Abstract
This paper is the first to study whether and how interactions between puroindolines (PINs) and lipids affect bread loaf volume (LV). Flour from near-isogenic wheat lines differing in PIN haplotype and lipases were used in bread making. That lipase impact on LV strongly depended on the flour used supported the hypothesis that PINs modify the impact of enzymatic lipid hydrolysis on LV. In dough prepared from gluten-starch blends (GSB) differing in PIN levels, PINs did not affect enzymatic lipid hydrolysis itself. Gas cells in these GSB doughs were apparently not surrounded by surface-active compounds so that the impact of PIN-lipid interactions on LV could not be evaluated. This allowed concluding that lipase impact on LV is exclusively related to stabilization of gas cell interfaces in dough since lipase application did not change GSB LVs. Our results advance knowledge on PIN-lipid interactions and the impact of lipases in bread making.
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