Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3000 Leuven, Belgium.
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3000 Leuven, Belgium.
Food Chem. 2020 Jul 30;319:126565. doi: 10.1016/j.foodchem.2020.126565. Epub 2020 Mar 5.
Bread is mainly made from wheat but also from other cereals such as rye and oats. We here report on the role of dough liquor (DL) proteins and lipids in determining the stability of gas cell air-water (A-W) interfaces in wheat, rye, and oat bread making. Surprisingly, most lipids in DLs of these cereals are nonpolar. Their main polar DL lipids are phospholipids. Lipids at wheat and rye DL stabilized A-W interfaces impair interactions between its proteins, as reflected by an increased A-W interfacial shear viscosity of the adsorbed film upon defatting. In contrast, removing most lipids from oat DL pronouncedly increased the A-W interface surface tension, demonstrating that lipids are the prominent adsorbed species.
面包主要由小麦制成，但也可以由其他谷物如黑麦和燕麦制成。我们在此报告面团液（DL）蛋白质和脂质在决定小麦、黑麦和燕麦面包制作中气体细胞气-水（A-W）界面稳定性方面的作用。令人惊讶的是，这些谷物的 DL 中的大多数脂质是非极性的。它们主要的极性 DL 脂质是磷脂。小麦和黑麦 DL 中的脂质稳定了 A-W 界面，削弱了其蛋白质之间的相互作用，这反映在脱脂后吸附膜的 A-W 界面剪切粘度增加。相比之下，从燕麦 DL 中去除大部分脂质会显著增加 A-W 界面的表面张力，这表明脂质是主要的吸附物质。
