Lipid Binding of Fresh and Stored Formulated Wheat Breads. Relationships with Dough and Bread Technological Performance

Abstract

Lipid binding in fresh and stored soured started breads formulated with nonfat [sodium carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), fungal α-amylase-and fat–monoglycerides (MGL), diacetyl tartaric acid ester of mono-diglycerides (DATEM) and sodium stearoyl lactylate (SSL)] additives were determined. Results were correlated with dough and bread technological performance during breadmaking and storage. A preferential binding of the added SSL to the starch with a concomitant displacement of endogenous polar lipids from starch to gluten was observed. Monoglycerides partly bound to the starch and partial remained in the pool of free lipids with displacement of endogenous polar lipids from gluten to starch and free fractions. Addition of DATEM induced similar changes as SSL in association pattern and as MGL in polar lipid translocation. Hydrocolloids showed preferential bindings to the gluten (CMC) and to the starch (HPMC) respectively, associated to a significant displacement of endogenous neutral gluten-bounded lipids to the starchy fraction (CMC) and to a significant release of both starch- and gluten-bonded lipids (HPMC). Addition of α-amylase promoted both a release of endogenous bonded lipids and a binding of glycolipids to the starch whereas the sourer starter induced disaggregation of the starch– and gluten–lipid complexes. Suitable trends in bread lipid parameters for high fermentative power, delayed starch gelatinization, edible fresh bread and reduced bread staleness corresponded to high values of neutral lipids of bonded fractions and high total glycolipid content achieved by the incorporation of SSL and/or CMC into dough formulation.

Keywords

bread lipid binding additives quality bread staling

Get full access to this article

View all access options for this article.

References

Acker L. and Brauner-Glaesner G. (1982). Role of starch lipids in cereal lipids, their composition and significance for baking quality of wheat flours. Getreide, Mehl und Brot 36: 291–295.

Armero E. and Collar C. (1996a). Antistaling additives, flour type and sourdough process effects on functionality of wheat doughs. Journal of Food Science 61: 299–303.

Armero E. and Collar C. (1996b). Antistaling additive effects on fresh bread quality. Food Science and Technology International 2: 323–333.

Armero E. and Collar C. (1997). Texture properties of formulated wheat dough. Relationships with dough and bread technological quality. Zeichstrift fuür Lebensmittel Untersuchung und Forschung 204: 136–145.

Armero E. and Collar C. (1998). Crumb firming kinetics of wheat breads with anti-staling additives. Journal of Cereal Science 28: 165–174.

Armero E. , Navarro A. , De Diego A. and Collar C. (1995). Influence of additives on pasting properties, and their relationships with the firmness of formulated wheat bread samples. ICC Jubilee Conference 95 May 21–24, 1995, Vienna, Austria.

Barlett G.R. (1959). Phosphorus assay in column chromatography. Journal of Biological Chemistry 234: 466–468.

Bell B.M. , Daniels D.G.H. , Fearn T. and Stewart B.A. (1987). Lipid compositions, baking qualities and other characteristics of wheat varieties grown in the UK. Journal of Cereal Science 5: 277–286.

Biliaderis C.G. , Page C.M. and Maurice T.J. (1986). On the multiple melting transitions of starch/monoglyceride systems. Food Chemistry 22: 279–295.

10.

Carr N.O. , Daniels N.W.D. and Frazier P.J. (1992). Lipid interactions in breadmaking. CRC Critical Reviews in Food Science and Nutrition 31: 237–258.

11.

Collar C. and Armero E. (1996). Physico-chemical mechanisms of bread staling during storage: formulated doughs as a technological issue for improvement of bread functionality and keeping quality. Recent Research Developments in Nutrition Research 1: 115–143.

12.

Collar C. , Armero E. and Martinez J. (1998). Lipid binding of formula bread doughs. Relationships with dough and bread technological performance. Zeichstrift fuür Lebensmittel Untersuchung und Forschung 207: 110–121.

13.

