| Abstract: | The binding of specific lipids during the high-speed mixing of doughs and in the resulting bread was studied in relation to mixer atmosphere. the presence of air was found to cause a fall in the linoleic acid content of the triglyceride lipids, an effect apparently related to the reduction in lipid binding. Replacement of the free lipid of flour (the main source of triglyceride linpleate) by extra shortening fat caused a large increase in bound lipid in doughs mixed either in air or in nitrogen, together with the drop in bread quality and volume observed previously. It was concluded that the natural free lipid of flour plays an important part in modern breadmaking processes both in responding to the atmosphere in the dough mixing chamber and in its effect on the binding of shortening triglyceride during dough development. |
