Bread baked from wheat/rice mixed flours using liquid-crystalline lipid phases in order to improve bread volume

A comparison of equilibrated lipid water systems and the effect of added lecithin on dough rheology of flour milling-streams

“…Consequently, also Ñours giving a weaker gluten can be sig-niÐcantly improved by an added lamellar phase. Improved loaf volume was observed when a lamellar lecithin was added to a dough where part of the wheat Ñour was substituted by rice Ñour (Rajapaksa et al 1983).…”

“…This Ðlm stability can be increased by adding lecithin in its lamellar phase. An improved baking performance was shown when lecithin was added as liposomes to wheat Ñour dough and dough made with mixed wheat and rice Ñours (Carlson 1981 ;Rajapaksa et al 1983). The stress-relaxation modulus in rheological experiments also increased when lecithin was added to wheat Ñour dough in its lamellar phase (Eliasson and Tjerneld 1990 ;Larsson and Eliasson 1996a,b).…”

Nutritional enrichment of bakery products by supplementation with nonwheat flours

“…135 Rice flour has been used successfully in a 1:1 ratio with wheat flour to produce bread. 136 It was observed that the lamellar liquid crystalline phase of lipids in the form of liposomal dispersion was at 2%, a highly effective surfactant in increasing bread volume for such mixed flours. The hydration of medium and short rice grains before milling into flour and blending has been found to improve the baking quality of baked products.…”

“…Sensory and Nutritional Qualities of Breads Supplemented with Pigeon Pea FlourLevels of supplementation iReproduced from Gayle, P. E., Knight, E. M., Adkinis, J. S., and Harland, B. F., Cereal Chem.,63,136, 1986. With permission.…”