Effect of Lipid Oxidation on Dough Bleaching

Mercier, Mathieu; Gélinas, Pierre

doi:10.1094/cchem.2001.78.1.36

Cited by 8 publications

(5 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to the inventors, other advantages are (i) no excess formation of FAs (with regard to off‐flavors and/or yeast activity), (ii) a dough bleaching effect, and (iii) no hydrolysis of shortening, oil, or milk fat added to the dough. A dough bleaching effect, as measured by beta ‐carotene degradation, was also observed earlier by Mercier and Gélinas () when adding a lipase (AY30 from Amano Enzyme [Ill., U.S.A.]) together with sunflower oil and linoleic acid.…”

supporting

confidence: 78%

Lipases and Their Functionality in the Production of Wheat‐Based Food Systems

Gerits

Pareyt

Decamps

et al. 2014

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

In the last several decades, food industries have increasingly used lipases as a result of the functional versatility of these enzymes and their potential beneficial effects in terms of processing and product quality. This review article discusses lipases and their functional effects during cereal-based food processing with a focus on the production of bread and cakes. Their dough and batter intermediates, respectively, are essentially semi-solid foams that upon baking are converted into solid cellular sponges. In both cases, the lipid fraction(s) from wheat (in the case of bread and cake), egg and/or bakery fat (in the case of cake) exert major roles in gas incorporation and stabilization in the cited semi-solid foams. An up-to-date overview on the (potential) substrates, the different lipase enzymes, their action mechanism, their functionality, and how they impact bread and cake quality is presented. We also hypothesize on how the observed effects can be interpreted in terms of the altered lipid chemistry.

show abstract

supporting

confidence: 78%

Lipases and Their Functionality in the Production of Wheat‐Based Food Systems

Gerits

Pareyt

Decamps

et al. 2014

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…In the field of food science, salt is generally considered to be an important chemical compound (additive), since it not only affects palatability or taste, but also affects the structural and physical properties of food. There is a long history of excellent studies documenting the various properties of salt (Cardoso et al, 2008;Mercier and Gelinas, 2001;Gou et al, 2003;Ishikawa et al, 2006;Kuda et al, 2007;Murphy et al, 1998;Rowe et al, 2009;Shigematsu et al, 2007;Sofos, 1983;Steel and Torrie, 1980;Kaewmanee et al, 2011;Toyosaki et al, 2006;Ukai et al, 2008;Vardhanabhuti and Foegeding, 2008;Wang et al, 2011). In our study, a number of interesting findings have suggested that the presence of salt in the fermentation process accelerates dough fermentation.…”

Section: Introductionmentioning

confidence: 53%

Effects of Salt on Wheat Flour Dough Fermentation

Toyosaki¹,

Sakane²

2013

AJFST

View full text Add to dashboard Cite

Most food chemistry characteristics in the dough fermentation of salt are not solved. Effects of salt on the acceleration process of wheat flour dough fermentation were studied, respectively. The mechanism of dough expansion influenced by salt and yeast was also investigated. The dough expansion rate with no salt reached a maximum of 18% in the 50 min dough fermentation time. In contrast, dough with 2.0% salt reached an expansion rate of 96% in 30 min of fermentation. Furthermore, the maximum dough expansion rate with 8.0% salt was 58% in 20 min. Lipid peroxidation catalyzed by baker's yeast was observed in the dough fermentation process following the addition of salt. Although the baker's yeast catalyzed lipid peroxidation salt triggered the reaction. The hydroperoxide produced in the induced lipid peroxidation reaction was found to play an unspecified role in the expansion phenomenon of dough. Based on these findings, we examined how salt is associated with the dough fermentation phenomenon. We hypothesized that the presence of salt would induce the following two chemical phenomena: 1) Salt enhances cross-linkages between gliadin and glutelin, which in turn leads to increased gluten content. 2) While baker's yeast catalyzes lipid peroxidation, salt potentiates this reaction. We speculated that hydroperoxide, produced in lipid peroxidation, would accelerate the dough fermentation process, thereby resulting in a higher dough expansion rate. These results revealed some new findings in the biochemical effects of salt in bread making, which could break new ground in the bread-making industry.

show abstract

“…Aerobic mixing of flour and water results in the loss of free fatty acids within 10 min, but not the loss of other nonphosphorus lipids. Losses of free fatty acids can occur through lipoxidase oxidation of essential fatty acids and concomitant enzymatic oxidation of free fatty acids (Mercier & Gélinas, 2001).…”

Section: Source: Compiled By the Authorsmentioning

confidence: 99%

Technological and nutritional benefits of amaranth groats in breadmaking

Mykolenko¹,

Aliieva²,

Aliiev³

et al. 2022

Scientific Horizons

View full text Add to dashboard Cite

To increase the nutritional value of wheat bread as a staple food using non-conventional wholesome floury ingredients should meet high expectations of consumers. The study was aimed to investigate the effect of amaranth groats application into breadmaking focused on the technological qualities and biological value of wheat bread enriched with onion powder and safflower oil. The influence of scalded amaranth groats on the bread quality was measured by technological, physical, chemical, instrumental, and computational methods analysing raw materials and developed products. The use of the amaranth grain-derived ingredient at 4-8% as a valuable plant source in the wheat bread formulations enhanced the product consumer characteristics. The proofing of dough of the developed formulations was intensified followed by 6-20% increase in the bread specific volume and better organoleptic properties of bread. Amaranth groats showed high amino acid score for lysine (156%), phenylalanine and tyrosine (125%), and scores for threonine, valine, and cysteine were 2-fold to wheat flour scarce in bioactive compounds. The developed wheat-amaranth bread had an improved amino acid composition due to an increase in the number of essential amino acids, a 2.6 times higher protein utility, contributing to its digestibility. The main factor in changing the fatty acid composition of the developed products was the introduction of safflower oil with a high content of linoleic acid into the product. Introduction of scalded amaranth groats into bread formulations with vegetable-based additives is promising way to attribute the product with therapeutic, and health-improving properties

show abstract

Effect of Lipid Oxidation on Dough Bleaching

Cited by 8 publications

References 10 publications

Lipases and Their Functionality in the Production of Wheat‐Based Food Systems

Lipases and Their Functionality in the Production of Wheat‐Based Food Systems

Effects of Salt on Wheat Flour Dough Fermentation

Technological and nutritional benefits of amaranth groats in breadmaking

Contact Info

Product

Resources

About