Lipids in bread making: Sources, interactions, and impact on bread quality

Aamodt, 2005, Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM, and their interactions, Journal of Food Science, 70, C214, 10.1111/j.1365-2621.2005.tb07128.x

Addo, 1991, Lipid-binding and fatty-acid distribution in flour, dough, and baked and steamed bread, Cereal Chemistry, 68, 570

Addo, 1995, Effects of sucrose fatty acid ester and blends on alveograph characteristics of wheat flour doughs, Journal of Cereal Science, 22, 123, 10.1016/0733-5210(95)90041-1

Aini, 1996, Characteristics of white pan bread as affected by tempering of the fat ingredient, Cereal Chemistry, 73, 462

Armero, 1996, Antistaling additives, flour type and sourdough process effects on functionality of wheat doughs, Journal of Food Science, 61, 299, 10.1111/j.1365-2621.1996.tb14180.x

Autio, 1997, Relationships between flour/dough microstructure and dough handling and baking properties, Trends in Food Science & Technology, 8, 181, 10.1016/S0924-2244(97)01039-X

Azizi, 2004, Dough rheological properties and effect of surfactant gels on bread making characteristics of wheat flours of different qualities, Journal of Texture Studies, 35, 75, 10.1111/j.1745-4603.2004.tb00823.x

Azizi, 2004, Effect of surfactant gels on dough rheological characteristics and quality of bread, Critical Reviews in Food Science and Nutrition, 44, 545, 10.1080/10408690490489288

Békés, 1986, Relationship between lipid content and composition and loaf volume of twenty-six common spring wheats, Cereal Chemistry, 63, 327

Barrett, 2002, Effects of sucrose ester, dough conditioner, and storage temperature on long-term textural stability of shelf-stable bread, Cereal Chemistry, 79, 806, 10.1094/CCHEM.2002.79.6.806

Belitz, 2009

Bell, 1977, Binding of model shortenings during mixing of mechanically developed bread doughs from fresh and stored flours, Journal of the American Oil Chemists Society, 54, 479, 10.1007/BF02909062

Bell, 1977, Binding of model shortenings during mixing of mechanically developed bread doughs from fresh and stored flours, Journal of the American Oil Chemists Society, 54, 479, 10.1007/BF02909062

Bell, 1979, The effects of pure saturated and unsaturated fatty acids on breadmaking and on lipid-binding, using Chorleywood bread process doughs containing a ’model fat’, Journal of the Science of Food and Agriculture, 30, 1123, 10.1002/jsfa.2740301203

Bell, 2007, Effects of composition on fat rheology and crystallisation, Food Chemistry, 101, 799, 10.1016/j.foodchem.2006.02.033

Brooker, 1993, The stabilization of air in foods containing fat: a review, Food Structure, 12, 115

Brooker, 1996, The role of fat in the stabilisation of gas cells in bread dough, Journal of Cereal Science, 24, 187, 10.1006/jcrs.1996.0052

Carr, 1992, Lipid interactions in breadmaking, Critical Reviews in Food Science and Nutrition, 31, 237, 10.1080/10408399209527571

Carr, 1992, Lipid interactions in breadmaking, Critical Reviews in Food Science and Nutrition, 31, 237, 10.1080/10408399209527571

Chin, 2007, Functional effect of fully hydrogenated palm oil-based emulsifiers on baking performance of white bread, International Journal of Food Engineering, 3, 1, 10.2202/1556-3758.1196

Chin, 2010, Palm oil shortening effects on baking performance of white bread, Journal of Food Process Engineering, 33, 413, 10.1111/j.1745-4530.2008.00282.x

Chung, 1977, Wheat flour lipids, shortening and surfactants; a three way contribution to breadmaking, Baker’s Digest, 51, 32

Chung, 1975, Changes in lipid-binding and distribution during dough mixing, Cereal Chemistry, 52, 533

