Studies on the lipids of flour IV.—Factors affecting lipid binding in breadmaking
| Autor: | P. W. Russell Eggitt, J. B. M. Coppock, N. W. R. Daniels, J. Wendy Richmond |
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| Rok vydání: | 1969 |
| Předmět: |
Nutrition and Dietetics
Chromatography Triglyceride Linoleic acid fungi food and beverages chemistry.chemical_element Nitrogen chemistry.chemical_compound chemistry Lipid binding lipids (amino acids peptides and proteins) Food science Agronomy and Crop Science Mixing chamber Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 20:129-136 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.2740200301 |
| Popis: | The binding of specific lipids during the high-speed mixing of doughs and in the resulting bread was studied in relation to mixer atmosphere. the presence of air was found to cause a fall in the linoleic acid content of the triglyceride lipids, an effect apparently related to the reduction in lipid binding. Replacement of the free lipid of flour (the main source of triglyceride linpleate) by extra shortening fat caused a large increase in bound lipid in doughs mixed either in air or in nitrogen, together with the drop in bread quality and volume observed previously. It was concluded that the natural free lipid of flour plays an important part in modern breadmaking processes both in responding to the atmosphere in the dough mixing chamber and in its effect on the binding of shortening triglyceride during dough development. |
| Databáze: | OpenAIRE |
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