Lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices
The use of fruits, legumes, and ancient grains for bread-making applications is receiving particular attention, since they involve nutrient dense grains with proven health-promoting attributes. Dilution by 34% of the basic wheat flour matrix by accumulative ternary addition of heat-moisture-treated teff, chestnut, and chickpea flours did significantly impact both the extractability and the distribution of lipid subfractions in composite flours, doughs, and breads, and induced dynamics in lipid binding over mixing, fermentation, and baking steps. A preferential covalent lipid binding to the inside part of the starch granules takes place sequentially during bread-making steps 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. Larger accumulation of starch lipids over mixing encompassed smaller extent of starch hydrolysis in fresh breads and smaller slowly digestible starch formation, while higher increase of starch lipids after fermentation and baking led to a bigger extent of starch digestibility and to a more prominent formation of slowly digestible starch fraction but to lower volume in fresh breads. Extensive binding of either protein bounded lipids or free lipids over fermentation and baking provided breads with promoted specific volume and anti-radical activity and slower retrogradation kinetics on ageing, respectively.
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Springer Nature
2019-09-10
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Subjects: | Lipid composition, Lipid dynamics, Composite breads, Heat-moisture treatment, |
Online Access: | http://hdl.handle.net/10261/198231 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
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dig-iata-es-10261-1982312020-09-10T04:31:41Z Lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices Collar, Concha Armero, Enrique Ministerio de Economía y Competitividad (España) European Commission Lipid composition Lipid dynamics Composite breads Heat-moisture treatment The use of fruits, legumes, and ancient grains for bread-making applications is receiving particular attention, since they involve nutrient dense grains with proven health-promoting attributes. Dilution by 34% of the basic wheat flour matrix by accumulative ternary addition of heat-moisture-treated teff, chestnut, and chickpea flours did significantly impact both the extractability and the distribution of lipid subfractions in composite flours, doughs, and breads, and induced dynamics in lipid binding over mixing, fermentation, and baking steps. A preferential covalent lipid binding to the inside part of the starch granules takes place sequentially during bread-making steps 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. Larger accumulation of starch lipids over mixing encompassed smaller extent of starch hydrolysis in fresh breads and smaller slowly digestible starch formation, while higher increase of starch lipids after fermentation and baking led to a bigger extent of starch digestibility and to a more prominent formation of slowly digestible starch fraction but to lower volume in fresh breads. Extensive binding of either protein bounded lipids or free lipids over fermentation and baking provided breads with promoted specific volume and anti-radical activity and slower retrogradation kinetics on ageing, respectively. The authors acknowledge the Institutions Ministerio de Economía y Competitividad (MINECO) and Federación Europea de Desarrollo Regional (FEDER) for funding the Project AGL2015-63849-C2-1-R. Peer reviewed 2020-01-17T12:37:29Z 2020-01-17T12:37:29Z 2019-09-10 artículo http://purl.org/coar/resource_type/c_6501 European Food Research and Technology 245 (11): 2413-2424 (2019) 1438-2377 10.1007/s00217-019-03365-2 http://hdl.handle.net/10261/198231 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 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/10.1007/s00217-019-03365-2 Sí open Springer Nature |
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Lipid composition Lipid dynamics Composite breads Heat-moisture treatment Lipid composition Lipid dynamics Composite breads Heat-moisture treatment |
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Lipid composition Lipid dynamics Composite breads Heat-moisture treatment Lipid composition Lipid dynamics Composite breads Heat-moisture treatment Collar, Concha Armero, Enrique Lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices |
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The use of fruits, legumes, and ancient grains for bread-making applications is receiving particular attention, since they involve nutrient dense grains with proven health-promoting attributes. Dilution by 34% of the basic wheat flour matrix by accumulative ternary addition of heat-moisture-treated teff, chestnut, and chickpea flours did significantly impact both the extractability and the distribution of lipid subfractions in composite flours, doughs, and breads, and induced dynamics in lipid binding over mixing, fermentation, and baking steps. A preferential covalent lipid binding to the inside part of the starch granules takes place sequentially during bread-making steps 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. Larger accumulation of starch lipids over mixing encompassed smaller extent of starch hydrolysis in fresh breads and smaller slowly digestible starch formation, while higher increase of starch lipids after fermentation and baking led to a bigger extent of starch digestibility and to a more prominent formation of slowly digestible starch fraction but to lower volume in fresh breads. Extensive binding of either protein bounded lipids or free lipids over fermentation and baking provided breads with promoted specific volume and anti-radical activity and slower retrogradation kinetics on ageing, respectively. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Collar, Concha Armero, Enrique |
format |
artículo |
topic_facet |
Lipid composition Lipid dynamics Composite breads Heat-moisture treatment |
author |
Collar, Concha Armero, Enrique |
author_sort |
Collar, Concha |
title |
Lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices |
title_short |
Lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices |
title_full |
Lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices |
title_fullStr |
Lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices |
title_full_unstemmed |
Lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices |
title_sort |
lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices |
publisher |
Springer Nature |
publishDate |
2019-09-10 |
url |
http://hdl.handle.net/10261/198231 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
work_keys_str_mv |
AT collarconcha lipidcompositionanddynamicsduringbreadmakinginheatmoisturetreatedassociatedmatrices AT armeroenrique lipidcompositionanddynamicsduringbreadmakinginheatmoisturetreatedassociatedmatrices |
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