Mechanism of gas cell stabilization in breadmaking. II. The secondary liquid lamellae

Sroan, Baninder Singh; MacRitchie, Finlay

doi:10.1016/j.jcs.2008.07.004

Cited by 85 publications

(77 citation statements)

References 11 publications

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“…Courtin and Delcour (2002) also attributed the default of dough development to gas cells piercing by bran particles. Indeed, for higher dough porosity (!0.5), during fermentation, gas bubbles become connected to each other and would be separated by thin liquid films (Sroan and MacRitchie, 2009;Turbin-Orger et al, 2012) of lower thickness ( 10 mm) than bran particles.…”

Section: About the Mechanisms Of Dough Densification By Bran Additionmentioning

confidence: 99%

Rheological properties of wheat flour dough and French bread enriched with wheat bran

Bleis

Chaunier

Chiron

et al. 2015

Journal of Cereal Science

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Section: About the Mechanisms Of Dough Densification By Bran Additionmentioning

confidence: 99%

Rheological properties of wheat flour dough and French bread enriched with wheat bran

Bleis

Chaunier

Chiron

et al. 2015

Journal of Cereal Science

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“…Lipids at the gas/liquid interface can form detrimental expanded monolayers or condensed monolayers that enhance loaf volume (36). Polar groups such as those of digalactosyldiglycerol (DGDG) and saturated fatty acids can form condensed monolayers that add elastic stability to gas cells.…”

Section: Flour Lipids In Bakingmentioning

confidence: 99%

“…and long-chain unsaturated lipids would be expected to form expanded monolayers that can be compressed, which would decrease loaf volume (36). Glycolipids can form hydrophilic hydrogen bonds and hydrophobic bonds with gliadin and glutenin, respectively (7,22,41).…”

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

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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“…In general, the foaming properties of the non-polar lipids similar to those present in wheat are not particularly good. Nevertheless, lipids are thought to have a great infl uence on the stability of gas cells in dough (MacRitchie, 1983;Gan et al , 1995;Sroan and MacRitchie, 2009). Modifi cation of the lipids by lipase (Castello et al , 1998) has been found to improve the breadmaking properties (Weegels and Hamer, 1992), suggesting that the foaming activity of the intrinsic lipids has considerable room for improvement.…”

Section: Lipidsmentioning

confidence: 99%

Foam formation in dough and bread quality

Wilde

2012

Breadmaking

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Mechanism of gas cell stabilization in breadmaking. II. The secondary liquid lamellae

Cited by 85 publications

References 11 publications

Rheological properties of wheat flour dough and French bread enriched with wheat bran

Rheological properties of wheat flour dough and French bread enriched with wheat bran

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

Foam formation in dough and bread quality

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