title: Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids.
abstract: A microscale reconstitution baking test, using wheat flour defatted with 2-propanol at 20 °C, was established to determine the functional effects of lipids isolated from lipase-treated wheat dough. Proper selection of solvent and extraction temperature was of major importance to maintain the functionality of defatted flour. Dough and gluten from flour defatted with water-saturated 1-butanol (WSB; extracted at 20 °C) and 2-propanol (extracted at 75 °C) had inferior extensibility and loaf volume compared to control flour extracted with 2-propanol at 20 °C. Quantitation of gluten proteins showed that defatting with WSB (20 °C) or 2-propanol (75 °C) decreased the gliadin and increased the glutenin content. Possible reasons were thiol-disulfide interchange reactions, caused either by heat (2-propanol, 75 °C) or by the solvent WSB, which affected gluten proteins. Confocal laser scanning microscopy showed that regular, interconnected gluten structures were only present in dough from flour defatted with 2-propanol at 20 °C.
authors.affiliation: Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354 Freising, Germany.
authors.forename: Monika
authors.initials: M
authors.lastname: Schaffarczyk
authors.affiliation: Novozymes A/S, Krogshoejvej 36, 2880 Bagsvaerd, Denmark.
authors.forename: Henrik
authors.initials: H
authors.lastname: Østdal
authors.affiliation: Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354 Freising, Germany.
authors.forename: Olivia
authors.initials: O
authors.lastname: Matheis
authors.affiliation: Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany.
authors.forename: Mario
authors.initials: M
authors.lastname: Jekle
authors.affiliation: Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354 Freising, Germany. Electronic address: peter.koehler@tum.de.
authors.forename: Peter
authors.initials: P
authors.lastname: Koehler
mesh_terms: D001939:Bread / Q000032:analysis; D005433:Flour / Q000032:analysis*; D008049:Lipase / Q000737:chemistry*; D008055:Lipids / Q000737:chemistry*; D018613:Microscopy, Confocal / Q000379:methods*; D014908:Triticum / Q000737:chemistry*
chemical_list: D008055:Lipids; D008049:Lipase
keywords: Confocal laser scanning microscopy; Lipase; Microscale extension tests; MixoLab tests; Osborne-fractionation; Reconstitution experiments; Wheat lipids