Analysis of soluble proteins/aggregates derived from gluten-emulsifiers systems

Understanding the effect of emulsifiers on bread aeration during breadmaking

“…Nevertheless, the time (T1) required to reach the maximum dough development was higher in the presence of emulsifiers than in the control, confirming that emulsifiers are much more effective when longer dough fermentations are applied . This improvement has been ascribed to the emulsifiers ability for strengthening the gluten network, increasing dough extensibility and dough volume, which in turn was attributed to the formation of aggregates with gluten proteins . However, that effect cannot be explained only by the emulsifier chemical structure, given that distilled monoglycerides with different particle size (DMG‐45 and DMG‐75) produced different responses.…”

“…15 This improvement has been ascribed to the emulsifiers ability for strengthening the gluten network, increasing dough extensibility 15 and dough volume, 16 which in turn was attributed to the formation of aggregates with gluten proteins. 19 However, wileyonlinelibrary.com/jsfa that effect cannot be explained only by the emulsifier chemical structure, given that distilled monoglycerides with different particle size (DMG-45 and DMG-75) produced different responses. Dough stability during fermentation was greatly dependent on the emulsifier tested, and only lecithin and DMG-45 extended the stability of the dough longer than the control.…”

“…It has been previously reported that a higher degree of gluten polymerization during baking results in higher firmness of the baked products. 11 At the same time, emulsifiers, like SSL or DATEM interact with gluten, changing the solubilization of polymeric aggregates and that interaction was dependent on the type of emulsifier, 19 particularly SSL reduces the incorporation of gliadins into the gluten network having a direct effect on the subsequent polymerization during baking, 11 and in turn affecting crumb firmness. Therefore, at the level of hydration used in the present study, emulsifiers contributed to increase dough aeration and in consequence wileyonlinelibrary.com/jsfa PCA of the experimental data obtained containing emulsifiers resulted in two principal components explaining 48.3% and 22.0% of the data variation ( Fig.…”