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Effects of Mixing Conditions and Wheat Flour Dough Composition on Lipid Hydrolysis and Oxidation Levels in the Presence of Exogenous Lipase

¹Chaire de Biochimie Industrielle et Agro-alimentaire, Conservatoire National des Arts et Métiers, 292 Rue Saint-Martin, 75141 Paris Cedex 03, France. ²Moulins Soufflet, Quai Sarrail BP 12, 10400 Nogent-sur-Seine, France. ³J. Soufflet S.A., Quai Sarrail BP 12, 10400 Nogent-sur-Seine, France. ⁴Corresponding author. E-mail: nicolasj@cnam.fr

The lipid profiles of wheat flour doughs containing exogenous lipase were studied under different mixing conditions using a microscale mixer. An experimental design comparing the effects of dough water content (52–68%), the speed of mixing (50–100 rpm), and the mixer temperature (18–32°C) showed that the hydrolysis levels were positively influenced by temperature and speed of mixing and negatively influenced by water content. The positive effect of temperature was enhanced both by highspeed mixing and low water content. The lipid oxidation levels were positively influenced by the speed of mixing and negatively influenced by the water content. The positive effect of temperature on the oxidation levels was less important. A series of experiments conducted with different types of industrial and semi-industrial mixers with equal concentrations of lipase added to the dough showed large differences among the rates of lipid hydrolysis and oxidation. However, the mixing conditions proposed by bakers to obtain doughs with similar handling properties led to similar dough lipid profiles. Sodium chloride did not change the lipid profile when added to dough. Conversely, calcium chloride promoted a large increase of lipid hydrolysis and oxidation due to its activation of lipase activity. Addition of yeast increased the lipid hydrolysis and slightly decreased lipid oxidation.