title: A lipase based approach for studying the role of wheat lipids in bread making.
abstract: 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.
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2486, B-3001 Leuven, Belgium. Electronic address: lien.gerits@biw.kuleuven.be.
authors.forename: Lien R
authors.initials: LR
authors.lastname: Gerits
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2486, B-3001 Leuven, Belgium.
authors.forename: Bram
authors.initials: B
authors.lastname: Pareyt
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2486, B-3001 Leuven, Belgium.
authors.forename: Jan A
authors.initials: JA
authors.lastname: Delcour
mesh_terms: D001939:Bread / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005433:Flour; D008049:Lipase / Q000378:metabolism*; D008055:Lipids; D014908:Triticum / Q000378:metabolism*
chemical_list: D008055:Lipids; D008049:Lipase
keywords: Bread making; HPLC–ELSD; Lipases; Lipid mesomorphic phase; Wheat flour lipids