2008
DOI: 10.1002/ejlt.200700247
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Interaction between amino acid degradation, sensory attributes and lipid peroxidation in wheat rolls

Abstract: The influence of lipid peroxidation and heating duration on the amino acid pattern of wheat rolls was assessed in a model baking test. Therefore, three different types of dough were prepared including dough without any fat and two doughs with fat. To estimate the impact of lipid peroxidation products on the amino acid pattern, the two doughs containing fat were both made with rapeseed oil, one with fresh oil, the other with oxidised rapeseed oil. All kinds of dough were baked for three different duration times… Show more

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Cited by 6 publications
(1 citation statement)
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“…It is well known, however, that FFA is not suitable to be used as performance indicator for frying oils . Besides, most commercial coatings are composed of several ingredients, each individual component capable of impacting negatively or positively the frying oil performance . According to Römer et al , the presence of lipid peroxidation products in rapeseed oil resulted in a significant degradation of amino acids in wheat rolls with negative impact on overall sensory scores.…”
Section: Introductionmentioning
confidence: 99%
“…It is well known, however, that FFA is not suitable to be used as performance indicator for frying oils . Besides, most commercial coatings are composed of several ingredients, each individual component capable of impacting negatively or positively the frying oil performance . According to Römer et al , the presence of lipid peroxidation products in rapeseed oil resulted in a significant degradation of amino acids in wheat rolls with negative impact on overall sensory scores.…”
Section: Introductionmentioning
confidence: 99%