+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads



Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads



Food Science and Technology International 23(1): 24-35



The use of pseudocereals, legumes and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven health-promoting attributes. Dilution up to 45% of the basic wheat flour matrix by accumulative ternary addition of teff, green pea and buckwheat flours did significantly impact both the extractability and distribution of lipid subfractions in composite flours, doughs and breads, and induced differentiated dynamics in lipid binding along breadmaking. During mixing, a preferential covalent lipid binding to the inside part of the starch granules takes place at the expenses of both accessible free lipids and lipids initially bound non-covalently to the gluten/non-gluten proteins and to the outside part of the starch granules. During fermentation and later baking a preferential lipid binding to the gluten/non-gluten proteins and to the outside and inside starch granules takes place at the expenses of both a free lipid displacement and a bound lipid translocation to new protein and starch active sites. It can be noticed that the larger the accumulation of both protein- and starch-bound lipids over fermentation and baking, the higher physic-chemical and sensory profiles, and the slower starch hydrolysis, firming and retrogradation kinetics of composite breads were obtained.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 058221238

Download citation: RISBibTeXText

PMID: 27440156

DOI: 10.1177/1082013216653852


Related references

Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads. European Food Research and Technology 238(3): 459-469, 2014

Characterization and utilization of durum wheat for breadmaking: I. Comparison of chemical, rheological, and baking properties between bread wheat flours and durum wheat flours. Cereal Chemistry 71(1): 21-28, 1994

Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain. Food Science and Technology International 23(3): 235-244, 2017

Lipid binding in wheat m flours varying in breadmaking potential. Food Technology 22(9): 107-112, 1968

Characterization and utilization of durum wheat for breadmaking: III. Staling properties of bread baked from bread wheat flours and durum wheat flours. Cereal Chemistry 71(1): 34-41, 1994

Effect of lipid extraction conditions on breadmaking properties of defatted and reconstituted wheat flours. Cereal Foods World 43(7): 522, 1998

Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads. Journal of Cereal Science 56(3), 2012

Dispersibility of wheat proteins in aqueous urea solutions--a new parameter to evaluate breadmaking potentialities of wheat flours. Journal of the Science of Food and Agriculture 16(10): 586-593, 1965

Composite flours. I. The use of sweet potato, Irish potato and wheat flour mixtures in breadmaking. Philippine agriculturalist 61(3-4): 124-133, 1977

Breadmaking properties of composite flours of wheat and faba bean vicia faba protein preparations. Cereal Chemistry 63(4): 357-361, 1986

Defatted and reconstituted wheat flours. V. Shortening responses in flours varying in breadmaking quality. Cereal foods world: 22 (9) 481, 1977

Defatted and reconstituted wheat flours. II. Effects of solvent type and extracting conditions on flours varying in breadmaking quality. Cereal chemistry: 54 (3) 484-495, 1977

Defatted and reconstituted wheat flours. III. Effects of aqueous binary azeotropes on functionality in breadmaking of flours varying in moisture contents. Bakers digest: 50 (6) 43, 1976

Defatted and reconstituted wheat flours part 2 effects of solvent type and extracting conditions on flours varying in breadmaking quality. Cereal Chemistry 54(3): 484-495, 1977

Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours. Journal of Food Science 74(3): E121-E130, 2009