Abstract
Abstract Ethanol extracts of green plants have the possibility to somewhat improve the bread volume. This effect may be enhanced by concentration of the polar lipids. An advantage with this second step is that the intensity of the green colour can be reduced. The grassy aroma is also decreased by this method, which can also be achieved by careful choice of species. The actual mechanism of the function of the lipids is not completely understood, but the formation of lamellar liquid crystals seems to be very important. The total amount of such lipids, their composition and relative concentration are correlated to their ability to improve the gas holding capacity.
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