Chung, 1975, Functional properties of surfactants in breadmaking. 1. Roles of surfactants in relation to flour constituents in a dough system, Cereal Chemistry, 52, 832

Chung, 1977, Functional properties of surfactants in breadmaking. 2. Composition of lipids associated with doughs containing various levels of surfactants, Cereal Chemistry, 54, 857

Chung, 1980, Defatted and reconstituted wheat flours. V. Bread-making response to shortening of flour differentially defatted by varying solvent and temperature, Cereal Chemistry, 57, 106

Chung, 1980, Lipid extraction conditions to differentiate among hard red winter wheats that vary in breadmaking, Journal Food Science, 45, 1168, 10.1111/j.1365-2621.1980.tb06513.x

Chung, 1980, Defatted and reconstituted wheat flours. VI. Response to shortening addition and lipid removal in flours that vary in bread-making quality, Cereal Chemistry, 57, 111

Chung, 1981, Defatted and reconstituted wheat flours. VII. The effects of 0-12% shortening (flour basis) in bread making, Cereal Chemistry, 58, 69

Chung, 1981, Functional properties of surfactants in breadmaking. 3. Effects of surfactants and soy flour on lipid binding in breads, Cereal Chemistry, 58, 220

Chung, 1982, Relation of polar lipid-content to mixing requirement and loaf volume potential of hard red winter-wheat flour, Cereal Chemistry, 59, 14

Chung, 2009, Wheat Lipids, 363

Collar, 1998, Lipid binding of formula bread doughs - Relationships with dough and bread technological performance, Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung A-Food Research and Technology, 207, 110, 10.1007/s002170050304

Crowley, 2000, Influence of additives and mixing time on crumb grain characteristics of wheat bread, Cereal Chemistry, 77, 370, 10.1094/CCHEM.2000.77.3.370

Daniels, 1976, Release of carbon dioxide from dough during baking, Journal of the Science of Food and Agriculture, 27, 351, 10.1002/jsfa.2740270409

Dashti, 2002, Trans polyunsaturated fatty acids have more adverse effects than saturated fatty acids on the concentration and composition of lipoproteins secreted by human hepatoma HepG2 cells, Journal of Nutrition, 132, 2651, 10.1093/jn/132.9.2651

De Stefanis, 1976, Studies on breadmaking properties of wheat-flour nonpolar lipids, Cereal Chemistry, 53, 636

De Stefanis, 1977, Binding of crumb softeners and dough strengtheners during breadmaking, Cereal Chemistry, 54, 13

Delcour, 2010

Delcour, 2010, Fate of starch in food processing: from raw materials to final food products, Annual Review of Food Science and Technology, 1, 87, 10.1146/annurev.food.102308.124211

Eliasson, 1988, Interactions between amylopectin and lipid additives during retrogradation in a model system, Journal of the Science of Food and Agriculture, 44, 353, 10.1002/jsfa.2740440408

Fahy, 2005, A comprehensive classification system for lipids, Journal of Lipid Research, 46, 839, 10.1194/jlr.E400004-JLR200

Finney, 1976, Effects of solvent-extraction of lipid-composition, mixing time, and bread loaf volume, Cereal Chemistry, 53, 383

Finnie, 2009, Quantitative characterization of polar lipids from wheat whole meal, flour, and starch, Cereal Chemistry, 86, 637, 10.1094/CCHEM-86-6-0637

Fisher, 1964, Lipids of wheat. II. Lipids of flours from single wheat varieties of widely varying baking quality, Journal of the Science of Food and Agriculture, 15, 325, 10.1002/jsfa.2740150511

Fisher, 1966, Lipids of wheat. III. Further studies of lipids of flours from single wheat varieties of widely varying baking quality, Journal of the Science of Food and Agriculture, 17, 370, 10.1002/jsfa.2740170808

