Knowledge Center Catalog

Lipid interactions in breadmaking

By: Contributor(s): Material type: ArticleArticleLanguage: En Publication details: 1992ISSN:
  • 1040-8398
Subject(s): DDC classification:
  • 92-089319
 In: CRC Critical Reviews in Food Science and Nutrition v. 31, no. 3, p. 237-25892-089319Summary: Both the natural lipids of flour and added fats are known to play an important role during the production of bread. In this review, the chemical and physical interactions of fat have been assessed in an attempt to explain these technological functions. Particular emphasis has been placed on the "binding" or complexing of lipid by flour proteins during the development of dough. While publications in this field have frequently been contradictory, evidence now indicates that observed lipid binding may involve lipid mesophase transformation and the nonspecific occlusion of lipid phases within the gluten network. The significance of these suggested events has
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Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Article CIMMYT Knowledge Center: John Woolston Library AGRIS Collection 92-089319 (Browse shelf(Opens below)) 1 Available 92-089319
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Both the natural lipids of flour and added fats are known to play an important role during the production of bread. In this review, the chemical and physical interactions of fat have been assessed in an attempt to explain these technological functions. Particular emphasis has been placed on the "binding" or complexing of lipid by flour proteins during the development of dough. While publications in this field have frequently been contradictory, evidence now indicates that observed lipid binding may involve lipid mesophase transformation and the nonspecific occlusion of lipid phases within the gluten network. The significance of these suggested events has

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