Collar C. , Benedito de Barber C. and Martinez-Anaya M.A. (1994). Microbial sourdough influence on acidification properties and breadmaking potential of wheat dough. Journal of Food Science 59: 629–633.

14.

Collar C. and Martinez C.S. (1995). Effects of formulation and processing conditions on easily extractable lipid and nitrogen components of wheat sourdoughs. International Journal of Food Science and Technology 30: 493–504.

15.

De Stefanis V.A. , Ponte J.G.Jr. , Chung F.H. and Ruzza N.A. (1977). Binding of crumb softeners and dough strengtheners during breadmaking. Cereal Chemistry 54: 13–24.

16.

Eliasson A.C. (1985). Starch gelatinization in the presence of emulsifiers. A morphological study of wheat starch. Starch 37: 411–415.

17.

Frazier P.J. , Daniels N.W.R. and Eggitt P.W.R. (1981). Lipid–protein interactions during dough development. Journal of the Science of Food and Agriculture 32: 877–897.

18.

Germani R. , Ciacco C.F. and Rodríguez-Amaya D.B. (1983). Effect of sugars, lipids, and type of starch on the mode and kinetics of retrogradation of concentrated corn starch gels. Starch 35: 377–381.

19.

Ghiasi K. , Hoseney R.C. and Varriano-Marston E. (1982). Gelatinization of wheat starch. I. Excess-water systems. Cereal Chemistry 59: 81–85.

20.

Hoover R. (1998). Starch–lipid interactions. In: Walter, R.H. (ed.), Polisaccharide Association Structures in Food. New York: Marcel Dekker, Inc. pp. 227–256.

21.

ICC (1972). International Association for Cereal Chemistry Methods. ICC Standard Nr 114. Method for using the Brabender Extensigraph. Detmold, Germany, ICC.

22.

ICC (1972). International Association for Cereal Chemistry Methods. ICC Standard Nr 115. Method for using the Brabender Farinograph. Detmold, Germany, ICC.

23.

Jacobsberg F.R. , Worman S.L. and Daniels N.W.R. (1976). Lipid binding in wheat-flour doughs: the effect of DATEM emulsifier. Journal of the Science of Food and Agriculture 27: 1064–1070.

24.

Lagendijk J. and Pennings H.J. (1970). Relation between complex formation of starch with monoglycerides and the firmness of bread. Cereal Science Today 15: 354–356.

25.

Martinez J.C. , Andreu P. and Collar C. (1999). Storage of wheat breads with hydrocolloids, enzymes and surfactants: antistaling effects. Leatherhead Food RA Food Industry Journal 2: 133–149.

26.

McCormack G. , Panozzo J. , Bekes F. and MacRitchie F. (1991). Contributions to breadmaking of inherent variations in lipid content and composition of wheat cultivars. I. Results of survey. Journal of Cereal Science 13: 255–261.

27.

Morrison W.R. (1964). A fast, simple and reliable method for the micro-determination of phosphorus in biological materials. Analytical Biochemistry 7: 218–224.

28.

Morrison W.R. (1981). Starch lipids: a reappraisal. Starch 33: 408–410.

29.

Phadke M.S. (1989). Quality Engineering Using Robust Design. London, UK: Prentice Hall.

30.

Redman D.G. and Fisher N. (1968). Fractionation and comparison of purothionin and globulin components of wheat. Journal of the Science of Food and Agriculture 19: 651–655.

31.

Riisom T. , Krog N. and Eriksen J. (1984). Amylose complexing capacities of cis- and trans-unsaturated monoglycerides in relation to their functionality in bread. Journal of Cereal Science 2: 105–118.

32.

Stauffer C.E. (2000). Emusifiers as antistaling agents. Cereal Foods World 45: 106–110.

33.

Vasanthan T. and Hoover R. (1992a). A comparative study of the composition of lipids associated with starch granules from various botanical sources. Food Chemistry 43: 19–27.

34.

Vasanthan T. and Hoover R. (1992b). Effect of defatting on starch structure and physico-chemical properties. Food Chemistry 45: 337–349.