Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor

Min, Byoung Koun; Salt, Louise J.; Wilde, Peter J.; Kosík, Ondřej; Hassall, Kirsty L.; Przewieslik-Allen, Alexandra M.; Burridge, Amanda J.; Poole, Mervin; Snape, J. W.; Wingen, Luzie U.; Haslam, Richard P.; Griffiths, Simon; Shewry, Peter R.

doi:10.1016/j.fochx.2020.100093

Cited by 17 publications

(19 citation statements)

References 21 publications

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“…Nonetheless, experimental evidence proving the proposed actions of flour lipids (and their enzymatically released hydrolysis products) on gas cell interfaces in dough is still lacking. Very recently, a comparable study was published that reached similar conclusions (Min et al., 2020).…”

Section: Mechanisms Whereby Wheat Endogenous Lipids Impact Fresh Breasupporting

confidence: 65%

“…A number of researchers have investigated relationships between DL lipid level and/or composition, DL foaming, surface tension and/or surface rheology, and/or bread LV and/or crumb structure (Gerits, Pareyt, Masure, et al, 2015b;Min et al, 2020;Primo-Martín et al, 2006;Salt, González-Thuillier, et al, 2018). Primo-Martin et al (2006) used two lipases with different substrate specificity in bread making.…”

Section: Dough Liquormentioning

confidence: 99%

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Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms

Melis

Delcour

2020

Comp Rev Food Sci Food Safe

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While wheat (Triticum aestivum L.) flour contains only low levels of lipids (2.0% to 3.0%), they tremendously affect fresh bread quality. They are either starch (30% to 40%) or nonstarch (60% to 70%) lipids. While the former are important in bread staling, they affect neither bread loaf volume nor crumb structure as they are only set free at the very end of the baking process and prior to that they are not available because of their location inside starch granules. This review mainly focuses on wheat nonstarch lipids and how they impact on bread quality. Traditional approaches for investigating their role in bread making have been to use flours varying in bread making quality, to defat and reconstitute flour with (fractions of) the extracted lipids and/or to supplement flour with lipids from wheat or other sources. More recently, lipases have been successfully applied to investigate how wheat lipids affect bread making. It is generally accepted that their impact on bread loaf volume and crumb structure largely if not entirely relates to that on bread dough gas cells stability. However, today there are still different views and hypotheses on the mechanism(s) whereby they impact fresh bread quality. This review first defines and introduces the key terms, concepts, and theories related to lipids, lipases, and bread making. Next, the effects that wheat endogenous lipids and their enzymatically released hydrolysis products have on fresh bread properties and the mechanisms whereby they exert these effects are reviewed. 2 LIPIDS 2.1 Definition and classification Lipids are an extremely diverse group of natural compounds for which no widely accepted definition exists. They exhibit greater structural variety than other classes of biological molecules (such as proteins and polysaccharides) and are similar only in that they are largely hydrophobic and only sparingly soluble in water (Voet,

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Section: Mechanisms Whereby Wheat Endogenous Lipids Impact Fresh Breasupporting

confidence: 65%

Section: Dough Liquormentioning

confidence: 99%

Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms

Melis

Delcour

2020

Comp Rev Food Sci Food Safe

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“…Polar lipids are structural components of membranes, with the galactolipids being characteristic of the membranes of the amyloplasts (modified plastids), which contain the starch granules ( Haschke et al, 1990 ). Recent studies have focused on surface-active galactolipids which are present in the air-water interface surrounding the gas bubbles in dough and may contribute to their stability ( Schaffarczyk et al, 2014 ; Salt et al, 2018 ; Melis et al, 2020 ; Min et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Accumulation and deposition of triacylglycerols in the starchy endosperm of wheat grain

