Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor.

摘要: Doughs were prepared from a single variety breadmaking flour (cv. Hereward), three successive harvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase dough, known as dough liquor (DL), was by ultracentrifugation its physico-chemical properties investigated. Surface tension interfacial rheology, showed that interface DL lipid-dominated 2013 had different type to 2011 DL. This data consistent with improved foam stability observed for types lipids identified. All foams collapsed quickly, but most stable 89.2% loss in foam, followed 91.7% least 92.5% structure. Glycolipids (DGDG MGDG) enriched DL, also present contributing towards stability. Neutral lipids, such FFAs, instability rapid collapse. Baking trials using flour, increased loaf volumes gas bubble diameter bread compared bread, highlighting potential impact surface active polar could have on improving quality.