  • 2 Leuven Food Science and Nutrition Research Centre (LFoRCe)
  • 3 KU Leuven
Type
Published Article
Journal
Food Chemistry
Publisher
Elsevier
Publication Date
Jan 01, 2014
Accepted Date
Jan 27, 2014
Volume
156
Pages
190–196
Identifiers
DOI: 10.1016/j.foodchem.2014.01.107
Source
Elsevier
Keywords
License
Unknown

Abstract

While endogenous wheat lipids exert a major effect on bread quality, little is known on the way they impact on bread loaf volume (LV). Here we altered wheat flour lipid composition during bread making using lipases in situ. Lipopan F, Lecitase Ultra, and surfactants increased LV to similar extents. The increases in bread LV as a result of these enzymes were related to decreased levels of galactolipids and phospholipids and concomitant increased ‘lyso’-lipid as well as free fatty acid (FFA) levels. The FFA formed were transferred to the free lipid fraction, while the ‘lyso’-lipids remained in the bound lipid fraction. For optimal gas cell stabilisation, an equilibrium between the lipid classes present and hence, the type of mesophase formed, is essential. Sufficient levels of lipids forming lamellar mesophases and lipids forming hexagonal I mesophases, which respectively form condensed monolayers or emulsify (deleterious) non-polar lipids in dough liquor, are needed.

Report this publication

Statistics

Seen <100 times