Cooperation of phosphatidylcholine with endogenous lipids of wheat flour for an increase in dough volume

Phosphatidylcholine (PC) increases the gas-retaining ability of dough, the dough volume on fermentation and the loaf volume of bread. The cooperation of wheat flour endogenous lipids with PC was examined. More than 90% of the total wheat flour lipids were extracted with chloroform, the extracted lipids comprising glycolipids (33 wt%), non-polar lipids (56 wt%), and phospholipids (11 wt%). The increase in the specific volume of dough with delipidated wheat flour by the addition of PC was smaller than the increase in the specific volume of dough with native wheat flour. The addition of the extracted lipids to delipidated wheat flour restored the increase in dough volume by the addition of PC. The glycolipid fraction of the extracted lipids was most effective for enhancing the action of PC. The results suggest that interaction of PC with wheat flour glycolipids may synergistically increase foam stability to enhance the gas-retaining stability of dough.