Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: A focus on gas cell stabilization mechanisms

Gerits, Lien; Pareyt, Bram; Masure, Hanne G.; Delcour, Jan A.

doi:10.1016/j.foodchem.2014.09.064

Cited by 36 publications

(48 citation statements)

References 26 publications

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“…Differential scanning calorimetry DSC analyses revealed significant differences neither in onset and conclusion temperatures nor in enthalpies of starch gelatinization between control dough and dough samples with added lipases, SSL or DATEM, as recently demonstrated in Gerits, Pareyt, Masure, and Delcour (2015). AP crystal melting is a starch granule internal event (Pauly, Pareyt, De Brier, Fierens, & Delcour, 2012).…”

Section: Resultsmentioning

confidence: 64%

Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids

Gerits

Pareyt

Delcour

2015

LWT - Food Science and Technology

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a b s t r a c tStarch is widely used in food industry because of its unique gelling, thickening and stabilizing capacities. These characteristics are impacted by added surfactants. However, less is known about whether and, if so, how wheat endogenous lipids impact the swelling behaviour of starch granules. We here used three different lipases (Lecitase Ultra, Lipopan F and Lipolase) with known impact on the endogenous lipid composition and two surfactants (diacetyl tartaric esters of mono-and diacylglycerols and sodium stearoyl lactylate) for studying the impact of (endogenous) lipids on starch rheology and carbohydrate leaching. The study revealed that although amylose-lipid inclusion complex formation affects wheat starch swelling and carbohydrate leaching, there is no causal relation between the two latter phenomena. Both their location and type affect the impact of lipids on starch swelling. Next to the complex forming ability of lipid(-like) components, their ability to shield starch granules from water by forming lipophilic layers also affects starch granule swelling because it delays water absorption and increases starch granule rigidity.

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Section: Resultsmentioning

confidence: 64%

Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids

Gerits

Pareyt

Delcour

2015

LWT - Food Science and Technology

Self Cite

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“…Physical changes during storage 3.1.1. Specific volume and moisture content As in Gerits, Pareyt, Masure, et al (2015), the use of Lecitase Ultra, Lipopan F (0.5 mg EP/kg flour) or SSL (0.5% on flour basis) (Table 1) significantly increased bread specific LV. Addition of Lipolase (0.5 mg EP/kg flour) on 100 g flour scale bread making decreased specific bread LV.…”

Section: Resultsmentioning

confidence: 77%

“…Grains from wheat cultivar Claire were from Limagrain (Rothwell, UK) and milled into flour as in Gerits, Pareyt, Masure, et al (2015) using the milling diagram of Delcour, Vanhamel, and De Geest (1989). Milling yield of straight grade flour was 69.4%.…”

Section: Methodsmentioning

confidence: 99%

“…Calcium propionate (0.25 g/100 g flour) was used to control mould growth during bread storage. Bread loaf volume (LV) and crumb moisture content were analysed as in Gerits, Pareyt, Masure, et al (2015).…”

Section: Dough and Bread Makingmentioning

confidence: 99%

“…Lecitase Ultra, Lipopan F and Lipolase) were selected based on their difference in selectivity towards different endogenous lipid classes (Gerits et al, 2014;Gerits, Pareyt, Masure, & Delcour, 2015) which, in turn, yields a different impact on starch swelling and different bread loaf volumes (Gerits et al, 2014). Interestingly, their use in a bread making protocol significantly but to similar extent increased the formation of AM-L complexes over that present in control dough to which no lipase had been added .…”

Section: Introductionmentioning

confidence: 99%

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