Effects of mixing conditions and wheat flour dough composition on lipid hydrolysis and oxidation levels in the presence of exogenous lipase

Citation
P. Castello et al., Effects of mixing conditions and wheat flour dough composition on lipid hydrolysis and oxidation levels in the presence of exogenous lipase, CEREAL CHEM, 76(4), 1999, pp. 476-482
Citations number
45
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agricultural Chemistry
Journal title
CEREAL CHEMISTRY
ISSN journal
0009-0352 → ACNP
Volume
76
Issue
4
Year of publication
1999
Pages
476 - 482
Database
ISI
SICI code
0009-0352(199907/08)76:4<476:EOMCAW>2.0.ZU;2-I
Abstract
The lipid profiles of wheat flour doughs containing exogenous lipase were s tudied under different mixing conditions using a microscale mixer. An exper imental design comparing the effects of dough water content (52-68%), the s peed of mixing (50-100 rpm), and the mixer temperature (18-32 degrees C) sh owed that the hydrolysis levels were positively influenced by temperature a nd speed of mixing and negatively influenced by water content. The positive effect of temperature was enhanced both by highspeed mixing and low water content. The lipid oxidation levels were positively influenced by the speed of mixing and negatively influenced by the water content. The positive eff ect of temperature on the oxidation levels was less important. A series of experiments conducted with different types of industrial and semi-industria l mixers with equal concentrations of lipase added to the dough showed larg e differences among the rates of lipid hydrolysis and oxidation. However, t he mixing conditions proposed by bakers to obtain doughs with similar handl ing properties led to similar dough lipid profiles. Sodium chloride did not change the lipid profile when added to dough. Conversely, calcium chloride promoted a large increase of lipid hydrolysis and oxidation due to its act ivation of lipase activity. Addition of yeast increased the lipid hydrolysi s and slightly decreased lipid oxidation.