Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor.
Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor.
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DOI：
10.1016/j.foodhyd.2017.08.020
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发表时间：
2018-03
影响因子：
10.7
通讯作者：
Wilde PJ
中科院分区：
文献类型：
--
作者：
Salt LJ;González-Thuillier I;Chope G;Penson S;Tosi P;Haslam RP;Skeggs PK;Shewry PR;Wilde PJ
面团是由单一品种的面包粉(cv.来自连续三年的收获(2011年、2012年和2013年)。采用超速离心法制备了一种以面团为原料的水相--面液，并对其理化性质进行了研究。表面张力和界面流变学研究表明，DL的界面以脂类为主，2013和2012的界面类型与2011和2012的不同。这一数据与观察到的2013年DL泡沫稳定性的改善以及所确定的脂类类型是一致的。所有泡沫都迅速崩溃，但最稳定的泡沫是从2013年开始，泡沫损失89.2%，其次是2011年，泡沫损失91.7%，2012年最不稳定，泡沫结构损失92.5%。糖脂(DGDG和MGDG)在2013年DL中得到丰富，也存在于DL泡沫中，有助于提高稳定性。中性脂类，如游离脂肪酸，在DL泡沫塑料中富含，导致不稳定和泡沫迅速崩溃。2012年和2013年使用面粉进行的烘焙试验表明，与2012年相比，2013年面包的面包体积和气泡直径都有所增加，这突显了富含在面团水相中的表面活性极性脂对改善面包制作质量的潜在影响。在证明过程中，气泡的稳定性取决于吸附在水相气-水界面上的脂类的类型。蛋白质和脂类在面液的气液界面上均有活性，但以脂类为主。游离脂肪酸富含DL泡沫塑料，不利于泡沫稳定性，而DL富含极性脂。最大的面包体积是从产生DL的面粉中产生的，这些面粉中的极性脂含量最高。
Doughs were prepared from a single variety breadmaking flour (cv. Hereward), from three successive harvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase from dough, known as dough liquor (DL), was prepared by ultracentrifugation and its physico-chemical properties were investigated. Surface tension and interfacial rheology, showed that the interface of DL was lipid-dominated and that 2013 DL had a different type of interface to 2011 and 2012 DL. This data was consistent with the improved foam stability observed for 2013 DL and with the types of lipids identified. All foams collapsed quickly, but the most stable foam was from 2013 DL with 89.2% loss in foam, followed by 2011 DL with 91.7% loss and 2012 had the least stable foam with a loss of 92.5% of the foam structure. Glycolipids (DGDG and MGDG) were enriched in 2013 DL, and were also present in DL foam, contributing towards improved stability. Neutral lipids, such as FFAs, were enriched in DL foams contributing towards instability and rapid foam collapse. Baking trials using 2012 and 2013 flour, showed increased loaf volumes and gas bubble diameter in 2013 bread compared to 2012 bread, highlighting the potential impact that surface active polar lipids, enriched in the aqueous phase of dough, could have on improving breadmaking quality. During proving, gas bubble stability is determined by the types of lipids adsorbed at the air-water interface of the aqueous phase. Both proteins and lipids were active at the air-water interface of dough liquor (DL), but it was dominated by lipids. FFAs were enriched in DL foams and were detrimental to foam stability, whilst Polar lipids were enriched in DL. Greatest loaf volumes were generated from flour that produced DL with the highest enrichment of polar lipids.
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影响因子：
4.1
作者：
Chin, NL;Campbell, GM
通讯作者：
Campbell, GM
影响因子：
8.8
作者：
Gerits, Lien R.;Pareyt, Bram;Delcour, Jan A.
通讯作者：
Delcour, Jan A.
影响因子：
2.4
作者：
Hayman, D;Sipes, K;Faubion, JM
通讯作者：
Faubion, JM
影响因子：
3.8
作者：
Keller, RCA;Orsel, R;Hamer, RJ
通讯作者：
Hamer, RJ
影响因子：
3.8
作者：
Peighambardoust, S. H.;Fallah, E.;van der Goot, A. J.
通讯作者：
van der Goot, A. J.