González-Thuillier

Pellny

Tosi

et al. 2021

Journal of Cereal Science

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A combination of lipidomics, transcriptomics and bioimaging has been used to study triacylglycerol synthesis and deposition in the developing starchy endosperm of wheat. The content of TAG increased between 14 and 34 days after anthesis, from 50 to 115 mg/100 g dry wt and from about 35 to 175 mg/100 g dry wt in two experiments. The major fatty acids were C16 (palmitic C16:0 and palmitoleic C16:1) and C18 (stearic C18:0, oleic C18:1, linoleic C18:2 and linolenic C18:3), with unsaturated fatty acids accounting for about 75–80% of the total throughout development. Linoleic acid (C18:2) was the major component at all stages and the proportion increased during development. Transcript profiling indicated that predominant route to TAG synthesis and oil accumulation is via the Kennedy pathway and diacylglycerol acyltransferase (DGAT) activity. Confocal microscopy of stained tissue sections showed that TAG accumulated in droplets which are associated with protein and concentrated in the starchy endosperm cells below the sub-aleurone cells. Transcripts encoding 16kd oleosins were also expressed, indicating that the oil droplets are in part stabilised by oleosin proteins.

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“…(2020), and Min et al. (2020), the above phases 1 and 2 were subjected to a second centrifugation step to discard the lipids. Although both approaches have merit, in our view these lipids are to be considered as an integral part of DL/BL as they accompany the dough/batter aqueous phase and thus apparently are not strongly bound to the protein–starch matrix (see Section 2.1.1).…”

Section: Uf As a Tool To Study The Role Of Dough/batter Aqueous‐phasementioning

confidence: 99%

“…UF was also used to assess the contribution of hydrated gluten proteins to dough rheology (Georgopoulos et al., 2004, 2006; Kuktaite et al., 2005). Later on, the protein (Gan & Schofield, 1998; Salt et al., 2005; Sancho et al., 2008) and lipid (Gerits et al., 2015; Janssen, Wouters, Linclau, et al., 2020; Melis, 2019; Salt et al., 2018) compositions of wheat DLs as well as their foaming properties (Liu et al., 2020; Pauly et al., 2014; Turbin‐Orger, Della Valle, et al., 2015), bulk viscosity ( η bulk ) (Liu et al., 2020; Pauly et al., 2014; Turbin‐Orger, Della Valle, et al., 2015), and A–W interfacial properties (Melis, 2019; Min et al., 2020; Primo‐Martín et al., 2006; Salt et al., 2006, 2018; Turbin‐Orger, Della Valle, et al., 2015) were studied. Recently, Janssen, Wouters, Pareyt, et al.…”

Section: Uf As a Tool To Study The Role Of Dough/batter Aqueous‐phase...mentioning

confidence: 99%

Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system

Janssen

Delcour

2021

Comp Rev Food Sci Food Safe

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Proper gas cell stability during fermentation and baking is essential to obtain high‐quality bread. Gas cells in wheat dough are stabilized by the gluten network formed during kneading and, from the moment this network locally ruptures, by liquid films containing nonstarch polysaccharides (NSPs) and surface‐active proteins and lipids. Dough liquor (DL), the supernatant after ultracentrifugation of dough, is a model system for these liquid films and has been extensively studied mostly in the context of wheat bread making. Nonwheat breads are often of lower quality (loaf volume and crumb structure) than wheat breads because their doughs/batters lack a viscoelastic wheat gluten network. Therefore, gas cell stabilization by liquid film constituents may be more important in nonwheat than in wheat bread making. This manuscript aims to review the knowledge on DL/batter liquor (BL) and its relevance for studying gas cell stabilization in wheat and nonwheat (rye and oat) bread making. To this end, the unit operations in wheat, rye, and oat bread making are described with emphasis on gas incorporation and gas cell (de)stabilization. A discussion of the knowledge on the recoveries and chemical structures of proteins, lipids, and NSPs in DLs/BLs is provided and key findings of studies dealing with foaming and air–water interfacial properties of DL/BL are discussed. Next, the extent to which DL/BL functionality can be related to bread properties is addressed. Finally, the extent to which DL/BL is a representative model system for the aqueous phase of dough/batter is discussed and related to knowledge gaps and further research opportunities.

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Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor

Cited by 17 publications

References 21 publications

Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms

Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms

Accumulation and deposition of triacylglycerols in the starchy endosperm of wheat grain

Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system

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