Physical aspects of the improvement of dough by fat

Bell, Brenda; Daniels, David; Fisher, N.

doi:10.1016/0308-8146(77)90008-5

Cited by 25 publications

(4 citation statements)

References 20 publications

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“…Monoglycerides have several important effects on breadmaking, but their effects depend on the applied baking process (Bell et al 1977). Several improvements were observed in CSP bread, whereas no improvements were seen in SDP bread in an earlier study (Sawa et al 2009), which is somewhat surprising in light of some different effects of monoglycerides on starch gelatinization and pasting properties when investigated with DSC and RVA (Mira et al 2007;Raphaelides and Georgiadis 2008;Blazek et al 2011).…”

mentioning

confidence: 92%

Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge‐and‐Dough Breadmaking Quality

Hattori

Dupuis²,

Fu³

et al. 2015

Cereal Chem

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mentioning

confidence: 92%

Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge‐and‐Dough Breadmaking Quality

Hattori

Dupuis²,

Fu³

et al. 2015

Cereal Chem

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“…Even in small amounts, lipids play an important role in bread making because of their ability to associate with proteins due to their amphipathic nature and with starch, forming inclusion complexes [11]. The effect of lipids was reviewed for the first time by Bell [12] who divided those effects into two types: chemical and physical effects. The chemical effect is lipid oxidation and the physical effects involve: lubrication, foam forming and involvement of hydrogen, hydrophobic bonds and delayed carbon dioxide release [13].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

Laze

Arapi

Ceca

et al. 2019

Period. Polytech. Chem. Eng.

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The purpose of this study was to evaluate the chemical parameters and amino acid content in 10 genotypes of soft Albanian wheat organically grown and collected during the summer seasons of 2014. The thin layer chromatography method was used for the identification the content of amino acids and spectrophotometry was used to determine the concentration of indentified amino acids. The results exhibited high protein content (13.73 % - 17.32 %) and relative high content of total amino acid content (6.3 % - 10.9 %). The most abundant of all amino acids was glutamic acid (in all genotypes) and cysteine (PZA 1, PZA 2, PZA 3, PZA 4, PZA 5, PZA 6, PZA 7, and PZA 10).

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“…Besides delaying retrogradiation of bread, due to a better gas retention, the addition of fat could result in a higher loaf volume as well as a softer texture [3][4][5][6]. An increase in loaf volume is mainly influenced by the type of added fat [1].…”

Section: Introductionmentioning

confidence: 99%

Interaction between amino acid degradation, sensory attributes and lipid peroxidation in wheat rolls

Römer

Majchrzak

Elmadfa

2008

Euro J Lipid Sci & Tech

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The influence of lipid peroxidation and heating duration on the amino acid pattern of wheat rolls was assessed in a model baking test. Therefore, three different types of dough were prepared including dough without any fat and two doughs with fat. To estimate the impact of lipid peroxidation products on the amino acid pattern, the two doughs containing fat were both made with rapeseed oil, one with fresh oil, the other with oxidised rapeseed oil. All kinds of dough were baked for three different duration times (18, 24 and 30 min). The lipid peroxidation status of both rapeseed oils was measured with the peroxide value and the p-anisidine value of the unbaked fat. The amino acid content was analysed by HPLC after acid and alkaline hydrolysis. Besides determining water content and protein content, a sensory analysis was performed. Whereas the amino acid content in the dough without fat was only affected by the baking time, the doughs with rapeseed oil additionally showed a significant increase in amino acid degradation caused by lipid peroxidation products. Especially in the dough prepared with oxidised rapeseed oil, the amino acid content was partly decreased in raw dough without any heating influence. Confirming the influence of lipid peroxidation products in dough prepared with oxidised rapeseed oil, sensory analysis also showed the significantly worst overall score.

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Physical aspects of the improvement of dough by fat

Cited by 25 publications

References 20 publications

Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge‐and‐Dough Breadmaking Quality

Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge‐and‐Dough Breadmaking Quality

Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

Interaction between amino acid degradation, sensory attributes and lipid peroxidation in wheat rolls

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