Baking Qualities of CO2- and Ethanol-Extracted Gluten and Gluten Lipids

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Abstract
Gluten lipids can be extracted by a conventional solvent like ethanol but also by a new separation method called supercritical gas extraction or CO2-extraction. Supercritical CO2 is by and large a nonpolar solvent naturally dissolving nonpolar lipids like triglycerides and free fatty acids. However, the extraction conditions can be manipulated by using entrainers, for example ethanol, resulting in more polar lipids in the extract. Polar lipids play an important role in baking by forming a lamellar structure with water, thereby improving the strength of the gluten skeleton. The CO2-extract contains mainly triglycerides and a small amount of polar lipids. A 2% addition (based on dry flour weight) improves the volume of rye-wheat bread by 11%. Addition of 5% gluten results in 13% larger bread.

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