Lipid interactions in breadmaking
- 1 January 1992
- journal article
- research article
- Published by Taylor & Francis in Critical Reviews in Food Science and Nutrition
- Vol. 31 (3) , 237-258
- https://doi.org/10.1080/10408399209527571
Abstract
Both the natural lipids of flour and added fats are known to play an important role during the production of bread. In this review, the chemical and physical interactions of fat have been assessed in an attempt to explain these technological functions. Particular emphasis has been placed on the “binding” or complexing of lipid by flour proteins during the development of dough. While publications in this field have frequently been contradictory, evidence now indicates that observed lipid binding may involve lipid mesophase transformation and the nonspecific occlusion of lipid phases within the gluten network. The significance of these suggested events has been compared with current theories of lipid function in the breadmaking process.Keywords
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