Abstract
AbstractIn wheat flour used for breadmaking, glycolipids are essential “endogenous surfactants” (1). Bread volume and crumb structure of wheat flour‐based bakery products are influenced by glycolipids, without the decisive mode of action being conclusively known. Little information on how glycolipids from other plant sources perform as wheat flour improvers is available. In this paper we review our work done on revealing the baking performance of the four major glycolipid classes present in commercial lecithins (sterol glucosides (SG), acylated sterol glucosides (ASG), cerebrosides and digalactosyl diacylglycerides (DGDG). Our purpose is to better understand the role of these substances in the baking process. Our results suggest that there are two groups of glycolipids with excellent baking performance. Both groups were found to have an impact on the dough liquor rather than on the gluten‐starch matrix. The cerebrosides and DGDG most likely influenced the overall baking result by directly stabilizing the dough liquor/gas cell interface, while ASG and SG did this indirectly through a synergistic effect with a dough liquor constituent, most probably the endogenous flour lipids.
Published Version
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