title: Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms.
abstract: Lipopan F and Lecitase Ultra lipases were used in straight dough bread making to study how wheat lipids affect bread loaf volume (LV) and crumb structure setting. Lipase effects on LV were dose and dough piece weight dependent. The bread quality improving mechanisms exerted by endogenous lipids were studied in terms of gluten network strengthening, which indirectly stabilizes gas cells, and in terms of direct interfacial gas cell stabilization. Unlike diacetyl tartaric esters of mono- and diacylglycerols (DATEM, used as control), lipase use did not impact dough extensibility. The effect on dough extensibility was therefore related to its lipid composition at the start of mixing. Both lipases and DATEM strongly increase the levels of polar lipids in dough liquor and their availability for and potential accumulation at gas cell interfaces. Lipases form lysolipids that emulsify other lipids. We speculate that DATEM competes with (endogenous) polar lipids for interacting with gluten proteins.
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and 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 and 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 and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2486, B-3001 Leuven, Belgium.
authors.forename: Hanne G
authors.initials: HG
authors.lastname: Masure
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and 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*; D002152:Calorimetry, Differential Scanning; D005511:Food Handling / Q000379:methods*; D005983:Glutens / Q000737:chemistry; D008049:Lipase / Q000378:metabolism; D008055:Lipids / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*
chemical_list: D008055:Lipids; D005983:Glutens; D008049:Lipase
keywords: Dough extensibility; Dough liquor; Lipases; Wheat flour lipids