Cereal Chem 63:172-174   |  VIEW ARTICLE
The Effects of Flour Lipids on the Expansion Rate and Volume of Bread Baked in a Resistance Oven.

W. R. Moore and R. C. Hoseney. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

When baked in an electrical resistance oven, doughs made with shortening attained a greater height than doughs made without shortening. The expansion rate of doughs made without shortening decreased at temperatures above 55 C. Fractionation and reconstitution experiments showed that the rheological changes observed in nonshortening doughs were caused by the free polar lipids and gluten proteins of flour.