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Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads.
Food Sci Technol Int. 2017 Jan; 23(1):24-35.FS

Abstract

The use of pseudocereals, legumes and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven health-promoting attributes. Dilution up to 45% of the basic wheat flour matrix by accumulative ternary addition of teff, green pea and buckwheat flours did significantly impact both the extractability and distribution of lipid subfractions in composite flours, doughs and breads, and induced differentiated dynamics in lipid binding along breadmaking. During mixing, a preferential covalent lipid binding to the inside part of the starch granules takes place at the expenses of both accessible free lipids and lipids initially bound non-covalently to the gluten/non-gluten proteins and to the outside part of the starch granules. During fermentation and later baking a preferential lipid binding to the gluten/non-gluten proteins and to the outside and inside starch granules takes place at the expenses of both a free lipid displacement and a bound lipid translocation to new protein and starch active sites. It can be noticed that the larger the accumulation of both protein- and starch-bound lipids over fermentation and baking, the higher physic-chemical and sensory profiles, and the slower starch hydrolysis, firming and retrogradation kinetics of composite breads were obtained.

Authors+Show Affiliations

Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda, Catedrático Agustín Escardino, Paterna, Spain ccollar@iata.csic.es.Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, Sassari, Italy.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27440156

Citation

Collar, Concha, and Paola Conte. "Lipid Dynamics in Blended Wheat and Non-wheat Flours Breadmaking Matrices: Impact On Fresh and Aged Composite Breads." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 23, no. 1, 2017, pp. 24-35.
Collar C, Conte P. Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads. Food Sci Technol Int. 2017;23(1):24-35.
Collar, C., & Conte, P. (2017). Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 23(1), 24-35.
Collar C, Conte P. Lipid Dynamics in Blended Wheat and Non-wheat Flours Breadmaking Matrices: Impact On Fresh and Aged Composite Breads. Food Sci Technol Int. 2017;23(1):24-35. PubMed PMID: 27440156.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads. AU - Collar,Concha, AU - Conte,Paola, Y1 - 2016/07/19/ PY - 2016/04/15/received PY - 2016/05/16/accepted PY - 2016/7/22/pubmed PY - 2017/4/11/medline PY - 2016/7/22/entrez KW - Composite bread KW - functional properties KW - lipid dynamics KW - nutritional quality SP - 24 EP - 35 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 23 IS - 1 N2 - The use of pseudocereals, legumes and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven health-promoting attributes. Dilution up to 45% of the basic wheat flour matrix by accumulative ternary addition of teff, green pea and buckwheat flours did significantly impact both the extractability and distribution of lipid subfractions in composite flours, doughs and breads, and induced differentiated dynamics in lipid binding along breadmaking. During mixing, a preferential covalent lipid binding to the inside part of the starch granules takes place at the expenses of both accessible free lipids and lipids initially bound non-covalently to the gluten/non-gluten proteins and to the outside part of the starch granules. During fermentation and later baking a preferential lipid binding to the gluten/non-gluten proteins and to the outside and inside starch granules takes place at the expenses of both a free lipid displacement and a bound lipid translocation to new protein and starch active sites. It can be noticed that the larger the accumulation of both protein- and starch-bound lipids over fermentation and baking, the higher physic-chemical and sensory profiles, and the slower starch hydrolysis, firming and retrogradation kinetics of composite breads were obtained. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/27440156/Lipid_dynamics_in_blended_wheat_and_non_wheat_flours_breadmaking_matrices:_Impact_on_fresh_and_aged_composite_breads_ L2 - https://journals.sagepub.com/doi/10.1177/1082013216653852?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -