Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor

Abstract

Doughs were prepared from a single variety breadmaking flour (cv. Hereward), from three successive harvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase from dough, known as dough liquor (DL), was prepared by ultracentrifugation and its physico-chemical properties were investigated. Surface tension and interfacial rheology, showed that the interface of DL was lipid-dominated and that 2013 DL had a different type of interface to 2011 and 2012 DL. This data was consistent with the improved foam stability observed for 2013 DL and with the types of lipids identified. All foams collapsed quickly, but the most stable foam was from 2013 DL with 89.2% loss in foam, followed by 2011 DL with 91.7% loss and 2012 had the least stable foam with a loss of 92.5% of the foam structure. Glycolipids (DGDG and MGDG) were enriched in 2013 DL, and were also present in DL foam, contributing towards improved stability. Neutral lipids, such as FFAs, were enriched in DL foams contributing towards instability and rapid foam collapse. Baking trials using 2012 and 2013 flour, showed increased loaf volumes and gas bubble diameter in 2013 bread compared to 2012 bread, highlighting the potential impact that surface active polar lipids, enriched in the aqueous phase of dough, could have on improving breadmaking quality.

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

“…Similarly, Salt, González‐Thuillier, et al. (2018) related enrichment of polar lipids (mainly DGDGs and MGDGs) in DL to positive effects on bread LV as a result of improved dough gas cell stability. They isolated and characterized DL from dough prepared from bread making flour produced from a single wheat cultivar from three successive harvests.…”

“…(1946). Since then, its composition, properties, and/or their relation with bread quality have been studied by several research groups (Gerits, Pareyt, Masure, et al., 2015b; MacRitchie, 1976a; Pauly, Pareyt, Fierens, & Delcour, 2014a; Primo‐Martín, Hamer, & de Jongh, 2006; Sahi, 1994, 2003; Salt, González‐Thuillier, et al., 2018; Salt, Robertson, Jenkins, Mulholland, & Mills, 2005; Salt, Wilde, et al., 2006; Turbin‐Orger et al., 2015b). DL is generally considered to be a fraction representative of the liquid films surrounding gas cells in dough.…”

“…DL is generally considered to be a fraction representative of the liquid films surrounding gas cells in dough. Its composition and properties are therefore believed to provide information about (components responsible for) direct gas cell stabilization in dough (Gerits, Pareyt, Masure, et al., 2015b; Primo‐Martín et al., 2006; Salt, González‐Thuillier, et al., 2018; Salt, Wilde, et al., 2006).…”

“…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).…”

Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making

“…shotgun lipidomics) [as reviewed by Wenk, 2005, 2010and Dehairs, Derua, Rueda-Rincon, & Swinnen, 2015. Lipid profiling of wheat whole meal, flour, and starch (Finnie et al, 2009;Finnie, Jeannotte, Morris, Giroux, & Faubion, 2010), milling and pearling fractions (González-Thuillier et al, 2015), and flour, dough liquor, and dough liquor foam (Salt et al, 2018) with electrospray ionization tandem MS (ESI-MS/MS) already allowed identification and quantification of different wheat glycolipid and phospholipid classes and the analysis of their distinctive acyl groups. However, detailed knowledge on the distribution of glycolipids and phospholipids during the different phases of bread making is lacking.…”