Lipases in wheat flour bread making: Importance of an appropriate balance between wheat endogenous lipids and their enzymatically released hydrolysis products

Abstract

Lipids are only minor wheat flour constituents but play major roles in bread making (BM). Here, the importance of a well-balanced lipid population in BM was studied by applying a lipase from Fusarium oxysporum in the process. Monogalactosyldiacylglycerols and N-acyl phosphatidylethanolamines were the most accessible lipase substrates. Hydrolysis thereof into their corresponding lysolipids was largely if not entirely responsible for loaf volume increases upon lipase application. Degradation of endogenously present lipids and enzymatically released lysolipids caused loaf volume to decrease, confirming that an appropriate balance between different types of lipids is crucial in BM. For optimal dough gas cell stability, the level of lipids promoting lamellar mesophases and, thus, liquid condensed monolayers needs to be maximal while maintaining an appropriate balance between lipids promoting hexagonal I phases, non-polar lipids and lipids promoting hexagonal II or cubic phases.

Keywords: Gas cell stabilization; Hexane (PubChem CID: 8058); Lipase; Lipopan F; Loaf volume; Mesophase; Monolayer; Oil body; butan-1-ol (PubChem CID: 263); cholesterol (PubChem CID: 5997); isooctane (PubChem CID: 10907); p-nitrophenol (PubChem CID: 980); p-nitrophenyl palmitate (PubChem CID: 73891).