A lipase based approach to understand the role of wheat endogenous lipids in bread crumb firmness evolution during storage

Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms

“…More recently, the role of wheat endogenous lipids (and their enzymatically released hydrolysis products) in bread making has been investigated by using lipases and relating (changes in) the dough lipid composition to bread LV (Gerits et al., 2014; Gerits, Pareyt, Masure, & Delcour, 2015a, 2015b; Melis, Meza Morales, & Delcour, 2019; Melis, Verbauwhede, Van de Vondel, Meza Morales, & Delcour, 2019; Schaffarczyk, Østdal, & Koehler, 2014; Schaffarczyk, Østdal, Matheis, & Koehler, 2016b). Lipases hydrolyze (phosphodi)ester bonds of glycero‐(phospho)lipids (see Section 3.1) and therefore allow to change the molecular structure of endogenous lipids in situ without affecting other constituents.…”

“…It increases the stability and maximum resistance to extension of dough while decreasing its stickiness (Colakoglu & Özkaya, 2012). Furthermore, lipase action in bread making increases LV (Aravindan, Anbumathi, & Viruthagiri, 2007; De Maria et al., 2007; Frauenlob, Scharl, D'Amico, & Schoenlechner, 2018; Gerits et al., 2014; Gerits, Pareyt, Masure, et al., 2015b; Melis, Meza Morales, et al., 2019; Melis, Verbauwhede, et al., 2019; Moayedallaie, Mirzaei, & Paterson, 2010) improves crumb softness and structure (Aravindan et al., 2007; Poulson, Søe, Rasmussen, Madrid, & Zargahi, 2010) and delays or even reduces the extent to which starch retrogradation occurs during storage (Colakoglu & Özkaya, 2012; Frauenlob et al., 2018; Gerits, Pareyt, Masure, et al., 2015a; Siswoyo, Tanaka, & Morita, 1999). In this context, lipases have logically been proposed to be (partial) alternatives for surfactants in bread making as they in situ produce molecules with a hydrophilic head and a hydrophobic tail resembling surfactants (Aravindan et al., 2007; Colakoglu & Özkaya, 2012; De Maria et al., 2007; Moayedallaie et al., 2010).…”

Influence of black tea fractions addition on dough characteristics, textural properties and shelf life of wheat bread

“…Differential scanning calorimetry was carried out on bread crumb using DSC 8000 (Perkin Elmer, Waltham, MA, USA) which was calibrated with indium. The method was based on the procedure described by Gerits et al [25]. Fresh (day 0) and stale crumbs at various aging time obtained from the central part of the bread were freeze-dried (Heto PowerDry PL3000, Thermo Fisher Scientific, Waltham, USA).…”

A Modified American Association of Cereal Chemists Method for Compressive Force Value Determination of White Bread Crumb Firmness

“…Gámbaro et al (2002) Staling of bread is a highly complex phenomenon (Baruch and Atkins 1989;Sidhu et al 1997); however, the staling effect on bread crumb is dependent on storage days and can be qualitatively defined (Baruch and Atkin, 1989). Gerits et al (2015) described the mechanism of crumb firmness due to amylose gelation and crystallization in initial stages and amylopectin retrogradation in later stages with water migration from gluten to starch. Bosmans et al (2014) also concluded that the amylose network and thermoset gluten were involved in initial bread firmness and subsequent amylopectin retrogradation.…”

“…Although CFV can be compared using a 21-mmdiameter plunger for pup loaves (AACC 2000), many different measurement conditions have been applied (Stöllman and Lundgren 1987;Sidhu et al 1997;Gámbaro et al 2002;Mohamed et al 2006;Bosmans et al, 2014;Gerits et al, 2015), resulting in various parameter values that are not comparable to CFV (Baker and Ponte 1987;Baker et al 1988).…”