Abstract
Doughs were prepared from a single variety breadmaking flour (cv. Hereward), from three successive harvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase from dough, known as dough liquor (DL), was prepared by ultracentrifugation and its physico-chemical properties were investigated. Surface tension and interfacial rheology, showed that the interface of DL was lipid-dominated and that 2013 DL had a different type of interface to 2011 and 2012 DL. This data was consistent with the improved foam stability observed for 2013 DL and with the types of lipids identified. All foams collapsed quickly, but the most stable foam was from 2013 DL with 89.2% loss in foam, followed by 2011 DL with 91.7% loss and 2012 had the least stable foam with a loss of 92.5% of the foam structure. Glycolipids (DGDG and MGDG) were enriched in 2013 DL, and were also present in DL foam, contributing towards improved stability. Neutral lipids, such as FFAs, were enriched in DL foams contributing towards instability and rapid foam collapse. Baking trials using 2012 and 2013 flour, showed increased loaf volumes and gas bubble diameter in 2013 bread compared to 2012 bread, highlighting the potential impact that surface active polar lipids, enriched in the aqueous phase of dough, could have on improving breadmaking quality.
Highlights
The breadmaking performance of wheat flour is determined by the composition and properties of the grain and the processes used for milling and baking (Cauvain, 2012)
The 2013 flour had the highest amounts of neutral lipids, 9274 nmol/g flour (Fig. 4), accounting for 73 mol % of total lipids; containing the highest amount of TAGs (7967 nmol/g flour), DAGs (609 nmol/g flour), and the lowest amount of free fatty acids (FFA) (697 nmol/g flour) (Table 1)
Lipids from 2013 flour had the greatest impact on the interfacial properties and foaming of dough liquor (DL) and the baking quality of the flour compared to flours from 2011 to 2012
Summary
The breadmaking performance of wheat flour is determined by the composition and properties of the grain and the processes used for milling and baking (Cauvain, 2012). Of particular importance is the ability of the flour to form a viscoelastic dough which retains the gas produced during proving and baking to give a loaf with a light porous crumb structure (Chin & Campbell, 2005; Peighambardoust, Fallah, Hamer, & van der Goot, 2010). The physical properties of the dough will depend on various factors, with the amount and quality of the gluten proteins being the most important (D'Ovidio & Masci, 2004; Mills, Wellner, Salt, Robertson, & Jenkins, 2012; Shewry, Tatham, & Lazzeri, 1997). It is likely that whereas gluten plays a key role in gas bubble development, other components are required to confer bubble stability
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