Pseudocereals and teff in complex breadmaking matrices: Impact on lipid dynamics

- Pseudocereals and teff flours added to a wheat:rye matrix modify lipid binding.
- A lipid binding to both proteins and starch granules takes place during mixing.
- Accumulation of bound lipids over mixing favoured polyphenol bioaccessibility.
- A lipid migration from starch to the protein active sites take place during baking.
- The higher the decrease of free lipid over baking, the larger the bread volume.

The use of pseudocereals and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven health-promoting attributes. Dilution up to 20% of the basic rye/wheat flour blend by accumulative addition of amaranth, buckwheat, quinoa and teff flours (5% single flour) did positively impact either some dough visco-metric and visco-elastic features, or some techno-functional and nutritional characteristics of mixed bread matrices, and induced concomitant dynamics in lipid binding over mixing and baking steps. A preferential lipid binding to the gluten/non gluten proteins and to the outside part of the starch granules takes place during mixing, in such a way that the higher the accumulation of bound lipids during mixing, the higher the bioaccessible polyphenol content in blended breads. During baking, lipids bind to the gluten/non gluten proteins at the expenses of both a free lipid displacement and a lipid migration from the inside part of the starch granules to the protein active sites. It was observed that the higher the decrease of free lipid content during baking, the higher the pasting temperature and the lower the total setback on cooling and the dynamic moduli, but the higher the specific volume in blended breads.