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Influence of native lipids on the rheological properties of wheat flour dough and gluten

Georgopoulos, Theofanis LU ; Larsson, Helena LU and Eliasson, Ann-Charlotte LU (2006) In Journal of Texture Studies 37(1). p.49-62
Abstract
We report on the viscoelastic properties of dough and gluten (prepared by ultracentrifugation) after the flour lipids had been removed by solvents differing in polarity (chloroform, ethanol and diethylether). The extracted lipids were fractionated by thin layer chromatography. The flours differed in lipid composition after the extraction. Ethanol removed more polar lipids than the other solvents. Removal of lipids (0.6-0.9% on flour weight) altered the viscoelastic properties of dough significantly, whereas those of gluten were only marginally affected. The storage modulus (G') of dough increased with used solvent polarity. The highest value of G' was observed for the dough made with the flour where the lipids were removed by ethanol. This... (More)
We report on the viscoelastic properties of dough and gluten (prepared by ultracentrifugation) after the flour lipids had been removed by solvents differing in polarity (chloroform, ethanol and diethylether). The extracted lipids were fractionated by thin layer chromatography. The flours differed in lipid composition after the extraction. Ethanol removed more polar lipids than the other solvents. Removal of lipids (0.6-0.9% on flour weight) altered the viscoelastic properties of dough significantly, whereas those of gluten were only marginally affected. The storage modulus (G') of dough increased with used solvent polarity. The highest value of G' was observed for the dough made with the flour where the lipids were removed by ethanol. This was consistent with a marked decrease in the frequency dependence of G' of dough when the lipids were removed. (Less)
Please use this url to cite or link to this publication:
author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
wheat, lipids, rheological properties, gluten, dough, extraction of lipids
in
Journal of Texture Studies
volume
37
issue
1
pages
49 - 62
publisher
Wiley-Blackwell
external identifiers
  • wos:000235357700004
  • scopus:33645156218
ISSN
0022-4901
DOI
10.1111/j.1745-4603.2006.00038.x
language
English
LU publication?
yes
id
672a3689-b1c1-454f-b1f1-e7f1764cdb87 (old id 417389)
date added to LUP
2016-04-01 15:32:41
date last changed
2021-09-29 03:08:13
@article{672a3689-b1c1-454f-b1f1-e7f1764cdb87,
  abstract     = {We report on the viscoelastic properties of dough and gluten (prepared by ultracentrifugation) after the flour lipids had been removed by solvents differing in polarity (chloroform, ethanol and diethylether). The extracted lipids were fractionated by thin layer chromatography. The flours differed in lipid composition after the extraction. Ethanol removed more polar lipids than the other solvents. Removal of lipids (0.6-0.9% on flour weight) altered the viscoelastic properties of dough significantly, whereas those of gluten were only marginally affected. The storage modulus (G') of dough increased with used solvent polarity. The highest value of G' was observed for the dough made with the flour where the lipids were removed by ethanol. This was consistent with a marked decrease in the frequency dependence of G' of dough when the lipids were removed.},
  author       = {Georgopoulos, Theofanis and Larsson, Helena and Eliasson, Ann-Charlotte},
  issn         = {0022-4901},
  language     = {eng},
  number       = {1},
  pages        = {49--62},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of Texture Studies},
  title        = {Influence of native lipids on the rheological properties of wheat flour dough and gluten},
  url          = {http://dx.doi.org/10.1111/j.1745-4603.2006.00038.x},
  doi          = {10.1111/j.1745-4603.2006.00038.x},
  volume       = {37},
  year         = {2006},
}