Cereal Chem 69:6-12   |  VIEW ARTICLE

Effects of Lipids and Emulsifiers on Alveograph Characteristics.

K. Addo and Y. Pomeranz. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

The effects of lipids from hard red winter, durum, and commercial soft white winter flours of 12.9, 12.2, and 8.9% protein, respectively, on alveograph rheological dough properties of petroleum-ether (PE) defatted flours were determined. Alveograph parameters, significantly affected by PE defatting, could be restored by reconstitution of the flours. The source of flour lipids had no effect on the properties of reconstituted doughs. Defatting increased alveograph parameters P, W, and DM and decreased L. Adding two or four times the amount of free (PE-extracted) flour lipids beyond the level found in the original flour resulted in slight changes in alveograph characteristics of the reconstituted flour. Nonpolar lipids from the original flour, shortening (at a 2% level), linoleic acid, and (to a limited extent) linolenic acid were more effective in restoring alveograph characteristics of the defatted flour than were polar wheat flour lipids; corn, peanut, and palm oils; and palmitic, strearic, and oleic acids. Adding 2% shortening in combination with 0.2% lecithin, 0.2% hydroxylated lecithin, or 0.1% ethoxylated monoglycerides to the defatted flour made the doughs more similar in rheological properties to the original flour than adding shortening alone.