Cereal Chem 65:202-207   |  VIEW ARTICLE

A Comparison of the Effect of Different Polymorphic Forms of Lipids in Breadmaking.

O. Leissner. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

Adding fat crystals to a wheat flour dough increases the loaf volume; this study investigated the physical state of added fats during breadmaking. Fats in different polymorphic forms were added to doughs that were baked in an electric resistance baking chamber. In addition, an L2-phase, a so-called microemulsion, was used. A kinetic study, with different temperature rates, was also performed. The beta-form increased the bread volume in a pronounced way and more than the other fat polymorphic forms. An addition of lipid in L2-phase makes only a minor contribution to loaf volume.