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Interaction of lipids with proteins and carbohydrates in breadmaking

Author:
Pomeranz, Y., Chung, O.K.
Source:
Journal of the American Oil Chemists' Society 1978 v.55 no.2 pp. 285
ISSN:
0003-021X
Subject:
wheat flour, chemical composition, lipid composition, breadmaking, lipids, proteins, carbohydrates, chemical reactions
Abstract:
After reviewing the evidence for interaction in breadmaking of lipids with proteins and carbohydrates, theories on the shortening response are discussed. Recent studies show that the response cannot be explained entirely on the basis of physical phenomena. Both overall breadmaking quality (presumably related to gluten and its components) and the presence of wheat flour lipids are important in the shortening response.
Agid:
32291
Handle:
10113/32291