Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads
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.
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Language: | English |
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Sage Publications
2016-07-19
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Subjects: | Composite breads, Nutritional quality, Functional properties, Lipid dynamics, |
Online Access: | http://hdl.handle.net/10261/164354 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 |
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dig-iata-es-10261-1643542018-05-03T00:56:00Z Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads Collar, Concha Conte, Paola Ministerio de Economía y Competitividad (España) European Commission Composite breads Nutritional quality Functional properties Lipid dynamics 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. The authors acknowledge the financial support of Consejo Superior de Investigaciones Científicas (CSIC), Ministerio de Economía y Competitividad (MINECO) and Fondo Europeo de Desarrollo Nacional (FEDER) (Project AGL2015-63849-C2-1-R). Peer reviewed 2018-05-02T11:58:28Z 2018-05-02T11:58:28Z 2016-07-19 artículo http://purl.org/coar/resource_type/c_6501 Food Science and Technology International 23(1): 24-35 (2017) 1082-0132 http://hdl.handle.net/10261/164354 10.1177/1082013216653852 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-63849-C2-1-R Postprint https://doi.org/10.1177/1082013216653852 Sí open Sage Publications |
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Composite breads Nutritional quality Functional properties Lipid dynamics Composite breads Nutritional quality Functional properties Lipid dynamics Collar, Concha Conte, Paola Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads |
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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. |
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Ministerio de Economía y Competitividad (España) |
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Ministerio de Economía y Competitividad (España) Collar, Concha Conte, Paola |
format |
artículo |
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Composite breads Nutritional quality Functional properties Lipid dynamics |
author |
Collar, Concha Conte, Paola |
author_sort |
Collar, Concha |
title |
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads |
title_short |
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads |
title_full |
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads |
title_fullStr |
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads |
title_full_unstemmed |
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads |
title_sort |
lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: impact on fresh and aged composite breads |
publisher |
Sage Publications |
publishDate |
2016-07-19 |
url |
http://hdl.handle.net/10261/164354 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 |
work_keys_str_mv |
AT collarconcha lipiddynamicsinblendedwheatandnonwheatfloursbreadmakingmatricesimpactonfreshandagedcompositebreads AT contepaola lipiddynamicsinblendedwheatandnonwheatfloursbreadmakingmatricesimpactonfreshandagedcompositebreads |
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1777670060013256704 |