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Cereal Chem 58:220 - 226.  |  VIEW ARTICLE
Functional Properties of Surfactants in Breadmaking. III. Effects of Surfactants and Soy Flour on Lipid Binding in Breads.

O. K. Chung, C. C. Tsen, and R. J. Robinson. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

Lipid binding progressively increased during dough mixing and baking; over three fourths of the free wheat flour lipids were bound during breadmaking. Over 90% of free flour glycolipids and phospholipids (PL) and 66% of glycerides were bound during the entire bread-making process. Extractability of total (free plus bound) lipids of certain classes changed during breadmaking. Free plus bound trigalactosyldiglycerides or PL (mainly lysophosphatidylcholine) were extracted most from bread and least from flour. Extractability of digalactosyldiglycerides decreased during baking; about one half of them became so tightly bound that they were inextractable with water-saturated n-butanol. Surfactants, ethoxylated monoglycerides (EMG) alone or in combination with distilled monoglycerides and sodium stearoyl-2-lactylate (SSL), suppressed lipid binding by displacing some lipid components on binding sites in breads. Similarly, surfactants lowered extractability of certain bread lipid components by complexing with them. Nonionic EMG and/or distilled monoglycerides showed stronger displacing effects and weaker complexing effects than the anionic SSL did. However, EMG or SSL did not displace lipids in the presence of soy flour because soy proteins supplied sufficient binding sites for both native lipids and the added surfactants. Surfactants accommodated the soy protein in the gluten matrix through new association by sharing and enhancing the role of native lipids, especially glycolipids and PL, in formation of complexes that involve multiple interactions. Such accommodations, as depicted by proposed models, presumably can overcome the adverse effects of soy flour and produce acceptable protein-enriched bread.

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