| Abstract: | Binding of lipids and added fats increased as more work was applied to wheat-flour doughs mixed under nitrogen. Bound-lipid levels were lower in doughs mixed in air than in those mixed in nitrogen and increase in work input had little effect on the level of bound lipid in the former. The presence of DATEM emulsifier (diacetyl tartaric esters of mono- and diglycerides) had little effect on the air-mixed doughs, but brought about a considerable reduction in lipid binding in the doughs mixed under nitrogen. It is known that DATEM emulsifiers have profound effects on dough and bread properties and it is suggested that one effect of these emulsifiers is to maintain a pool of free lipid in the dough. |
