Lipid binding of formula bread doughs Relationships with dough and bread technological performanceRelationships with dough and bread technological performance

 Lipid binding of straight/soured started bread doughs treated with sodium carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), fungal α-amylase and monoglycerides (MGL), diacetyl tartaric acid esters of mono-diglycerides (DATEM) and sodium stearoyl lactylate (SSL) was investigated and results correlated with dough and bread performance during breadmaking and storage. For doughs formulated with MGL or DATEM, free and bound lipids accounted, respectively, for 70% and 30% of the increase in non-starchy lipids, which preferentially bind to gluten (MGL) and to the outside part of the starch granules (DATEM). SSL mainly increased the pool of free lipids and preferentially bound to the inside part of the starch granules and loosely to the gluten. Hydrocolloids preferentially bound to the gluten (CMC) and to the outside part of the starch granules (HPMC) respectively; this was associated with a significant displacement of endogenous gluten-bounded lipids to the starchy fraction (CMC) and with a significant decrease in lipids bound to the outside part of the starch granules (HPMC). The addition of α-amylase promoted a release of endogenous, bound lipids, and the sourer starter induced the aggregation of the starch-lipid complexes, revealed by the respective decrease in the level of gluten bounded lipids (α-amylase) and increase in the level of starchy lipids. Desired trends in dough lipid parameters resulting in strengthened gluten, delayed starch gelatinization, softer bread and reduced/delayed bread staling corresponded to high values of both free and starchy lipids, achieved by the incorporation of SSL and/or CMC into doughs.