Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor

Janssen, Frederik; Wouters, Arno G.B.; Pauly, Anneleen; Delcour, Jan A.

doi:10.1016/j.foodchem.2018.05.016

Cited by 28 publications

(32 citation statements)

References 34 publications

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“…The saturated FA myristic acid likely forms expanded monolayers due to its short chain length that then explains its negative impact on bread LV (Sroan & MacRitchie, 2009). It is here speculated that gaseous monolayers do not occur in freshly mixed dough or during early stages of fermentation as not only surface‐active lipids but also proteins are (abundantly) present in the dough liquid phase (Janssen, Wouters, Pauly, & Delcour, 2018b; Mills et al., 2003). All these surface‐active components (try to) organize themselves at gas cell interfaces in dough, resulting in surface pressures too high for gaseous monolayers to exist.…”

Section: Mechanisms Whereby Wheat Endogenous Lipids Impact Fresh Breamentioning

confidence: 99%

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

Melis

Delcour

2020

Comp Rev Food Sci Food Safe

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While wheat (Triticum aestivum L.) flour contains only low levels of lipids (2.0% to 3.0%), they tremendously affect fresh bread quality. They are either starch (30% to 40%) or nonstarch (60% to 70%) lipids. While the former are important in bread staling, they affect neither bread loaf volume nor crumb structure as they are only set free at the very end of the baking process and prior to that they are not available because of their location inside starch granules. This review mainly focuses on wheat nonstarch lipids and how they impact on bread quality. Traditional approaches for investigating their role in bread making have been to use flours varying in bread making quality, to defat and reconstitute flour with (fractions of) the extracted lipids and/or to supplement flour with lipids from wheat or other sources. More recently, lipases have been successfully applied to investigate how wheat lipids affect bread making. It is generally accepted that their impact on bread loaf volume and crumb structure largely if not entirely relates to that on bread dough gas cells stability. However, today there are still different views and hypotheses on the mechanism(s) whereby they impact fresh bread quality. This review first defines and introduces the key terms, concepts, and theories related to lipids, lipases, and bread making. Next, the effects that wheat endogenous lipids and their enzymatically released hydrolysis products have on fresh bread properties and the mechanisms whereby they exert these effects are reviewed. 2 LIPIDS 2.1 Definition and classification Lipids are an extremely diverse group of natural compounds for which no widely accepted definition exists. They exhibit greater structural variety than other classes of biological molecules (such as proteins and polysaccharides) and are similar only in that they are largely hydrophobic and only sparingly soluble in water (Voet,

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Section: Mechanisms Whereby Wheat Endogenous Lipids Impact Fresh Breamentioning

confidence: 99%

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

Melis

Delcour

2020

Comp Rev Food Sci Food Safe

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“…triacylglycerols (TAGs), diacylglycerols (DAGs), monoacylglycerols (MAGs), and free fatty acids (FFAs)] and polar lipids (PLs) [i.e. glycolipids (GLs) and phospholipids (PhLs)] (Gerits, Pareyt, Masure, & Delcour, 2015;Janssen, Wouters, Pauly, & Delcour, 2018;Salt et al, 2018). Although MAGs and FFAs are more polar than DAGs and TAGs, we here also consider them to be NPL species.…”

Section: Introductionmentioning

confidence: 99%

The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents

et al. 2020

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Bread is mainly made from wheat but also from other cereals such as rye and oats. We here report on the role of dough liquor (DL) proteins and lipids in determining the stability of gas cell air-water (A-W) interfaces in wheat, rye, and oat bread making. Surprisingly, most lipids in DLs of these cereals are nonpolar. Their main polar DL lipids are phospholipids. Lipids at wheat and rye DL stabilized A-W interfaces impair interactions between its proteins, as reflected by an increased A-W interfacial shear viscosity of the adsorbed film upon defatting. In contrast, removing most lipids from oat DL pronouncedly increased the A-W interface surface tension, demonstrating that lipids are the prominent adsorbed species.

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“…Less attention has been paid to the liquid film and the effects of fibre on this stabilization mechanism. Additional gas cell stabilization via the liquid film is particularly important in non‐wheat doughs, which lack the primary gluten stabilization mechanism . The liquid film is stabilized directly by surface‐active proteins and lipids, and indirectly by non‐starch polysaccharides (NSP), the latter by increasing viscosity and thus slowing draining and retarding coalescence .…”

Section: Functional Properties Of Dietary Fibre Isolated From Berriesmentioning

confidence: 99%

“…NSP can also exhibit interfacial activity due to the presence of functional groups (methyl and acetyl groups), ferulic acids or branched nature of their side chains. Alternatively, they can directly interact with proteins adsorbed at the interface, potentially modifying their surface‐active properties . Meanwhile a somewhat overlooked component is lignin, which is a component of fibre that frequently accompanies NSP extracts and that has its own surface‐active properties that can stabilize bubbles.…”

Section: Functional Properties Of Dietary Fibre Isolated From Berriesmentioning

confidence: 99%

Dietary fibre from berry‐processing waste and its impact on bread structure: a review

2019

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The structure and function of by-products of berry-processing industries are reviewed, with particular attention to dietary fibre (DF) and its effects in food products. The complex chemical composition and physicochemical characteristics of DF have been investigated and strategies for extraction of specific fractions that provide tailored technological and physiological functionality have been reviewed. The aim of this review is to describe in detail the structural composition and isolation methods of dietary fibre derived from berry by-products, and to explore their potential functionality in foods. The goal is to introduce DF from berry waste streams into the food chain, for which bread is a major vehicle. However, the appeal of bread lies in its aerated structure, for which DF is generally detrimental. The technological influence of DF on the formation and stabilization of the aerated structure of bread is therefore reviewed, in order to understand how to incorporate DF into bread while maintaining palatability. The aerated structure of bread is stabilized by two mechanisms: the gluten matrix and the liquid film surrounding bubbles. Incorporating DF successfully into bread requires understanding its interactions with both of these mechanisms. DF fractions from berries offer superior nutritional value compared to cereal fibre, potentially with less damage to bread structure, due to the higher proportion of soluble fibre. By-products from berry-processing industries could be used as a source of technologically and nutritionally distinctive DF to fabricate foods with enhanced nutritional value.

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Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor

Cited by 28 publications

References 34 publications

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

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

The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents

Dietary fibre from berry‐processing waste and its impact on bread structure: a review

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