Lipases in wheat flour bread making: Importance of an appropriate balance between wheat endogenous lipids and their enzymatically released hydrolysis products

Melis, S.; Meza Morales, Walter Rodrigo; Delcour, J. A.

doi:10.1016/j.foodchem.2019.125002

Article (Scientific journals)

Lipases in wheat flour bread making: Importance of an appropriate balance between wheat endogenous lipids and their enzymatically released hydrolysis products

Melis, S.; Meza Morales, Walter Rodrigo; Delcour, J. A.

2019 • In Food Chemistry, 298, p. 125002

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/264996

DOI
10.1016/j.foodchem.2019.125002

PubMed
31260958

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Keywords :

Gas cell stabilization; Hexane (PubChem CID: 8058); Lipase; Lipopan F; Loaf volume; Mesophase; Monolayer; Oil body; Breadmaking; Food products; Gases; Hydrolysis; Lipases; Monolayers; Palmitic acid; Gas cell; Mesophases; Oil bodies; Pubchem; Lipids; Article; Fusarium oxysporum; Fusarium; Bread; Fermentation; Flour; Galactolipids; Lysophospholipids; Phosphatidylethanolamines; Triticum

Abstract :

[en] Lipids are only minor wheat flour constituents but play major roles in bread making (BM). Here, the importance of a well-balanced lipid population in BM was studied by applying a lipase from Fusarium oxysporum in the process. Monogalactosyldiacylglycerols and N-acyl phosphatidylethanolamines were the most accessible lipase substrates. Hydrolysis thereof into their corresponding lysolipids was largely if not entirely responsible for loaf volume increases upon lipase application. Degradation of endogenously present lipids and enzymatically released lysolipids caused loaf volume to decrease, confirming that an appropriate balance between different types of lipids is crucial in BM. For optimal dough gas cell stability, the level of lipids promoting lamellar mesophases and, thus, liquid condensed monolayers needs to be maximal while maintaining an appropriate balance between lipids promoting hexagonal I phases, non-polar lipids and lipids promoting hexagonal II or cubic phases. © 2019 Elsevier Ltd

Disciplines :

Food science

Author, co-author :

Melis, S.; 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

Meza Morales, Walter Rodrigo ; Université de Liège - ULiège

Delcour, J. 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 :

Lipases in wheat flour bread making: Importance of an appropriate balance between wheat endogenous lipids and their enzymatically released hydrolysis products

Publication date :

2019

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier, Netherlands

Volume :

298

Pages :

125002

Peer reviewed :

Peer Reviewed verified by ORBi

Funders :

IWT - Agentschap voor Innovatie door Wetenschap en Technologie [BE]

Available on ORBi :

since 13 November 2021

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