Fu, 1997, Effect of added fat on the rheological properties of wheat flour doughs, Cereal Chemistry, 74, 304, 10.1094/CCHEM.1997.74.3.304

Gan, 1995, Gas cell stabilization and gas retention in wheat bread dough, Journal of Cereal Science, 21, 215, 10.1006/jcrs.1995.0025

Ghotra, 2002, Lipid shortenings: a review, Food Research International, 35, 1015, 10.1016/S0963-9969(02)00163-1

Goesaert, 2005, Wheat flour constituents: how they impact bread quality, and how to impact their functionality, Trends in Food Science & Technology, 16, 12, 10.1016/j.tifs.2004.02.011

Goesaert, 2009, Antifirming effects of starch degrading enzymes in bread crumb, Journal of Agricultural and Food Chemistry, 57, 2346, 10.1021/jf803058v

Goesaert, 2009, Amylases and bread firming – an integrated view, Journal of Cereal Science, 50, 345, 10.1016/j.jcs.2009.04.010

Gomez, 2004, Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality, European Food Research and Technology, 219, 145, 10.1007/s00217-004-0937-y

Gras, 1973, An improved method for volume measurement for small loaves, Cereal Science Today, 18, 135

Gray, 2003, Bread staling: molecular basis and control, Comprehensive Reviews in Food Science and Food Safety, 2, 1, 10.1111/j.1541-4337.2003.tb00011.x

Gudmundsson, 1990, Retrogradation of amylopectin and the effects of amylose and added surfactants emulsifiers, Carbohydrate Polymers, 13, 295, 10.1016/0144-8617(90)90061-V

Hähnel, 1995, Investigations into the properties of emulsifiers in yeast-leavened dough by means of infrared-spectroscopy. 2. Experiments on the interaction of emulsifiers with starch and flour and in dough, Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung, 200, 244, 10.1007/BF01187512

Hargin, 1980, The distribution of acyl lipids in the germ, aleurone, starch and non-starch endosperm of 4 wheat varieties, Journal of the Science of Food and Agriculture, 31, 877, 10.1002/jsfa.2740310904

Hargin, 1980, Triglyceride deposits in the starchy endosperm of wheat, Cereal Chemistry, 57, 320

Helmerich, 2005, Functional properties of individual classes of phospholipids in breadmaking, Journal of Cereal Science, 42, 233, 10.1016/j.jcs.2005.03.006

Hoseney, 1969, Functional (breadmaking) and biochemical properties of wheat flour components. V. Role of total extractable lipids, Cereal Chemistry, 46, 606

Huang, 1992, Oil bodies and oleosins in seeds, Annual Review of Plant Physiology and Plant Molecular Biology, 43, 177, 10.1146/annurev.pp.43.060192.001141

Huang, 1993, Waxy corn starch - monoglyceride interaction in a model system, Cereal Chemistry, 70, 42

Huang, 2008, Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature, Journal of Cereal Science, 48, 639, 10.1016/j.jcs.2008.02.008

Humphrey, 2004, A comparison of lipid shortening functionality as a function of molecular ensemble and shear: crystallization and melting, Food Research International, 37, 11, 10.1016/j.foodres.2003.09.012

Inoué, 1996, Effects of monoglyceride fatty acid species on the properties of dough protein, Food Science and Technology International, 2, 97, 10.3136/fsti9596t9798.2.97

Inoué, 1995, Studies on frozen doughs. 4. Effect of shortening systems on baking and rheological properties, Cereal Chemistry, 72, 334

Junge, 1981, A mechanism by which shortening and certain surfactants improve loaf volume in bread, Cereal Chemistry, 58, 408

Junge, 1981, Effect of surfactants on air incorporation in dough and the crumb grain of bread, Cereal Chemistry, 58, 338

Keetels, 1996, Effects of lipid surfactants on the structure and mechanics of concentrated starch gels and starch bread, Journal of Cereal Science, 24, 33, 10.1006/jcrs.1996.0035

