Interaction of lipids with proteins and carbohydrates in breadmaking
Authors:
- 1 February 1978
- journal article
- research article
- Published by Wiley in Journal of the American Oil Chemists' Society
- Vol. 55 (2) , 285-289
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.Keywords
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