کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7597627 1492135 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A lipase based approach for studying the role of wheat lipids in bread making
ترجمه فارسی عنوان
یک رویکرد مبتنی بر لیپاز برای مطالعه نقش لیپیدهای گندم در تولید نان
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
While endogenous wheat lipids exert a major effect on bread quality, little is known on the way they impact on bread loaf volume (LV). Here we altered wheat flour lipid composition during bread making using lipases in situ. Lipopan F, Lecitase Ultra, and surfactants increased LV to similar extents. The increases in bread LV as a result of these enzymes were related to decreased levels of galactolipids and phospholipids and concomitant increased 'lyso'-lipid as well as free fatty acid (FFA) levels. The FFA formed were transferred to the free lipid fraction, while the 'lyso'-lipids remained in the bound lipid fraction. For optimal gas cell stabilisation, an equilibrium between the lipid classes present and hence, the type of mesophase formed, is essential. Sufficient levels of lipids forming lamellar mesophases and lipids forming hexagonal I mesophases, which respectively form condensed monolayers or emulsify (deleterious) non-polar lipids in dough liquor, are needed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 156, 1 August 2014, Pages 190-196
نویسندگان
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