Significance of lipid binding on the functional and nutritional profiles of single and multigrain matrices |
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Authors: | Alessandro Angioloni Concha Collar |
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Affiliation: | (1) Cereal Group, Food Science Department, Institute of Agrochemistry and Food Technology (CSIC), PO Box 73, Burjassot, 46100 Valencia, Spain; |
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Abstract: | Lipid fractions and starch- and protein-lipid binding of single and blended oat, rye, buckwheat and wheat flour, dough and
bread matrices were investigated, and results correlated with the functional and nutritional properties of the grain matrices
during mixing and baking. Non-starch lipid was the most prominent fraction in terms of absolute content and as a percentage
of total lipids. Free lipids, starch lipids and bound lipids were, respectively, the major, intermediate and minor lipid fractions
in flours, doughs and breads. Great differences in total lipid content due to sampling result in divergences amongst lipid
fraction content and distribution, especially for starch and bound lipid fractions. Lipids bound to proteins during dough
mixing are translocated and bound to starch during baking. In blended samples, the higher fibre content seems to provoke a
reduction of the lipid–protein and lipid–starch linkages due to interactions between fibres and endogenous biopolymers. Starch
lipid showed the most significant correlations with parameters related to dough and bread performance during breadmaking,
especially over the mixing step. Valuable fresh bread functional characteristics, such as high specific volume and high sensory
score for softness and overall acceptability, correspond to a starch lipid’s increase due to mixing. The higher the free and
starch lipids decrease by reason of temperature treatment—baking—the larger the starch hydrolysis and the higher β-glucans
and total dietary fibre contents. |
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