Lipid binding in wheat‐flour doughs: The effect of datem emulsifier
- 1 November 1976
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 27 (11) , 1064-1070
- https://doi.org/10.1002/jsfa.2740271113
Abstract
Binding of lipids and added fats increased as more work was applied to wheat‐flour doughs mixed under nitrogen. Bound‐lipid levels were lower in doughs mixed in air than in those mixed in nitrogen and increase in work input had little effect on the level of bound lipid in the former. The presence of DATEM emulsifier (diacetyl tartaric esters of mono‐ and diglycerides) had little effect on the air‐mixed doughs, but brought about a considerable reduction in lipid binding in the doughs mixed under nitrogen. It is known that DATEM emulsifiers have profound effects on dough and bread properties and it is suggested that one effect of these emulsifiers is to maintain a pool of free lipid in the dough.This publication has 5 references indexed in Scilit:
- The effect of lipoxygenase action on the mechanical development of wheat flour doughsJournal of the Science of Food and Agriculture, 1973
- Amylose Complexing Effect of Food Grade EmulsifiersStarch ‐ Stärke, 1971
- Studies on the lipids of flour V. —Effect of air on lipid bindingJournal of the Science of Food and Agriculture, 1970
- Studies on the lipids of flour IV.—Factors affecting lipid binding in breadmakingJournal of the Science of Food and Agriculture, 1969
- Studies on the lipids of flour. III Lipid binding in breadmakingJournal of the Science of Food and Agriculture, 1966