Lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices

Abstract

The use of fruits, legumes and ancient grains for breadmaking applications is receiving 25 particular attention since they involve nutrient dense grains with proven health-promoting attributes. Dilution by 34% of the basic wheat flour matrix by accumulative ternary addition of 27 heat moisture treated teff, chestnut and chickpea flours did significantly impact both the 28 extractability and the distribution of lipid subfractions in composite flours, doughs and breads, 29 and induced dynamics in lipid binding over mixing, fermentation and baking steps. A preferential 30 covalent lipid binding to the inside part of the starch granules takes place sequentially during 31 breadmaking steps at the expenses of both accessible free lipids and lipids initially bound non-32 covalently to the gluten/non gluten proteins and to the outside part of the starch granules. Larger 33 accumulation of starch lipids over mixing encompassed smaller extent of starch hydrolysis in 34 fresh breads and smaller slowly digestible starch formation, while higher increase of starch lipids 35 after fermentation and baking led to a bigger extent of starch digestibility and to a more 36 prominent formation of slowly digestible starch fraction but to lower volume in fresh breads. 37 Extensive binding of either protein bounded lipids or free lipids over fermentation and baking 38 provided breads with promoted specific volume and anti-radical activity and slower 39 retrogradation kinetics on ageing, respectively.