Lipid Binding of Fresh and Stored Formulated Wheat Breads. Relationships with Dough and Bread Technological Performance

Abstract

Lipid binding in fresh and stored soured started breads formulated with nonfat [sodium carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), fungal α-amylase-and fat–monoglycerides (MGL), diacetyl tartaric acid ester of mono-diglycerides (DATEM) and sodium stearoyl lactylate (SSL)] additives were determined. Results were correlated with dough and bread technological performance during breadmaking and storage. A preferential binding of the added SSL to the starch with a concomitant displacement of endogenous polar lipids from starch to gluten was observed. Monoglycerides partly bound to the starch and partial remained in the pool of free lipids with displacement of endogenous polar lipids from gluten to starch and free fractions. Addition of DATEM induced similar changes as SSL in association pattern and as MGL in polar lipid translocation. Hydrocolloids showed preferential bindings to the gluten (CMC) and to the starch (HPMC) respectively, associated to a significant displacement of endogenous neutral gluten-bounded lipids to the starchy fraction (CMC) and to a significant release of both starch- and gluten-bonded lipids (HPMC). Addition of α-amylase promoted both a release of endogenous bonded lipids and a binding of glycolipids to the starch whereas the sourer starter induced disaggregation of the starch– and gluten–lipid complexes. Suitable trends in bread lipid parameters for high fermentative power, delayed starch gelatinization, edible fresh bread and reduced bread staleness corresponded to high values of neutral lipids of bonded fractions and high total glycolipid content achieved by the incorporation of SSL and/or CMC into dough formulation.

Influence of Hydrocolloids on Batter Properties and Textural Kinetics of Sponge Cake during Storage

“…In the case of the inclusion of HPMC, the highest E a value obtained was potentially due to the inhibition of amylopectin retrogradation as HPMC preferential binds to starch (Collar et al . ).…”

Cellulose Derivatives

“…The addition of cellulose gum was also found to reduce the firming of the crumb during storage. Collar et al (2001) found lower firming rates in bread with added cellulose gum which may be attributed to the increase in starchy lipids through the preferential binding of cellulose gum to gluten leading to the displacement of nonstarchy lipids from the starch. Cellulose gum has also been found to counter some of the deleterious nature of freezing on frozen dough (Sharadanant and Khan, 2003).…”

Structural analysis of fructans produced by acetic acid bacteria reveals a relation to hydrocolloid function

“…HPMC is a good gelling agent in forming intermolecularly stabilized networks, which consist of multiple polymer chains entrapping high amounts of solvents such as water (Tritt-Goc, Kowalczuk, & Pislewski, 2005). Furthermore, this polymer was shown to enhance the hydration and water binding capacities of gluten (Barcenas, De la O-Keller, & Rosell, 2009) and proposed to inhibit starch retrogradation (Collar, Martinez, & Rosell, 2001;Guarda et al, 2004). Due to these different physicochemical properties, HPMC avoids extensive moisture loss during baking and, therefore, is supposed to soften the crumb and retard staling of wheat breads.…”