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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).