Effects of hydroperoxide in lipid peroxidation on dough fermentation

Toyosaki, Toshiyuki

doi:10.1016/j.foodchem.2006.12.031

Cited by 12 publications

(7 citation statements)

References 6 publications

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“…It is widely accepted that the oxidised lipids could react with proteins by cross-linking reactions modifying the product texture and functionality (Eriksson, 1982;Est evez et al, 2005). Moreover, in agreement with our results, Toyosaki (2007) studied the effect of hydroperoxides on dough fermentation and found that oxidised linoleic acid could interact with gluten proteins inducing gluten denaturation, resulting in a tighten network.…”

Section: Texture Analysissupporting

confidence: 89%

The role of lipid oxidation on biscuit texture during storage

Patrignani

Conforti

Lupano

2014

Int J of Food Sci Tech

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The role of lipid oxidation and humidity absorption on the shelf life of biscuits was analysed. Biscuits with low lipid and sugar content were prepared employing different oils, and texture changes that biscuits experience during storage were studied. Water activity, peroxide value, malonaldehyde content and colour were also determined at different storage times. The maximum peroxide level was between 1 and 1.5 mmol kg À1 of oil, at 166 days of storage. Values of malonaldehyde were between 5.2 and 15.8 nmol g À1 of dry sample. Water activity and peroxide value influence the biscuit texture (P ≤ 0.05). To study the effects of both factors simultaneously, a mathematical model was adjusted to the data. Results indicate that an increase in the peroxide level, even at low level of lipid oxidation, increases Young's modulus and leads to a harder biscuit, while the humidity absorption lowers the fracture stress and Young's modulus.

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Section: Texture Analysissupporting

confidence: 89%

The role of lipid oxidation on biscuit texture during storage

Patrignani

Conforti

Lupano

2014

Int J of Food Sci Tech

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“…Nevertheless, the activities of LOX and POD are desirable in bread making because they promote the fermentation resulting in the bread texture improvement. The linoleic acid oxidised by LOX interacts with gluten giving crosslinked gluten that influences the expansion during dough fermentation (Toyosaki, 2007). Gluten proteins are primarily responsible for the end-use wheat quality.…”

Section: Discussionmentioning

confidence: 99%

Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities

Žilić

Dodig

Šukalović³

et al. 2010

International Journal of Food Science &Amp; Technology

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Potential beneficial components, including proteins, total phenolics, total flavonoids, carotenoids, tocopherols, and DPPH radical scavenging activity, were investigated in wholemeal of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) novel wheat genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. The protein contnet and the antioxidant properties varied according to the two different wheat species, as well as, between the different bread and durum wheat genotypes themselves. The results indicated significant differences in proteins and antioxidant compounds between bread and durum wheat. Higher total proteins, wet gluten and antioxidants contents, combined with lower LOX and POD activities, point to a higher nutritive value of durum wheat than bread wheat.

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“…Most of the physiologically active proteins also influence the processing and rheological properties of wheat flour. In recent years, the benefits of the use of amylases, xylanases, lipoxygenase, pentosanase, glucoseoxidase, has stimulated further interest in the bread-making industry [7,8]. …”

Section: Introductionmentioning

confidence: 99%

Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes

Žilić

Barać

Pešić

et al. 2011

IJMS

148

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The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a higher concentration of α + β + γ-subunits of gliadin (on average 61.54% of extractable proteins) than durum wheat (on average 55.32% of extractable proteins). However, low concentration of ω-subunit was found in both bread (0.50% to 2.53% of extractable proteins) and durum (3.65% to 6.99% of extractable proteins) wheat genotypes. On average, durum wheat contained significantly higher amounts of tryptophan and wet gluten (0.163% dry weight (d.w.) and 26.96% d.w., respectively) than bread wheat (0.147% d.w. and 24.18% d.w., respectively).

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Effects of hydroperoxide in lipid peroxidation on dough fermentation

Cited by 12 publications

References 6 publications

The role of lipid oxidation on biscuit texture during storage

The role of lipid oxidation on biscuit texture during storage

Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities

Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes

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