Award details

The role of lipids in determining gas bubble retention and stability in wheat dough

Reference	BBS/E/F/00042666
Principal Investigator / Supervisor	Professor Peter Wilde
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	71,483
Status	Completed
Type	Institute Project
Start date	01/04/2013
End date	31/03/2016
Duration	35 months

Abstract

Bread is an essential dietary staple, which has a significant influence on the nutritional profile of the population. The UK still imports significant amounts of wheat for bread making due to higher protein content and quality. Bread quality is largely determined by gluten strength and dough bubble stability. The gluten network formed in dough controls the elasticity of the dough which in turn affects the dough's ability to rise during proving, and baking quality. Bubble stability controls the extent to which bubbles coalesce during this time, enabling the fine texture typical of UK sliced bread. The basis of dough strength is now well understood, and plant breeders routinely select for specific gluten proteins. However, bubble stability is still poorly understood. Gas bubbles in dough can be stabilised by proteins, surfactants or lipids forming a stabilising layer on the surface. This is particularly important at the end of proving, when the dough expands, and the gas bubbles come into contact. Unstable bubbles will coalesce and the loaf will collapse. The consensus is that wheat lipids largely control bubble stability. Wheat flour contains a range of lipids, which could adsorb to the bubbles surface, and either stabilise or destabilise the bubbles. We will identify the lipids which stabilise and destabilise gas bubbles in dough, and determine the mechanisms by which the different lipids stabilise the gas bubbles. We will determine their effect on the stability of the dough and the quality of bread. We will determine the variations in different wheat varieties and growing conditions to help breeders improve the bread making quality of UK grown wheat. It will also allow manufacturers to reduce the levels of salt, fat and emulsifiers in bread. This is because salt fat (as shortening) and emulsifiers are added to improve dough strength and gas cell stability. Increasing the natural stability of the dough will reduce the need for these additives.

Summary

unavailable

Committee	Not funded via Committee
Research Topics	Crop Science, Plant Science
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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