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Article (Scientific journals)

Do puroindolines affect the impact of enzymatic lipid hydrolysis on loaf volume in bread making?

Melis, Sara; Verbauwhede, Brecht C.; Van de Vondel, Julie et al.

2019 • In Food Chemistry, 301

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/240806

DOI
10.1016/j.foodchem.2019.125273

PubMed
31377628

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Keywords :

Dough lipid population; Gas cell stabilization; Gluten-starch blends; Lipases; Near-isogenic wheat lines; Breadmaking; Food products; Gases; Phase interfaces; Stabilization; Starch; Gas cell; Haplotypes; Isogenic wheat; Puroindolines; Starch blends; Surface-active compounds; Enzymatic hydrolysis; Article; Triticum aestivum

Abstract :

[en] 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. © 2019 Elsevier Ltd

Disciplines :

Phytobiology (plant sciences, forestry, mycology...)
Agriculture & agronomy

Author, co-author :

Melis, Sara; Katholieke Universiteit Leuven - KUL

Verbauwhede, Brecht C.; Katholieke Universiteit Leuven - KUL

Van de Vondel, Julie; Katholieke Universiteit Leuven - KUL

Meza Morales, Walter Rodrigo ; Université de Liège - ULiège

Delcour, Jan A.; Laboratory of Food Chemistry and Biochemistry (LFCB) and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2486, Leuven, B-3001, Belgium

Language :

English

Title :

Do puroindolines affect the impact of enzymatic lipid hydrolysis on loaf volume in bread making?

Publication date :

2019

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier Ltd

Volume :

301

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 01 November 2019

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