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Cited by 12 publications
(15 citation statements)
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References 21 publications
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“…Nonetheless, experimental evidence proving the proposed actions of flour lipids (and their enzymatically released hydrolysis products) on gas cell interfaces in dough is still lacking. Very recently, a comparable study was published that reached similar conclusions (Min et al., 2020).…”
Section: Mechanisms Whereby Wheat Endogenous Lipids Impact Fresh Breasupporting
confidence: 65%
See 1 more Smart Citation
“…Nonetheless, experimental evidence proving the proposed actions of flour lipids (and their enzymatically released hydrolysis products) on gas cell interfaces in dough is still lacking. Very recently, a comparable study was published that reached similar conclusions (Min et al., 2020).…”
Section: Mechanisms Whereby Wheat Endogenous Lipids Impact Fresh Breasupporting
confidence: 65%
“…A number of researchers have investigated relationships between DL lipid level and/or composition, DL foaming, surface tension and/or surface rheology, and/or bread LV and/or crumb structure (Gerits, Pareyt, Masure, et al, 2015b;Min et al, 2020;Primo-Martín et al, 2006;Salt, González-Thuillier, et al, 2018). Primo-Martin et al (2006) used two lipases with different substrate specificity in bread making.…”
Section: Dough Liquormentioning
confidence: 99%
“…Polar lipids are structural components of membranes, with the galactolipids being characteristic of the membranes of the amyloplasts (modified plastids), which contain the starch granules ( Haschke et al, 1990 ). Recent studies have focused on surface-active galactolipids which are present in the air-water interface surrounding the gas bubbles in dough and may contribute to their stability ( Schaffarczyk et al, 2014 ; Salt et al, 2018 ; Melis et al, 2020 ; Min et al, 2020 ).…”
Section: Introductionmentioning
confidence: 99%
“…(2020), and Min et al. (2020), the above phases 1 and 2 were subjected to a second centrifugation step to discard the lipids. Although both approaches have merit, in our view these lipids are to be considered as an integral part of DL/BL as they accompany the dough/batter aqueous phase and thus apparently are not strongly bound to the protein–starch matrix (see Section 2.1.1).…”
Section: Uf As a Tool To Study The Role Of Dough/batter Aqueous‐phasementioning
confidence: 99%
“…UF was also used to assess the contribution of hydrated gluten proteins to dough rheology (Georgopoulos et al., 2004, 2006; Kuktaite et al., 2005). Later on, the protein (Gan & Schofield, 1998; Salt et al., 2005; Sancho et al., 2008) and lipid (Gerits et al., 2015; Janssen, Wouters, Linclau, et al., 2020; Melis, 2019; Salt et al., 2018) compositions of wheat DLs as well as their foaming properties (Liu et al., 2020; Pauly et al., 2014; Turbin‐Orger, Della Valle, et al., 2015), bulk viscosity ( η bulk ) (Liu et al., 2020; Pauly et al., 2014; Turbin‐Orger, Della Valle, et al., 2015), and A–W interfacial properties (Melis, 2019; Min et al., 2020; Primo‐Martín et al., 2006; Salt et al., 2006, 2018; Turbin‐Orger, Della Valle, et al., 2015) were studied. Recently, Janssen, Wouters, Pareyt, et al.…”
Section: Uf As a Tool To Study The Role Of Dough/batter Aqueous‐phase...mentioning
confidence: 99%