The effects of pure saturated and unsaturated fatty acids bon breadmaking and on lipid binding, using chorleywood bread process doughs containing a ‘model fat’

Abstract

When a fresh flour dough containing a model fat prepared from pure saturated and unsaturated triglycerides was supplemented with pure oleic or linoleic acids in amounts sufficient to raise the level of unesterified fatty acids to that obtained with a flour badly deteriorated by age, the acids were equally detrimental to loaf volume. Margaric acid added at the same level was not deleterious. Lipid binding studies showed that both unsaturated fatty acids behaved similarly during doughmixing, not only becoming largely 'bound' themselves, but also causing increased binding of glyceryl trioleate and flour lipids. Conversely, margaric acid remained largely 'free' and did not affect the binding of other dough lipid constituents.

Neutral lipids in non‐starch lipid and starch lipid extracts from Portuguese sourdough bread

“…Detrimental effects of unsaturated FA upon loaf volume and overall appearance have been reported to be smaller than expected from changes observed in dough or gluten features; such deleterious effects increase with FA oxidation, and thus also with their level of unsaturation [7,15]. The effects of monoacylglycerols (MAG) -native or deliberately added, upon gelatinization of starch are well known, and have been taken advantage of in many starchcontaining food products.…”

Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough

“…8) Many investigators have reported abundant data on the effects of shortenings on the bread-making of frozen and non-frozen doughs. [9][10][11][12][13][14][15][16][17] We noted in the previous paper that the fatty acid composition of the shortening is important for the expansibility of the frozen dough bread, and the size of lipid droplets in the disperse phase of the bread dough grew large when thawing frozen dough.…”

Effects of Microcapsulated Docosahexaenoic Acid Preparation on Properties of Dough and Bread.

“…There are several studies in which unsaturated fatty acids (linoleic acid, microcapsulated linoleic acid, linolenic acid, eicosapentanoic acid, DHA from fish) or marine oils were used as ingredients for breadmaking (10)(11)(12)(13). However, microcapsulated DHA powder has not yet been tested.…”