Lipids in bread making: Sources, interactions, and impact on bread quality

Pareyt, Bram; Finnie, Sean; Putseys, Joke; Delcour, Jan A.

doi:10.1016/j.jcs.2011.08.011

Cited by 279 publications

(259 citation statements)

References 89 publications

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“…During fermentation, as a result of the yeast activity, glucose converts into carbon dioxide and ethanol. The produced carbon dioxide first saturates the dough aqueous liquor phase and then diffuses to pre-existing gas bubbles and so an initial expansion of dough can be observed (Pareyt et al 2011). The results of the expansion of dough during fermentation are shown in Table 1.…”

Section: Expansion Of Doughmentioning

confidence: 99%

Effect of coated and uncoated ground flaxseed addition on rheological, physical and sensory properties of Taftoon bread

et al. 2014

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Flaxseed is used to fortify bread. In order to reduce cyanogenic glycosides compounds of flaxseed, ground flaxseed was incubated at 30°C and heated in a kitchen microwave oven. The cyanogenic compounds of flaxseed were reduced to 13.4 %. Treated ground flaxseed was coated with Arabic gum solution containing ascorbic acid and hydrogenated fat and was stored at 25°C for 80 days in order to prevent oxidation of flaxseed oil. Results showed that oxidation in coated samples was lower than that in control samples and that there was a significant difference between them (p<0.01). Coated and uncoated ground flaxseed was added to wheat flour in 5, 15 and 25 % levels in order to produce fortified Taftoon bread. Rheological, physical and organoleptic tests were carried out in order to evaluate dough and bread properties. Results showed that with increasing coated and uncoated ground flaxseed percentages, a decrease in water absorption and an increase in stability, dough development and relaxation time of dough occurred. The lowest water absorption was observed by adding 25 % coated ground flaxseed with hydrogenated fat. The highest dough development and dough stability time were observed by adding 25 % coated ground flaxseed with Arabic gum. Results indicated that coated and uncoated ground flaxseed has a good effect on decreasing the staling rate compared to the control bread. Results of organoleptic test showed that bread with 5 and 15 % coated and uncoated ground flaxseed had better acceptability.

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Section: Expansion Of Doughmentioning

confidence: 99%

Effect of coated and uncoated ground flaxseed addition on rheological, physical and sensory properties of Taftoon bread

et al. 2014

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“…The carbohydrate group of a glycolipid can provide a stable structure for dough through hydrogen bonding with the polar amino acid groups of gliadin and starch (41). The phospholipids interact with gliadin as well, which helps stabilize gas cells in dough (28). Hoseney et al (22) found that the simultaneous bonding between free monogalactosyldiglycerol (MGDG) and DGDG and gliadin and glutenin restored carbon dioxide retention of the lipoprotein complex and improved bread loaf volume.…”

Section: Effects Of Aging New Crop Wheat and Flour On Breadmaking Quamentioning

confidence: 99%

“…Lipids are present in small amounts in the whole wheat kernel (2.5-3.3%) (4) and refined flour (2.0-2.5%) (28). These endogenous lipids affect flour baking quality through the stabilization (polar lipids and saturated FFA) and destabilization (nonpolar lipids and unsaturated fatty acids) of gas cells in dough.…”

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confidence: 99%

Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition

Mense¹,

Faubion²

2017

Cereal Foods World

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Freshly harvested wheat goes through an aging process between harvest and milling (31). This process, sometimes called "sweating, " is thought to affect the baking quality of flour produced from new crop wheat (31). Changes that occur in freshly harvested wheat can cause variations in the baking quality of milled flour (34). Consequently, bakers must adjust their formulations and production processes in an attempt to correct for these variations. Their attempts generally are unsuccessful, however, because the causes of inconsistencies in quality encountered when baking breads and cakes using flour from new crop wheat have not yet been verified. Changes occurring in both new crop wheat and milled flour should be identified, measured, and understood, so efforts can be made to limit the quality variations that bakers experience (34).Storing freshly harvested wheat (hard and soft) prior to milling is known to improve baking quality of refined flour (31,34,35). Studies also have demonstrated that the baking quality of freshly milled refined wheat flour (hard and soft) improves as the flour ages (5,31,34). Unlike refined flour, the baking quality of whole wheat flour is believed to decrease over time (37).Whole wheat flour contains, in addition to the starchy endosperm, the bran and germ components. Whole wheat milling increases the neutral lipids content of the flour compared to polar lipids because the germ and aleurone layers contain higher percentages of neutral lipids (24). When stored together, the bran and germ have a synergistic effect on lipid stability due to the release by the bran of lipases, which hydrolyze esterified fatty acids into free fatty acids (FFA) (17,18). The germ releases lipoxygenase, which reacts with the FFA and starts the process of oxidative degradation (7,17,18). Because the whole wheat kernel contains more unsaturated fatty acids (≈80%) than does refined flour (≈77%) (23), lipid degradation in whole wheat flour is likely. Thus, changes in lipid composition appear to play a role in reducing the baking quality of whole wheat flour (18).Lipids are present in small amounts in the whole wheat kernel (2.5-3.3%) (4) and refined flour (2.0-2.5%) (28). These endogenous lipids affect flour baking quality through the stabilization (polar lipids and saturated FFA) and destabilization (nonpolar lipids and unsaturated fatty acids) of gas cells in dough. Detrimental changes in the lipid fraction during storage of both refined and whole wheat flours, therefore, could affect bread quality. Flour Lipids in BakingStudies have shown that polar lipids in flour improve baking quality and reduce crumb firming, whereas neutral lipids negatively affect loaf volume and produce a hard crumb (24,29,30). The addition of nonpolar lipids to flour has been found to decrease loaf volume (13,25). Chung et al. (8) reported that as the nonpolar/polar lipid ratio decreased loaf volume increased for hard red winter (HRW) wheat flour.Glycolipids and phospholipids have both polar and nonpolar characteristics (33). Although t...

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“…Lipídios cristalinos com pontos de fusão mais elevados, que permanecem sólidos no final da prova são mais eficazes para a retenção de gás, porque gotículas de óleo não adsorvem na interface líquido-gás. Óleo ou gordura com ponto de fusão mais baixo e, portanto, pouco ou nenhum cristais de lipídios presentes durante a prova, não provocam as mesmas melhorias na qualidade do pão, atribuídos a gordura sólida (PAREYT et al, 2011).…”

Section: Gorduraunclassified

“…Durante o fabrico de shortening, os lipídios são (parcialmente ou totalmente) hidrogenados para aumentar o seu teor de sólidos. Shortenings são geralmente feitos de uma fase de óleo e uma fase lipídica sólida e, portanto, são considerados como material semiplástico (PAREYT et al, 2011).…”

Section: Gorduraunclassified

Estudo da estrutura de massas de pães elaboradas a partir de diferentes processos fermentativos

Aquino¹

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Lipids in bread making: Sources, interactions, and impact on bread quality

Cited by 279 publications

References 89 publications

Effect of coated and uncoated ground flaxseed addition on rheological, physical and sensory properties of Taftoon bread

Effect of coated and uncoated ground flaxseed addition on rheological, physical and sensory properties of Taftoon bread

Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition

Estudo da estrutura de massas de pães elaboradas a partir de diferentes processos fermentativos

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