Lipid interactions in breadmaking
| Autor: | Neil O. Carr, Frazier Peter John, N. W. R. Daniels |
|---|---|
| Rok vydání: | 1992 |
| Předmět: |
chemistry.chemical_classification
Glutens food and beverages Mesophase General Medicine Bread Gluten Industrial and Manufacturing Engineering Fats chemistry Biochemistry Lipid binding lipids (amino acids peptides and proteins) Cooking Function (biology) Bread making Triticum Food Science Plant Proteins |
| Zdroj: | Critical reviews in food science and nutrition. 31(3) |
| ISSN: | 1040-8398 |
| Popis: | Both the natural lipids of flour and added fats are known to play an important role during the production of bread. In this review, the chemical and physical interactions of fat have been assessed in an attempt to explain these technological functions. Particular emphasis has been placed on the “binding” or complexing of lipid by flour proteins during the development of dough. While publications in this field have frequently been contradictory, evidence now indicates that observed lipid binding may involve lipid mesophase transformation and the nonspecific occlusion of lipid phases within the gluten network. The significance of these suggested events has been compared with current theories of lipid function in the breadmaking process. |
| Databáze: | OpenAIRE |
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