Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor

Food Chemistry
Frederik JanssenJan A Delcour

Abstract

Gas cell stabilization in dough by its aqueous phase constituents is arguably more important in non-wheat than in wheat dough due to weaker protein networks in the former. Dough liquor (DL), a model for the dough aqueous phase, was isolated from fermented wheat, rye, barley, and oat doughs by ultracentrifugation. DL composition (protein, lipid, arabinoxylan, β-glucan) and air/water interfacial functionality [foaming, viscosity, surface tension, surface dilatational modulus (E)] were related to bread quality. Poor foaming and low E of wheat DL were ascribed to lipids and proteins co-occurring at the interface. Nonetheless, the presence of a gluten network resulted in high-quality wheaten breads. Homogeneous and heterogeneous crumb structures of rye and barley breads, respectively, were attributed to high and low E values of their respective DLs. High lipid content and low surface tension of oat DL indicated a lipid-dominated interface, which may explain the heterogeneous crumb structure of oat breads.

Citations

Feb 10, 2019·Journal of the Science of Food and Agriculture·Katerina AlbaVassilis Kontogiorgos
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Sara Melis, Jan A Delcour
Apr 4, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Elaine Berger CeresinoRamune Kuktaite
Nov 30, 2021·Journal of Agricultural and Food Chemistry·Hong-Ju HeXiaochan Wang

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