Keller, 1997, Competitive adsorption behaviour of wheat flour components and emulsifiers at an air–water interface, Journal of Cereal Science, 25, 175, 10.1006/jcrs.1996.0089

Knightly, 1981, Shortening systems: fats, oils, and surface-active agents - Present and future, Cereal Chemistry, 85, 171

Koehler, 1999, Study of the effect of DATEM. 1. Influence of fatty acid chain length on rheology and baking, Journal of Agricultural and Food Chemistry, 47, 1863, 10.1021/jf980891i

Krog, 1981, Theoretical aspects of surfactants in relation to their use in breadmaking, Cereal Chemistry, 58, 158

Krog, 1970, Interaction of monoglycerides in different physical states with amylose and their anti-firming effects in bread, Journal of Food Technology, 5, 77, 10.1111/j.1365-2621.1970.tb01544.x

Kulp, 1981, Staling of white pan bread - Fundamental causes, Critical Reviews in Food Science and Nutrition, 15, 1, 10.1080/10408398109527311

Lagendijk, 1970, Relation between complex formation of starch with monoglycerides and the firmness of bread, Cereal Science Today, 15, 354

Lagrain, 2007, Impact of redox agents on the extractability of gluten proteins during bread making, Journal of Agricultural and Food Chemistry, 55, 5320, 10.1021/jf070639n

Leissner, 1988, A comparison of the effect of different polymorphic forms of lipids in breadmaking, Cereal Chemistry, 65, 202

Lipid Maps Structure Database. <www.lipidmaps.org> (accessed on 14.02.11.).

MacMurray, 1970, Composition of wheat-flour lipids, Journal of the Science of Food and Agriculture, 21, 520, 10.1002/jsfa.2740211008

MacRitchie, 1977, Flour lipids and their effects in baking, Journal of the Science of Food and Agriculture, 28, 53, 10.1002/jsfa.2740280108

MacRitchie, 1981, Flour lipids: theoretical aspects and functional properties, Cereal Chemistry, 58, 156

MacRitchie, 1973, The role of flour lipids in baking, Cereal Chemistry, 50, 292

Manley, 2000

Mann, 1974, Changes in wheat lipids during mixing and resting of flour-water doughs, Journal of the Science of Food and Agriculture, 25, 1109, 10.1002/jsfa.2740250907

Marangoni, 2002, Special issue of FRI: crystallization, structure and functionality of fats, Food Research International, 35, 907, 10.1016/S0963-9969(02)00152-7

Matsoukas, 1991, Breadmaking quality of ten Greek breadwheats. II. Relationships of protein, lipid and starch components to baking quality, Journal of the Science of Food and Agriculture, 55, 87, 10.1002/jsfa.2740550110

McCann, 2009, Protein-lipid interactions in gluten elucidated using acetic-acid fractionation, Food Chemistry, 115, 105, 10.1016/j.foodchem.2008.11.070

Mehta, 2009, Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread dough, Journal of Food Science, 74, E455, 10.1111/j.1750-3841.2009.01346.x

Mettler, 1993, Effects of emulsifiers and hydrocolloids on whole wheat bread quality - a response-surface methodology study, Cereal Chemistry, 70, 373

Miyamoto, 2005, Application of polyglycerol mono-fatty acid esters to improve breadmaking, Food Science and Technology Research, 11, 19, 10.3136/fstr.11.19

Moayedallaie, 2010, Bread improvers: comparison of a range of lipases with a traditional emulsifier, Food Chemistry, 122, 495, 10.1016/j.foodchem.2009.10.033

Moore, 1986, Influence of shortening and surfactants on retention of carbon-dioxide in bread dough, Cereal Chemistry, 63, 67

Morrison, 1978, Wheat lipid composition, Cereal Chemistry, 55, 548

Morrison, 1988, Lipids, 373

Morrison, 1981, Distribution of soft wheat kernel lipids into flour milling fractions, Journal of the Science of Food and Agriculture, 32, 579, 10.1002/jsfa.2740320609

