Biomedical Engineering Reference
In-Depth Information
Fig. 2.5
Polar lipids that
affect the baking performance
of wheat
Table 2.8
Composition of nonstarch lipids of wheat fl our [
107
]. Content (g/100 g) based on total
lipid
Nonstarch lipids: 1.70-1.95 g/100 g flour
Polar
36-42
Nonpolar
58-64
Phospholipids
14-16
Sterol esters
1.9-4.2
Acylphosphatidyl ethanolamine
4.2-4.9
Triglycerides
39.5-49.4
Acyllysophosphatidyl ethanolamine
1.6-2.3
Diglycerides
3.3-5.4
Phosphatidyl ethanolamine/phosphatidyl
glycerol
0.7-1.1
Esteri fi ed monogalactosyldi-
glycerides/monoglycerides
2.7-3.9
Phosphatidyl choline
3.8-4.9
Esteri fi ed sterolglycerides
0.8-4.2
Phosphatidyl serine/phosphatidyl inosit
0.4-0.7
Lysophosphatidyl ethanolamin
0.3-0.5
Lysophosphatidyl glycerol
0.2-0.3
Lysophosphatidyl choline
1.4-2.1
Glycolipids
22-26
Monogalactosyldiglycerides
5.0-5.9
Monogalactosylmonoglycerides
0.9-0.4
Digalactosyldiglycerides
12.6-16.5
Digalactosylmonoglycerides
0.6-3.4
nonpolar lipids have the opposite effect [
110
]. In particular glycolipids have been
shown to contribute to the high baking performance of wheat flour [
29,
111-
113
] ,
whereas the functionality of the phospholipids has been found to be less important.
If the term “specific baking activity” would be defined, polar lipids would be found
to affect the baking performance of wheat flour to a considerably greater extent than
proteins. The addition of only 0.13% polar lipids would yield the same increase of
loaf volume as a protein content that would be increased by 1%. Polar lipids affect
dough properties in many ways, i.e., the dough handling properties are improved
