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Effect of lipid oxidation on dough bleaching

Mercier, M., Gelinas, P.
Cereal chemistry 2001 v.78 no.1 pp. 36-38
wheat flour, lipid peroxidation, bleaching, lipids, food composition, mixing, beta-carotene, degradation, triacylglycerol lipase, linoleic acid, cooking fats and oils, rapeseed oil, corn oil, peanut oil, soybean oil, sunflower oil, linolenic acid, oleic acid, peroxide value, food processing quality, dough, duration
The effect of lipid composition and oxidation on dough bleaching has been determined. At >2.25% (flour basis), pure linoleic acid was very efficient in degrading beta-carotene in dough, unlike colza, corn, peanut, soy, or sunflower oil, which were mainly characterized by different polyunsaturated fatty acids content. In a very oxidized state, as determined by a peroxide index of >15 meq/kg of oil, sunflower oil (rich in polyunsaturated fatty acids) had a major bleaching activity on beta-carotene when compared with colza oil (less polyunsaturated), especially in combination with long mixing times. A combination of lipase (815 U), slightly oxidized oil (peroxide index of 2-5 meq/kg of oil), and linoleic acid (90 mg/100 g of flour) significantly degraded flour pigments (P < 0.05).