Morrison, 1975, Selective extraction and quantitative analysis of non-starch and starch lipids from wheat flour, Journal of the Science of Food and Agriculture, 26, 507, 10.1002/jsfa.2740260416

Morrison, 1984, The effect of group 5 chromosomes on the free and total galactosyldiglycerides in wheat endosperm, Journal of Cereal Science, 2, 145, 10.1016/S0733-5210(84)80028-4

Morrison, 1989, The effect of group 5 chromosomes on the free polar lipids and breadmaking quality of wheat, Journal of Cereal Science, 9, 41, 10.1016/S0733-5210(89)80020-7

Mousia, 2007, Effect of fat level, mixing pressure and temperature on dough expansion capacity during proving, Journal of Cereal Science, 46, 139, 10.1016/j.jcs.2006.12.006

Nakazawa, 2004, Effect of annealing on starch-palmitic acid interaction, Carbohydrate Polymers, 57, 327, 10.1016/j.carbpol.2004.05.011

O’Brien, 2004, Fats and oils formulation, 235

Ohm, 2002, Relationships of free lipids with quality factors in hard winter wheat flours, Cereal Chemistry, 79, 274, 10.1094/CCHEM.2002.79.2.274

Olcott, 1947, Characterization of wheat gluten. I. Protein-lipid complex formation during doughing of flours. Lipoprotein nature of the glutenin fraction, Cereal Chemistry, 24, 407

Panozzo, 1990, Baking quality of Australian wheat cultivars varying in their free lipid-composition, Journal of Cereal Science, 11, 51, 10.1016/S0733-5210(09)80180-X

Panozzo, 1991, Selection of wheat breeders lines for improved baking quality based on their free lipid content, Australian Journal of Agricultural Research, 42, 715, 10.1071/AR9910715

Panozzo, 1993, The relationship of free lipids and flour protein to breadmaking quality, Journal of Cereal Science, 17, 47, 10.1006/jcrs.1993.1006

Persaud, 1990, Dynamic rheological properties of bread crumb. 2. Effects of surfactants and reheating, Cereal Chemistry, 67, 182

Pisesookbunterng, 1983, Bread staling studies. 1. Effect of surfactants on moisture migration from crumb to crust and firmness values of bread crumb, Cereal Chemistry, 60, 298

Poulsen, C.H., SØe, J.B., Rasmussen, P., Madrid, S.M., Zargahi, M.R., 1998. Lipase and use of same for improving doughs and baked products. Patent WO98/45453, PCT/DK98/00137.

Prabhasankar, 1999, Lipids in wheat flour streams, Journal of Cereal Science, 30, 315, 10.1006/jcrs.1999.0289

Prabhasankar, 2000, Distribution of free lipids and their fractions in wheat flour milled streams, Food Chemistry, 71, 97, 10.1016/S0308-8146(00)00149-7

Primo-Martín, 2006, Surface layer properties of dough liquor components: are they key parameters in gas retention in bread dough?, Food Biophysics, 1, 83, 10.1007/s11483-006-9008-1

Primo-Martin, 2008, Fracture behaviour of bread crust: effect of ingredient modification, Journal of Cereal Science, 48, 604, 10.1016/j.jcs.2008.01.007

Rao, 1992, Effects of selected surfactants on amylopectin recrystallization and on recoverability of bread crumb during storage, Cereal Chemistry, 69, 613

Ravi, 2000, Influence of additives on the rheological characteristics and baking duality of wheat flours, European Food Research and Technology, 210, 202, 10.1007/PL00005512

Ribotta, 2004, Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough, Food Hydrocolloids, 18, 305, 10.1016/S0268-005X(03)00086-9

Roach, 1995, Effect of certain surfactants on the starch in bread, Cereal Chemistry, 72, 578

