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.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Pomeranz, Y., Ad. Food Res. 20:153 (1973).
MacMurray, T.A., and W.R. Morrison, J. Sci. Food Agric. 21:520(1970).
Chung, O.K., and C.C. Tsen, Cereal Chem. 52:533 (1975).
Morrison, W.R., D.L. Mann, S. Wong, and A.M. Coventry, J. Sci. Food Agric. 26:507 (1975).
Acker, L., and H.J. Schmitz, Staerke 19:233 (1967).
Acker, L., Getreide Mehl Brot 28:171 (1974).
Morrison, W.R., Baker’s Dig. 50(8): 29 (1976).
Kasarda, D.D., C.C. Nimmo, and G.O. Kohler, “Wheat Chemistry and Technology,” 2nd Edition, Edited by Y. Pomeranz, Am. Assoc. Cereal Chem., St. Paul, MN, 1971, p. 230.
D’Appolonia, B.L., K.A. Gilles, E.M. Osman, and Y. Pomeranz, Pomeranz, Am. Assoc. Cereal Chem., St. Paul, MN, 1971, p. 330,332.
Chiu, CM., and Y. Pomeranz, J. Food Sci. 31:753 (1966).
Schweizer, H., P. Schibli, and H. Neukom, Schweiz. Landwirtsch Forsch. 13:395 (1974).
Morrison, W.R., Getreide Mehl Brot 30:244 (1976).
Daniels, N.W.R., “Water Relations of Foods,” Edited by R.B. Duckworth, Academic Press, New York and London, 1975, p. 573.
Davies, R.J., N.W.R. Daniels, and R.N. Greenshields, J. Food Technol. 4:117(1969).
Chung, O.K., Y. Pomeranz, K.F. Finney, and M.D. Shogren, Cereal Chem. (In press).
Bell, B.M., D.G.H. Daniels, and N. Fisher, Food Chem. 2:57 (1977).
Chung, O.K., and C.C. Tsen, Cereal Chem. 52:549 (1975).
Mann, D.L., and W.R. Morrison, J. Sci. Food Agric. 25:1109 (1974).
Wehrli, H.P., and Y. Pomeranz, Cereal Chem. 47:221 (1970).
Chiu, CM., Y. Pomeranz, M.D. Shogren, and K.F. Finney, Food Technol. 22:1157 (1968).
Wehrli, H.P., “The Synthesis of Glycolipids and Their Role in Breakmaking,” Ph.D. Dissertation, Kansas State University, 1969.
Hess, K., Kolloid Z. 136:84 (1954).
Hess, K., and H. Mahl, Mikroskopie 9:81 (1954).
Traub, W., J.B. Hutchinson, and D.G.H. Daniels, Nature 179:769 (1957).
Grosskreutz, J.C., Cereal Chem. 38:336 (1961).
Hoseney, R.C., K.F. Finney, and Y. Pomeranz, Ibid. 47:135 (1970).
Wehrli, H.P., and Y. Pomeranz, Ibid. 47:160 (1970).
Wehrli, H.P., and Y. Pomeranz, Ibid. 47:221 (1970).
Wehrli, H.P., and Y. Pomeranz, Chem. Phys. Lipids 3:357 (1969).
Chung, O.K., and C.C. Tsen, Cereal Chem. 52:823 (1975).
Chung, O.K., and C.C. Tsen, Ibid.. 52:549 (1975).
Chung, O.K., and C.C. Tsen, Ibid. 52:832 (1975).
Chung, O.K., and C.C. Txen, Ibid. 54:857 (1977).
Chung, O.K., and C.C. Tsen, Cereal Sci. Today 19:407 (1974).
Aidoo, E.S., “High-Protein Bread: Interactions of Wheat Proteins and Soy Proteins with Surfactants in Doughs and in Model Systems,” Ph.D. Dissertation, Kansas State University, 1972.
Chung, O.K., “Interaction between Flour Lipids and Proteins: Effects of Mixing and Surfactants on Lipid- and Protein-Components of Dough and Bread,” Ph.D. Dissertation, Kansas State University, 1973.
DeStefanis, V.A., J.G. Ponte, Jr., F.H. Chung, and N.A. Ruzza, Cereal Chem. 54:13 (1977).
Mecham, D.K., “Wheat Chemistry and Technology,” 2nd Edition, Edited by Y. Pomeranz, Am. Assoc. Cereal Chem., St. Paul, MN, 1971, p. 424.
Pomeranz, Y., “Wheat Chemistry and Technology”, 2nd Edition, Edited by Y. Pomeranz, Am. Assoc. Cereal Chem., St. Paul, MN, 1971, p. 628.
Morrison, W.R., Baker’s Dig. 50(8):29 (1976).
Morrison, W.R., “Cereal Science and Technology,” Vol. II, Edited by Y. Pomeranz, Am. Assoc. Cereal Chem., St. Paul, MN, In press.
Pomeranz, Y., G.L. Rubenthaler, and K.F. Finney, Food Technol. 19:1724 (1965).
Daftary, R.D., Y. Pomeranz, M.D. Shogren, and K.F. Finney, Ibid. 22:327(1968).
Ponte, J.G., Jr., and V.A. DeStefanis, Cereal Chem. 46:325 (1969).
Hoseney, R.C., K.F. Finney, Y. Pomeranz, and M.D. Shogren, Ibid. 46:606 (1969).
Daftary, R.D., Y. Pomeranz, R.C. Hoseney, M.D. Shogren, and K.F. Finney, Agric. Food Chem. 18:617 (1970).
MacRitchie, F., and P.W. Gras, Cereal Chem. 50:292 (1973).
Lin, M.J.Y., B.L. D’Appolonia, and V.L. Youngs, Ibid. 51:34 (1974).
DeStefanis, V.A., and J.G. Ponte, Jr., Ibid. 53:636 (1976).
MacRitchie, F., J. Sci. Food Agric. 28:53 (1977).
Chung, O.K., Y. Pomeranz, K.F. Finney, and M.D. Shogren, Abstract in JAOCS 54:133A (1977).
Finney, K.F., and M.D. Shogren, Baker’s Dig. 46(2):32 (1972).
Shogren, M.D., K.F. Finney, and R.C. Hoseney, Cereal Chem. 46:93 (1969).
Author information
Authors and Affiliations
About this article
Cite this article
Pomeranz, Y., Chung, O.K. Interaction of lipids with proteins and carbohydrates in breadmaking. J Am Oil Chem Soc 55, 285–289 (1978). https://doi.org/10.1007/BF02676944
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02676944