Rogers, 1988, Effect of native lipids, shortening, and bread moisture on bread firming, Cereal Chemistry, 65, 398

Sahi, 1994, Interfacial properties of the aqueous phase of wheat flour doughs, Journal of Cereal Science, 20, 119, 10.1006/jcrs.1994.1052

Sahi, 2003, The interfacial properties of the aqueous phase of full recipe bread doughs, Journal of Cereal Science, 37, 205, 10.1006/jcrs.2002.0495

Salt, 2006, Composition and surface properties of dough liquor, Journal of Cereal Science, 43, 284, 10.1016/j.jcs.2005.12.013

Sanchez, 1995, Use of carbohydrate-based fat substitutes and emulsifying agents in reduced fat shortbread cookies, Cereal Chemistry, 72, 25

Sato, 2001, Crystallization behaviour of fats and lipids: a review, Chemical Engineering Science, 56, 2255, 10.1016/S0009-2509(00)00458-9

Sawa, 2009, Effects of purified monoglycerides on Canadian short process and sponge and dough mixing properties, bread quality and crumb firmness during storage, Food Chemistry, 115, 884, 10.1016/j.foodchem.2009.01.010

Selmair, 2008, Baking performance of synthetic glycolipids in comparison to commercial surfactants, Journal of Agricultural and Food Chemistry, 56, 6691, 10.1021/jf800692b

Selmair, 2009, Molecular structure and baking performance of individual glycolipid classes from lecithins, Journal of Agricultural and Food Chemistry, 57, 5597, 10.1021/jf9008982

Selmair, 2010, Role of glycolipids in breadmaking, Lipid Technology, 22, 7, 10.1002/lite.200900069

Smith, 2004, Influences of the proportion of solid fat in a shortening on loaf volume and staling of bread, Journal of Food Processing and Preservation, 28, 359, 10.1111/j.1745-4549.2004.23079.x

Sroan, 2009, Mechanism of gas cell stabilization in breadmaking. II. The secondary liquid lamellae, Journal of Cereal Science, 49, 41, 10.1016/j.jcs.2008.07.004

Sroan, 2009, Mechanism of gas cell stabilization in bread making. I. The primary gluten–starch matrix, Journal of Cereal Science, 49, 32, 10.1016/j.jcs.2008.07.003

Stampfli, 1995, Emulsifiers in bread making, Food Chemistry, 52, 353, 10.1016/0308-8146(95)93281-U

Stampfli, 1996, Effects of emulsifiers on farinograph and extensograph measurements, Food Chemistry, 57, 523, 10.1016/S0308-8146(96)00011-8

Stauffer, 1996, Properties of emulsifiers, 29

Stauffer, 1999

Tamstorf, 1988, The role of fats and emulsifiers in baked products, 75

Upritchard, 2005, Modern fat technology: what is the potential for heart health?, Proceedings of the Nutrition Society, 64, 379, 10.1079/PNS2005446

Valjakka, 1994, Studies on a raw starch digesting enzyme. 1. Comparison to fungal and bacterial enzymes and an emulsifier in white pan bread, Cereal Chemistry, 71, 139

Voet, 2006, Lipids and biological membranes, 233

Watanabe, 2002, Effect of physical state of nonpolar lipids on rheology and microstructure of gluten-starch and wheat flour doughs, Cereal Chemistry, 79, 203, 10.1094/CCHEM.2002.79.2.203

Watanabe, 2003, Effect of physical states of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour dough, Cereal Chemistry, 80, 281, 10.1094/CCHEM.2003.80.3.281

Xiujin, 2007, Effects of DATEM on dough rheological characteristics and qualities of CSB and bread, Cereal Chemistry, 84, 181, 10.1094/CCHEM-84-2-0181

Xu, 1992, Bread crumb amylograph studies. II. Cause of unique properties, Cereal Chemistry, 69, 502